Corn And Crab Fritters With Lemon Aioli Food

CORN AND CRAB FRITTERS

Steps:

• Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
• Combine flour and next 5 ingredients in a large bowl.
• Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
• Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
• Heat 2" oil to 375º.
• Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
• Serve with Spicy Dipping Sauce.

CORN AND CRAB FRITTERS WITH LEMON AIOLI

Steps:

• In a medium 10-inch skillet over medium heat, melt butter. Cook until onion softens, 3 to 5 minutes, stirring occasionally. Remove from heat. Set aside 1 tablespoon corn for aioli. In the same skillet, combine remaining corn and chiles with cooked onions. Remove skillet from heat.
• In a medium mixing bowl, combine flour, baking powder, salt, and pepper. In a large bowl, whisk together milk and eggs. Gradually whisk flour mixture into milk mixture just until smooth. Stir in corn and chiles mixture and crabmeat. Cover and refrigerate 10 minutes.
• Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved corn in a small mixing bowl. Chill until ready to serve.
• Remove the corn crab batter from the refrigerator. Add enough oil to skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 7 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 to 2 minutes per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli. Sprinkle with chopped parsley.

CORN AND CRAB FRITTERS

Steps:

• 1. For fritters, remove any shell fragments from crab meat. Mix the flour, baking powder, salt, 2 cups of the corn and green onions in bowl. Mix well. Stir in the eggs and stock. Process the remaining 2 cups frozen corn in food processor until finely ground. Add to the flour mixture, stirring until mixed. Fold in the crab meat. Shape mixture into 24 patties. Sauté patties in oil until light golden brown and firm to the touch. Drain on paper towels. For the sauce, mix the roasted bell pepper, sambal and parsley in bowl and mix well. Stir in the mayonnaise and lemon juice. Serve on the side with the fritters. Makes 24 fritters. Chef Jim McKinney, Club Grotto, and Splendor in the Bluegrass

CORN AND CRAB FRITTERS WITH GARLIC AIOLI

Steps:

• TO MAKE AIOLI:.
• In a stockpot, place potato and enough cold water to corver; bring to a boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.
• In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt and pepper. With machine running, gradually add oil in a slow stream until thick and blended. Add lemon juice and chives; transfer to serving bowl. (YIELD: 1-1/4 cups).
• TO MAKE FRITTERS:.
• Preheat oven to 250ºF. Line 2 baking sheets with a double layer of paper towels.
• In a medium skillet over medium heat, melt butter, and add onion and corn; cook, stirring occasionally, until onion softens, 8-10 minutes. Remove from heat; cool.
• In a large bowl, combine flour, baking powder, salt, pepper and red pepper.
• In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth.
• Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.
• Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4" deep; heat over medium-high heat.
• Carefully drop 6-8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minutes per side.
• Transfer fritters to paper towels; keep wamr in oven. Repeat with remaining batter.
• Serve with garlic aioli and enjoy!

CORN AND CRAB FRITTERS WITH LEMON AIOLI

Steps:

• In a medium 10-inch skillet over medium heat, melt butter. Cook until onion softens, 3 to 5 minutes, stirring occasionally. Remove from heat. Set aside 1 tablespoon corn for aioli. In the same skillet, combine remaining corn and chiles with cooked onions. Remove skillet from heat.
• In a medium mixing bowl, combine flour, baking powder, salt, and pepper. In a large bowl, whisk together milk and eggs. Gradually whisk flour mixture into milk mixture just until smooth. Stir in corn and chiles mixture and crabmeat. Cover and refrigerate 10 minutes.
• Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved corn in a small mixing bowl. Chill until ready to serve.
• Remove the corn crab batter from the refrigerator. Add enough oil to skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 7 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 to 2 minutes per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli. Sprinkle with chopped parsley.