CRAB FRITTERS
Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!
Provided by FoodieGeek
Categories Appetizers and Snacks Seafood Crab
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
- Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 21 g, Cholesterol 108.2 mg, Fat 11.9 g, Fiber 0.4 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 991.2 mg, Sugar 3.3 g
CRAB FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
- Heat oil to 375 degrees F in a deep-fryer.
- Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
- Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.
CRAB, CORN AND CORIANDER FRITTERS
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
- Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.
PRAWN & CHORIZO FRITTATA
Never tried seafood with spicy chorizo? Give it a go in this simple supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.
- Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.11 milligram of sodium
SWEETCORN FRITTERS WITH AVOCADO & CRISPY CHORIZO
Prep these sweetcorn fritters in advance of your party and defrost in the fridge overnight for speedy snacks. Top with creamy avocado and crispy chorizo
Provided by Shivi Ramoutar
Categories Snack, Starter
Time 40m
Yield Makes 28
Number Of Ingredients 14
Steps:
- Tip the sweetcorn, spring onions, flour, eggs, paprika and milk into a large bowl, season and mix well.
- Heat the oil in a large frying pan over a medium heat. Spoon 1 tbsp of the batter into the pan to make a mini fritter (you should be able to fit three or four in the pan at a time, depending on the size of the pan) and cook for 4-5 mins, turning halfway through, until golden. Remove to a plate lined with kitchen paper and repeat with the rest of the batter, being careful not to overcrowd the pan. (You should make about 28 fritters.) To freeze, leave to cool completely, then transfer to a tray and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using.
- Mix the mashed avocado with the coriander, lime juice, oil and chilli flakes, if using, then season to taste. Will keep in an airtight container in the freezer for two months. Defrost in the fridge overnight before using.
- If the fritters have been frozen and defrosted, heat a drizzle of oil in a frying pan over a medium heat and fry the fritters for a few seconds, then flip and fry for a few seconds more until hot and crisp. Remove to a serving platter.
- Add the chorizo to the pan and fry over a medium-high heat until crisp. Top each fritter with a little of the avocado mixture, the chorizo and a sprinkle of chives before serving.
Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
PAN-FRIED SPROUTS & CRUNCHY CHORIZO CRUMBS
Spruce up your Brussels sprouts for the Christmas dinner table by adding crunchy chorizo breadcrumbs. It makes a flavourful side dish in a festive feast
Provided by Good Food team
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.
- Heat the butter in the frying pan until foaming, then cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.
Nutrition Facts : Calories 178 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
CORN AND CRAB FRITTERS
Make and share this Corn and Crab Fritters recipe from Food.com.
Provided by Lvs2Cook
Categories Crab
Time 23m
Yield 2 dozen
Number Of Ingredients 16
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.
Nutrition Facts : Calories 768.2, Fat 15.7, SaturatedFat 6.5, Cholesterol 293.3, Sodium 1910.3, Carbohydrate 121.5, Fiber 10.2, Sugar 12, Protein 45.6
CHORIZO VEG FRITTERS
Enjoy these quick and easy, family-friendly chorizo, courgette and sweetcorn fritters. Serve with the accompanying salsa for a flavour-packed lunch or dinner
Provided by Shivi Ramoutar
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 16
Steps:
- Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.
- For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.
- Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoons of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You'll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediately, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperature, then reheat in a low oven.
Nutrition Facts : Calories 400 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
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