Maryland Style Crab and Corn Fritter
Ingredients
For the Crab Fritter Mixture:
1 lb Jumbo Lump Crab Meat
1/3 cup Kewpi Mayo
1 tbsp Dijon Mustard
1 tsp Whole Grain Mustard
1 Egg
1 tbsp Old Bay Seasoning
1 cup fresh cut corn kernels
1/4 cup fine diced red bell pepper
2 tbsp fresh chopped parsley
Juice of half a lemon
For the Breading Mixture:
1.5 cups All-Purpose Flour
3 Eggs
2.5 cups Panko Bread Crumbs
2 tbsp Old Bay Seasoning
1 tbsp Kosher Salt
Method:
Begin by preparing the crab fritter mixture. In a large mixing bowl, combine the jumbo lump crab meat, Kewpi Mayo, Dijon Mustard, Whole Grain Mustard, one egg, Old Bay Seasoning, fresh chopped parsley, and the juice of half a lemon. Gently fold everything together, being careful not to break up the crab meat.
Add the fresh cut corn kernels and finely diced red bell pepper to the crab mixture. Gently fold them in until they are evenly distributed. Set the mixture aside.
In a separate shallow dish or bowl, prepare the breading mixture. Combine the all-purpose flour, 2 tablespoons of Old Bay Seasoning, and kosher salt.
In another bowl, beat the remaining 3 eggs to create an egg wash.
Now, it's time to form the crab and corn fritters. Take a portion of the crab mixture (about 1/4 cup) and shape it into a patty or fritter. Repeat this process with the remaining mixture.
Dip each crab fritter into the egg wash, ensuring it is coated evenly.
Next, transfer the fritter into the breading mixture, covering it completely with the flour mixture. Press gently to adhere the breadcrumbs to the fritter. Repeat this process for all fritters.
Heat a large skillet or frying pan over medium-high heat and add enough vegetable oil to cover the bottom with about 1/4 inch of oil.
Carefully place the breaded crab and corn fritters into the hot oil. Fry each side for about 3-4 minutes or until they are golden brown and crispy. Be gentle when flipping to avoid breaking them apart.
Once the fritters are cooked and beautifully golden, remove them from the oil and drain on paper towels to remove any excess oil.
Serve the crab and corn fritters hot, garnished with a bit of extra Old Bay Seasoning and a dipping sauce of your choice, such as a remoulade or aioli.
Zesty Red Pepper Coulis
Ingredients:
3 large red bell peppers, roasted, peeled, and deseeded
2 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste
Instructions:
Roast the red bell peppers: Place the whole red bell peppers directly over an open flame (gas stovetop) or under the broiler until the skin is charred and blistered on all sides. Alternatively, you can roast them in the oven at 450°F (230°C) for about 30-40 minutes, turning occasionally.
Place the roasted peppers in a bowl and cover it with plastic wrap. Let them steam for about 15 minutes. This will make it easier to peel off the skin.
After steaming, peel the skin off the roasted peppers, remove the seeds and stems, and roughly chop them.
In a blender or food processor, combine the roasted red peppers, minced garlic, red wine vinegar, and red pepper flakes. Blend until smooth.
With the blender or food processor running, slowly drizzle in the extra-virgin olive oil until the coulis reaches your desired consistency. You may not need to use all the olive oil.
Season the coulis with salt and freshly ground black pepper to taste. Adjust the level of spiciness by adding more red pepper flakes if desired.
Transfer the zesty red pepper coulis to a pint-sized jar or container. Store it in the refrigerator for up to one week.
Old Bay Aioli
Ingredients:
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon Old Bay Seasoning (adjust to taste)
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions:
In a bowl, combine the mayonnaise, minced garlic, fresh lemon juice, Old Bay Seasoning, and Dijon mustard.
Stir the ingredients together until well combined.
Taste the aioli and adjust the Old Bay Seasoning, salt, and freshly ground black pepper to your preference. Add more Old Bay Seasoning for a stronger flavor.
Transfer the Old Bay Aioli to a pint-sized jar or container. Store it in the refrigerator for up to one week.
These two condiments will complement a variety of dishes, from seafood to sandwiches and more. Enjoy!