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Crab Fritters with Sriracha Aioli

560 Crab Fritters with Sriracha Aioli
Even the crabbiest eater will not fret over these fritters
skill level
Easy
time
1-30min
servings
6
cost
$$
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Even the crabbiest eater will not fret over these fritters
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ingredients
  • 1 pound Lump Crab Meat
  • 2 cups Béchamel Sauce (cooled)
  • Salt and Freshly Ground Pepper
  • 1 Jalapeno (minced)
  • 1 cup Cilantro Leaves (chopped)
  • 1 cup Basil Leaves (chopped)
  • Zest of 1 Lime
  • Flour (to dredge)
  • 2 Eggs (whisked; to dredge)
  • 2 cups Crushed Tortilla Chips
  • Olive Oil (to fry)
  •  
  • Bechamel Sauce
  • 4 tablespoons Butter
  • 1/4 cup Flour
  • 2 cups Milk
  • Salt and Freshly Ground Pepper
  •  
  • Sriracha Aioli
  • 1 cup Mayo
  • Juice of 1 Lime
  • 3 tablespoons Sriracha
  • Salt and Freshly Ground Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    Preheat oil to 360°F.
  • 2
    2 cups Béchamel Sauce (cooled)
    1 pound Lump Crab Meat
    Salt
    Freshly Ground Pepper
    1 Jalapeno (minced)
    1 cup Cilantro Leaves (chopped)
    1 cup Basil Leaves (chopped)
    Zest of 1 Lime
    In a large bowl, fold together the Béchamel, Crab Meat, a pinch of Salt and a few cracks of Freshly Ground Pepper, Jalapeno (using less for less spicy,) Cilantro, Basil, and Lime Zest. Once incorporated, form into fritters about the size of ping pong balls.
  • 3
    Flour (to dredge)
    2 Eggs (whisked; to dredge)
    2 cups Crushed Tortilla Chips
    Salt
    Dredge the fritters in Flour, then Egg. Roll the fritters in the Tortilla Chips and fry for 2-3 minutes, until golden brown. Drain on a paper towel lined plate and season immediately with Salt.
  • 4
    4 tablespoons Butter
    1/4 cup Flour
    2 cups Milk
    Salt and Freshly Ground Pepper
    To make Bechamel: Heat the Butter in a saucepot over medium heat, and once it has foamed and subsided, add the Flour and stir together, cooking until it resembles a wet sand. Whisk in the Milk and bring to a boil, whisking continuously until no lumps remain. Season with Salt and Freshly Ground Pepper.
  • 5
    1 cup Mayo
    Juice of 1 Lime
    3 tablespoons Sriracha
    Salt and Freshly Ground Pepper
    To make the Sriracha Aioli: Whisk together the Mayonnaise, Lime, and Sriracha. Use more or less of the Sriracha to adjust the heat.

    Helpful Tips:
    1. The béchamel gives the fritter a molten inside.
    2. The fritters can be breaded in advance and refrigerated until frying.

 
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