WEEKDAYS 1e|12c|p

Crab and Corn Fritters with Fresh Corn Mayo

Emeril Lagasse
Servings: 12
30 to 45 min

Make fritters just like the BAM man himself, Emeril!

  • Ingredients
  • step-by-step directions
Crab and Corn Fritters with Fresh Corn Mayo
  • 1 tablespoon unsalted butter
  • 3 ears corn (kernels cut off)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup whole milk
  • 3 large eggs
  • 1 tablespoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 pound fresh jumbo crabmeat (picked over for shells and cartilage)
  • vegetable oil
  • coarse sea salt (for taste)
  • 1 large egg yolk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons hot sauce
  • 1/2 teaspoon garlic (minced)
  • 1 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh flat-leaf parsley (chopped)
  • 1 1/2 cups fresh corn kernels (cooked)
  • For the Fritters: in a small saucepan, melt butter over medium heat. Add corn and cook, stirring as needed, for about 2 minutes. Remove from heat and set aside.
  • In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together. In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care not to break up the lumps of crab.
  • In a large cast iron skillet, add enough oil to come halfway up the sides and preheat to 325�F. Working in batches of 6-8 and using a 2-tablespoon scoop, carefully drop the fritter batter into the oil. Cover the pot with a splatter screen to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil. As the fritters float to the top, roll them over in the hot oil to brown evenly. When they are golden on all sides, about 5-6 minutes per batch, use tongs or a slotted spoon to transfer them to paper towels to drain. Season with salt immediately. Repeat until all the batter is used.
  • Serve hot with the Fresh Corn Mayo.
  • For the Fresh Corn Mayo: in a small bowl, combine the egg yolk, lemon juice, Worcestershire, hot sauce, and garlic and whisk vigorously to mix. Drizzle the oil in very slowly, while whisking vigorously. Continue to add the oil in a very thin, steady stream, whisking continuously, until the mixture thickens.
  • Once an emulsion forms and all of the oil has been added, stir in the salt, cayenne pepper, parsley, and corn.  Refrigerate in an airtight container until needed and up to 3 days. Serve alongside the Crab and Corn Fritters
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