WEEKDAYS 1e|12c|p

Crab Fritters with Sriracha Aioli

Mario Batali
Servings: 6
1 to 30 min

Even the crabbiest eater will not fret over these fritters

  • Ingredients
  • step-by-step directions
Crab Fritters with Sriracha Aioli
  • 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
  • Preheat oil to 360°F.
  • 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.
  • 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.
  • 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.
  • To make the Sriracha Aioli: Whisk together the Mayonnaise, Lime, and Sriracha. Use more or less of the Sriracha to adjust the heat.
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