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Easy and Delicious Crab Fritters Recipe to Try at Home

April 24, 2023

Crab Fritters

Delicious Crab Fritters Recipe

If you're a seafood lover, you won't be able to resist these delicious Crab Fritters. These crispy fritters are packed with chunks of fresh crab meat and a variety of seasonings that make them truly irresistible. Plus, this recipe is easy to follow and doesn't require any fancy equipment.

Ingredients:

  • 1 pound fresh crab meat
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup green onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • Oil for frying

Instructions:

  1. In a large bowl, combine the crab meat, flour, cornmeal, green onions, garlic, parsley, paprika, cayenne pepper, salt, and pepper.

  2. In a separate bowl, whisk together the eggs and milk.

  3. Pour the egg mixture over the crab mixture and stir until well combined.

  4. Heat the oil in a large skillet over medium-high heat.

  5. Drop spoonfuls of the crab mixture into the hot oil and fry until golden brown, about 2-3 minutes per side.

  6. Drain the fritters on paper towels and serve hot.

FAQs:

Q: Can I use canned crab meat for this recipe? A: Yes, canned crab meat can be used in this recipe. However, fresh crab meat will give the fritters a more vibrant flavor.

Q: What is the best oil to use for frying the fritters? A: Canola oil or vegetable oil are good options for frying the fritters.

Q: How many fritters does this recipe make? A: This recipe makes about 12-15 fritters, depending on the size.

Conclusion:

These Crab Fritters are the perfect appetizer or snack for seafood lovers. Packed with fresh crab meat and a variety of seasonings, they are sure to satisfy your cravings. Plus, they are easy to make and can be customized to your liking. So, give this recipe a try and indulge in the crispy goodness of these mouthwatering fritters






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