5 from 93 votes
Crispy Corn And Crab Fritters With Spicy Mayo
Crispy Corn and Crab Fritters combine sweet corn kernels, red peppers, green onions, and lump crab meat into a batter thickened with cornstarch, flour, and baking powder. The fritters are pan-fried until golden and crisp, delivering a crunchy exterior with a tender, moist interior accentuated by the fresh crab flavor. A spicy mayo, made by blending mayonnaise with wasabi and lemon or sambal oelek, adds a creamy, zesty dip that complements the fritters well.
Prep Time
10 mins
Cook Time
15 mins
Servings:
6
servings
Calories:
560 kcal
Course:
Main Course, Appetizer, Condiments
Cuisine:
American, Canadian
Ingredients
- 1 egg
- ⅓ c milk
- 1 teaspoon lemon zest and juice
- ¼ teaspoon Tabasco sauce or cayenne or other hot sauce
- ½ c cornstarch aka cornflour
- ⅓ c all-purpose flour cake flour is an excellent sub
- 1 teaspoon baking powder
- ¼ c red pepper
- ½ c corn
- ¼ c green onions aka spring onions, scallions or chives
- 1 c crab meat packed, approx ½ lb or 250 g
- salt I use ½ teaspoon of salt and ¼ teaspoon pepper, to taste
- black pepper I use ½ teaspoon of salt and ¼ teaspoon pepper, to taste
- vegetable oil enough to fill frying pan ½ inch or 1 cm deep or enough to fill your deep fryer.
Spicy Mayo
- 1 c mayonnaise Japanese kewpie mayonnaise is my favorite but any other plain, quality mayonnaise will work.
- Either wasabi with lemon zest and lemon juice
- Or sambal oelek or sriracha sauce
Instructions
- Beat egg and add milk, hot sauce, and lemon zest. Whisk until well blended.
- In a separate bowl or measuring cup, add cornstarch, flour, and baking powder and mix well. Add to egg mixture and gently fold ingredients together without overmixing.
- Add corn, diced red pepper, green onions, salt, and pepper, and stir to mix. Then add crab and gently fold in.
- Add enough vegetable oil to a medium to large frying pan to make it ½" or 1 cm deep. Set it on the stove set to medium heat.
- Once the oil is heated, drop heaping tablespoons of crab batter in gently to prevent splattering. Leave an inch or 2 of space between fritters to prevent them from sticking together. Once golden on one side (approx. 3-4 minutes), flip them over and fry until golden on the other side. Remove to a paper towel or cooling rack set over a tray and serve while still hot.
Cup of Yum
Spicy Mayo
- Mix the mayo with either the wasabi and lemon OR the sambal oelek or sriracha. Mix until it is a creamy, emulsified dip, and serve with crab fritters. Feel free to use less spice if you don't like your dip too spicy.
Notes
- When deep-frying, preheat oil to 350°F to ensure crisply cooked fritters without excess oil absorption.
- Calorie estimate is based on a serving of two crab cakes with one-sixth of the dipping sauce.
- Use mayonnaise of good quality, such as Japanese kewpie, for best texture in the spicy mayo.
- Choose the spicy mayo variation according to taste: wasabi and lemon for sharpness, or sambal oelek for chili heat.
Nutrition Information
Calories
560kcal
(28%)
Carbohydrates
22g
(7%)
Protein
9g
(18%)
Fat
50g
(77%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
23g
(135%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.1g
(5%)
Cholesterol
56mg
(19%)
Sodium
567mg
(24%)
Potassium
314mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
4236IU
(85%)
Vitamin C
11mg
(12%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 560
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 50g | 77% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 567mg | 24% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4236IU | 85% |
| Vitamin C | 11mg | 12% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.