Corn and Crab Fritters with Mango Butter
I first had these delicious little fritters at my son Paul’s house. He is a fantastic cook and so much more creative and inventive in his cooking skills that I will ever be. He made them again last summer for our 40th anniversary party and they were a big hit. So, I decided it was time I try making the recipe.
Doesn’t that one on the left look like some kind of little creature? I made a mango butter to go with these little fritters.
I picked up some fresh corn the other day and crab meat was on sale so I decided to try his recipe for the fritters. My daughter was home for the weekend and we had friends over for dinner and I thought these would be delicious with our Cuban Black Bean Rice dish and our Pork Medallions (Michael Symone’s recipe) and a Strawberry Dill Spinach Salad. I thought right.
Corn and Crab Fritters
1 Tbsp. butter
2 jalapenos, seeded and minced
2 Tbsp. minced shallot
2 green onions, thinly sliced
2 cups fresh corn, cut off cob
3 cloves garlic, minced
3/4 c. flour
1 Tbsp. sugar
1/4 tsp. pepper
1 tsp. salt
1/8 tsp. cayenne pepper
1 tsp. baking powder
1/2 lb. lump crab meat
3/4 c. buttermilk
2 large eggs, separated
Melt the butter in a large skillet; add vegetables and saute for 5 minutes.
Combine the flour and the next five ingredients in a large bowl. Lightly beat egg yolk; add buttermilk to the egg yolk.
Stir the sauteed vegetables and buttermilk mixture into the flour mixture. Fold in crab meat. Beat the egg whites at high speed until soft peaks form. Gently fold half of the beaten egg whites into the crab meat mixture. Fold in remaining beaten egg white.
Heat 2″ of oil to 375°. Using either a teaspoon or a small ice cream scoop, drop batter into hot oil 4 or 5 at a time Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels and serve.
For the mango butter, I took a little of my mango salsa that I had made, stirred it into some softened butter and added about a tablespoon of mango chutney.