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–+ servings

Crab and Corn Fritters

Created by: Sarah Mock
Crab Fritters Recipe (corn fritters with crab) in a basket lined with a blue paper napkin
prep time15 minutes
cook time15 minutes
total time30 minutes
Makes 24 Fritters

Ingredients

  • 1 box Jiffy Corn Bread Mix
  • 1 Tablespoon Old Bay Seasoning
  • 2 Egg
  • ¾ Cup Milk
  • 3 Green Onions (Sliced finely)
  • 2 cups corn
  • 8 ounces crab meat (picked clean)
  • Oil for frying

Instructions
 

  • Heat 2 inches of oil in a heavy pot or deep fryer to 350F.
    Oil for frying
  • Spread the crab on a sheet pan and pick through it for shell. Drain the corn and pat it dry.
  • Whisk the Jiffy mix and Old Bay together in a large bowl.
    1 box Jiffy Corn Bread Mix, 1 Tablespoon Old Bay Seasoning
    A metal whisk in a blue bowl containing flour, cornmeal, and dry herbs.
  • Whisk the eggs and milk together, pour into the dry ingredients, and stir just until no dry pockets remain.
    2 Egg, ¾ Cup Milk
    A blue bowl filled with raw corn fritter batter and a silicone spatula on a wooden surface.
  • Fold in the corn and green onions, then gently fold in the crab.
    3 Green Onions, 2 cups corn, 8 ounces crab meat
    Thick, light-colored corn and vegetable fritter batter in a blue mixing bowl with a spatula.
  • Drop the batter by small cookie scoop into the hot oil, 5 or 6 at a time. Fry 1 to 2 minutes per side until deep golden brown and cooked through (160F in the center).
    Six fritters frying in a cast iron skillet of hot oil.
  • Drain on paper towels and dust with Old Bay right away. Let the oil return to 350F between batches. Serve hot.
    A pile of golden-brown fried crab fritters served in a blue patterned napkin.

Notes

Storage: Do not leave fritters at room temperature for more than 2 hours. Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Reheat in an air fryer at 400F for 3 to 4 minutes. I do not recommend the microwave; it makes the fritters hard.
Corn: Canned corn is for convenience. Fresh corn cut off the cob or freezer corn works well; thaw frozen corn completely and pat it dry.

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