Crab & Corn Fritters: Crispy Southern Bites of Seafood Goodness
Crab & Corn Fritters: Crispy Southern Bites of Seafood Goodness
There’s something about the scent of hot oil and sweet corn that instantly takes me back to summer fairs and family cookouts—these crab and corn fritters deliver that same warm, comforting nostalgia in every crunchy bite. Light, golden, and flecked with lump crab and scallions, they’re easy to make and impossible to resist. If you enjoy playful fried treats, you might also appreciate the similarly indulgent crispy angel cake churro bites that celebrate simple textures and show-stopping crispness.
why make this recipe
If you’re tired of the same old weeknight mains and want something that feels special without being fussy, this recipe is perfect because it combines pantry-friendly ingredients with a showy finish; it’s quick enough for a casual dinner, yet impressive enough for guests. The fritters balance sweet corn, delicate crab, and Old Bay spice for an unmistakably Southern flavor that’s both comforting and celebratory.
Step-by-Step Guide to Making Crab & Corn Fritters
Ingredients:
– 1 cup lump crab meat
– ¾ cup sweet corn (fresh, canned, or frozen)
– ½ cup all-purpose flour
– ¼ cup cornmeal
– 1 large egg
– ¼ cup milk or buttermilk
– 2 green onions, sliced
– 1 tbsp fresh parsley, chopped
– 1 tsp Old Bay seasoning
– ½ tsp baking powder
– Salt and pepper to taste
– Oil for frying
– Lemon wedges for serving
Directions:
- In a mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, Old Bay seasoning, a pinch of salt, and a few grinds of black pepper. This dry base gives the fritters structure and that subtle cornmeal crunch.
- Stir in the egg and milk (or buttermilk) until the mixture is just combined; don’t overmix — a slightly lumpy batter will keep the fritters tender. If the batter seems too thick, add a tablespoon of milk at a time until you reach a scoopable consistency.
- Gently fold in the lump crab meat, sweet corn, sliced green onions, and chopped parsley. Be careful not to break up the crab too much; you want the chunks of crab to stay intact for good texture. Taste a small bit of batter (it’s safe if it contains no raw flour; otherwise, fry a tiny test fritter) and adjust salt and pepper.
- Heat about ½ inch of neutral oil (vegetable, canola, or peanut oil) in a heavy skillet over medium-high heat. The oil should shimmer but not smoke; a temperature around 350°F (175°C) is ideal if you have a thermometer.
- Using two spoons or a small cookie scoop, drop spoonfuls of batter into the hot oil, leaving space for each fritter to puff and brown. Flatten slightly with the back of a spoon if you prefer a more even disc.
- Fry each side for 2–3 minutes until a deep golden brown forms and the fritter feels set when nudged. Turn carefully to prevent splattering.
- Transfer finished fritters to a paper towel-lined plate to drain briefly, then keep warm in a low oven (200°F / 95°C) if cooking in batches.
- Serve hot with lemon wedges and your favorite dipping sauce—classic options include tartar sauce, spicy mayo, or a simple garlic-herb yogurt.
Best Way to Store Crab & Corn Fritters
- Refrigeration: Place fritters in an airtight container and refrigerate at 40°F (4°C) for up to 3 days.
- Freezing: Lay fritters in a single layer on a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer-safe bag or container and store at 0°F (-18°C) for up to 2 months.
- Reheating: Reheat refrigerated or thawed frozen fritters in a 375°F (190°C) oven for 8–12 minutes or in a skillet with a light drizzle of oil until crisp and heated through.
Serving Suggestions for Crab & Corn Fritters
- Appetizer Platter: Arrange fritters on a platter with bowls of remoulade, lemon aioli, and a bright herb salsa for dipping. Add cucumber ribbons and pickled red onions to cut the richness.
- Main Course: Pair two or three fritters with a crisp green salad (arugula, fennel, and citrus) and roasted baby potatoes for a balanced dinner.
- Brunch Twist: Serve fritters alongside poached eggs and a drizzle of hollandaise for a seafood-forward brunch, or nestle them in a toasted English muffin with greens and a smear of chipotle mayo.
tips to make Crab & Corn Fritters
Q: How can I keep the fritters from falling apart?
A: Gently fold the crab into the batter and avoid overworking the mixture; excess liquid weakens the structure and causes fritters to break during frying.
Q: What’s the trick to a perfectly crispy exterior?
A: Make sure your oil is hot enough (around 350°F / 175°C) and don’t overcrowd the pan. Overcrowding drops the oil temperature and results in soggy fritters.
Q: Can I prep the batter ahead?
A: Yes—mix the dry ingredients and chop the aromatics in advance. Combine with wet ingredients and crab up to 1 hour before frying, but avoid storing a fully mixed batter for too long because corn can release water and thin the batter.
variation (if any)
- Swap the crab for shrimp or diced smoked salmon for a different seafood profile; keep the Old Bay to preserve the coastal flavor.
- Make a corn-and-cheddar version by omitting the crab, adding ½ cup grated sharp cheddar, and finishing with a pinch of smoked paprika.
Why these choices work: the cornmeal keeps the texture lively while the egg and baking powder add lift, so the fritters stay light despite being fried. Crab offers a delicate sweetness that pairs beautifully with citrus and spicy condiments, while the green onions and parsley provide a bright herbal contrast.
Tips to handle the crab and corn: if using canned corn, drain and pat dry to prevent excess moisture; if using frozen, thaw and squeeze out water. For lump crab, pick through to remove any shells and gently fold the meat to keep the lumps intact.
FAQs
Q: Can I bake these fritters instead of frying?
A: Yes — bake at 425°F (220°C) on a parchment-lined tray for 10–12 minutes, flipping once, but they won’t be as deeply crisp as the fried version.
Q: Is it okay to use imitation crab?
A: Imitation crab has a different texture and flavor and tends to be more moist and softer; you can use it in a pinch, but fresh or lump crab gives a superior result.
Q: How do I make a quick dipping sauce?
A: Mix mayonnaise with a splash of lemon juice, a teaspoon of Dijon, a pinch of Old Bay, and a squirt of sriracha for a fast, tangy-spicy sauce.
What to do if the batter seems too thin:
- Add a tablespoon of extra flour or cornmeal at a time until it holds shape on the spoon.
Can I scale the recipe up for a crowd?
- Multiply ingredients proportionally and fry in batches, keeping finished fritters warm in a low oven.
Final thoughts on technique: Patience matters—don’t rush the oil temperature and give each fritter room to crisp. The contrast between crunchy outside and tender, slightly creamy interior is the hallmark of success.
Food-safety reminder: Use cooked crab that has been properly refrigerated and don’t leave cooked fritters at room temperature for more than two hours.
Conclusion
For a bright, Southern-inspired snack that’s both homey and celebratory, these crab and corn fritters hit all the right notes—crisp edges, soft interiors, and a melody of corn, crab, and Old Bay. If you want to explore a variation with a spicy mayo that complements the fritters beautifully, check out this Crispy Corn And Crab Fritters With Spicy Mayo recipe for inspiration. For a classic corn-centered take that can help you tweak batter ratios and frying technique, this Corn Fritters Recipe is a helpful resource for reference and comparison.
Crab & Corn Fritters
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
Crispy Southern bites of seafood goodness, perfect for summer fairs and family cookouts.
Ingredients
- 1 cup lump crab meat
- ¾ cup sweet corn (fresh, canned, or frozen)
- ½ cup all-purpose flour
- ¼ cup cornmeal
- 1 large egg
- ¼ cup milk or buttermilk
- 2 green onions, sliced
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- ½ tsp baking powder
- Salt and pepper to taste
- Oil for frying
- Lemon wedges for serving
Instructions
- In a mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, Old Bay seasoning, a pinch of salt, and a few grinds of black pepper.
- Stir in the egg and milk (or buttermilk) until the mixture is just combined; do not overmix.
- Gently fold in the lump crab meat, sweet corn, sliced green onions, and chopped parsley.
- Heat about ½ inch of neutral oil in a heavy skillet over medium-high heat.
- Using two spoons, drop spoonfuls of batter into the hot oil, leaving space for each fritter to puff and brown.
- Fry each side for 2–3 minutes until a deep golden brown forms.
- Transfer finished fritters to a paper towel-lined plate to drain briefly.
- Serve hot with lemon wedges and your favorite dipping sauce.
Notes
Refrigerate fritters in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a 375°F oven or skillet to regain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: crab, corn fritters, seafood, Southern, appetizer
