Ingredients
Wet Ingredients
- 1/4 Cup of Onion, minced
- 1/2 Cup of Cooked Corn (cut off the cob)
- 1 1/2 Cup of Lump Blue Crab
- 2 Eggs
- 1 Tablespoon of Fresh Parsley, chopped
- 1/3 Cup of Milk
- 1 Cup of Cheddar Cheese, shredded
- Vegetable Oil for Frying
Dry Ingredients
- 3/4 Cup of Flour
- 2 Teaspoons of Baking Powder
- 2 Teaspoons of Old Bay Seasoning
Lemon Crab Aioli
- 3 Tablespoons of Mayonnaise
- Fresh Lemon Juice (about 1/2 of a lemon)
- 1 Teaspoon of Garlic Powder
- 2 Teaspoons of Old Bay Seasoning
- 1 Tablespoon of Chopped Fresh Parsley
Steps
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Gently mix together wet ingredients in a mixing bowl. In a separate bowl, mix together dry ingredients, then slowly add them to the wet ingredients until combined well. Refrigerate mixture 2-4 hours before cooking.
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With your griddle on medium low heat, drizzle vegetable oil and add a spoonful of mixture. Gently press down to create a round patty for even cooking.
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Let cook until golden brown and then flip and cook the other side.
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Cook for about 4-5 minutes per side, adding vegetable oil with a squirt bottle around fritters as needed for even shallow frying.
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Drain fritters on paper towels. Serve with lemon crab aioli.
