- 6
- 30 mins
Ingredients
- 1 pound Lump Crab Meat
- 2 cups Béchamel Sauce (cooled)
- Salt and Freshly Ground Pepper
- 1 Jalapeno (minced)
- 1 cup Cilantro Leaves (chopped)
- 1 cup Basil Leaves (chopped)
- Zest of 1 Lime
- Flour (to dredge)
- 2 Eggs (whisked; to dredge)
- 2 cups Crushed Tortilla Chips
- Olive Oil (to fry)
- Bechamel Sauce
- 4 tablespoons Butter
- 1/4 cup Flour
- 2 cups Milk
- Salt and Freshly Ground Pepper
- Sriracha Aioli
- 1 cup Mayo
- Juice of 1 Lime
- 3 tablespoons Sriracha
- Salt and Freshly Ground Pepper
Preparation
Step 1
1
Olive Oil
Preheat oil to 360°F.
2
2 cups Béchamel Sauce (cooled)
1 pound Lump Crab Meat
Salt
Freshly Ground Pepper
1 Jalapeno (minced)
1 cup Cilantro Leaves (chopped)
1 cup Basil Leaves (chopped)
Zest of 1 Lime
In a large bowl, fold together the Béchamel, Crab Meat, a pinch of Salt and a few cracks of Freshly Ground Pepper, Jalapeno (using less for less spicy,) Cilantro, Basil, and Lime Zest. Once incorporated, form into fritters about the size of ping pong balls.
3
Flour (to dredge)
2 Eggs (whisked; to dredge)
2 cups Crushed Tortilla Chips
Salt
Dredge the fritters in Flour, then Egg. Roll the fritters in the Tortilla Chips and fry for 2-3 minutes, until golden brown. Drain on a paper towel lined plate and season immediately with Salt.
4
4 tablespoons Butter
1/4 cup Flour
2 cups Milk
Salt and Freshly Ground Pepper
To make Bechamel: Heat the Butter in a saucepot over medium heat, and once it has foamed and subsided, add the Flour and stir together, cooking until it resembles a wet sand. Whisk in the Milk and bring to a boil, whisking continuously until no lumps remain. Season with Salt and Freshly Ground Pepper.
5
1 cup Mayo
Juice of 1 Lime
3 tablespoons Sriracha
Salt and Freshly Ground Pepper
To make the Sriracha Aioli: Whisk together the Mayonnaise, Lime, and Sriracha. Use more or less of the Sriracha to adjust the heat.
Helpful Tips:
1. The béchamel gives the fritter a molten inside.
2. The fritters can be breaded in advance and refrigerated until frying.