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Crab & Corn Fritters


Feel free to double the batch and freeze. Serve with homemade tartar sauce.

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Rate this recipe 4.8/5 (17 Votes)


  • 1 cup flour
  • 1/4 cup cornmeal
  • 3 TBS chopped chives
  • 1 1/2 tsp baking powder
  • salt
  • 1/8 tsp ground red pepper
  • 1/2 cup buttermilk
  • 2 eggs
  • 3/4 cups corn (I'm using fresh corn cooked and taken off the cob)
  • 8 oz. lump crab meat, picked over
  • 1/4 cup vegetable oil


Servings 10
Adapted from


Step 1

Combine flour, cornmeal, chives, baking powder, salt, and red pepper in a large bowl. Mix.

Combine buttermilk and eggs in a bowl and mix well. Add egg mixture, corn and crab meat to the flour mixture, stirring gently.

Heat a large skillet with 2 TBS oil. Heat till oil is hot and shimmery. Drop 4, 1/4 cup cup batter mounds in the pan. Cook on one side for 4 minutes until golden brown, turn and cook for 2 minutes longer. Repeat adding 2 TBS oil to pan until all the batter is used. Keep in a warm oven.
Serve with tartar sauce.

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