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Corn and Crab Fritters


From Cooking Light

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  • 4.5 oz (about 1 c) flour
  • 1/4 c. cornmeal
  • 3 Tb finely chopped fresh chives
  • 1 1/2 tsp baking powder
  • 1/8 tsp ground red pepper
  • 1/2 c. buttermilk
  • 2 large eggs
  • 3/4 c. frozen corn kernels (thawed)
  • 8 oz crabmeat, picked over
  • 1/4 c. canola oil, divided


Servings 5


Step 1

combine flour and next 5 ingredients in large bowl, stirring well with a whisk.
Combine buttermilk and eggs, stirring well
Add egg mixture, corn and crab to flour mixture, stirring gently until moist
Heat a large skillet over medium-high heat. Add 2 Tb oil to pan, swirl to coat. Add 5 (1/4 c) batter mounds to pan. Press each with back of spatula.
Cook 4 min each side or until golden
Repeat until all cooked


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