Corn and Crab Fritters

By Betty2534

Ingredients

• * Peanut or vegetable oil, for frying
• 3/4 * 3/4 cup buttermilk
• 2 * 2 eggs
• 1 * 1 (8 -ounce) box self-rising corn muffin mix
• 1 * 1 pound lump or backfin crabmeat, well drained and picked clean of shells
• 1 * 1 cup frozen corn kernels, thawed and drained
• 5 * 5 green onions, white and light green parts, trimmed and chopped
• 2 1/2 * 2 1/2 teaspoons hot sauce (recommended: Paula Deen's Hot Sauce)
• 1 * 1 teaspoon salt
• 1/4 * 1/4 teaspoon freshly ground black pepper

Details

Servings 5
Adapted from foodnetwork.com

Preparation

Step 1

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

In a medium bowl, whisk together the buttermilk and eggs. Stir in the corn muffin mix. Fold in the crab, corn kernels, green onions, hot sauce, salt and pepper. *Cook's Note: If the batter looks too thin, add a little more self-rising flour to thicken.

Using 2 spoons, carefully drop heaping tablespoons of the crab mixture into the oil and fry, turning often for an even golden-brown color and crispness, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Arrange them on a serving platter and season with additional hot sauce, salt, and pepper, if desired. Serve immediately.