lunch · dairy-free
Crab and corn skillet fritters
Golden skillet fritters packed with sweet corn, lump crab and scallions in a light egg and flour batter, served with lemon.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Look through the crab for bits of shell. Blot the corn and crab dry and slice the scallions.
-
2
Beat the egg with 2 tablespoons of water. Mix in the flour and scallions, then gently fold in the corn and crab.
-
3
Warm the oil in a skillet over medium heat. Drop in heaped spoonfuls of batter and flatten each one a little.
-
4
Fry in batches until both sides are golden and the centers reach 71°C (160°F). Drain on a rack and serve with lemon.
