Crab, Corn and Potato Fritters
Author: John Ash
  • 1 1/4 Cups cooked, diced potatoes
  • 1 egg yolk; lightly beaten
  • 3/4 Cup Dungeness or other crab meat
  • 1/2 Cup fresh sweet corn kernels
  • 1/2 teaspoon minced serrano chiles
  • 1 Tablespoon chopped cilantro leaves
  • 2 Tablespoons chopped green onions
  • salt, to taste
  • hot pepper sauce, to taste
  • fritter batter; see * Note
  • Garnish:
  • lemon wedges
  • fresh parsley
  1. Combine the potatoes, egg yolk, crab, corn, chiles, cilantro and green onions together in a bowl and stir to combine. Season with salt and drops of hot pepper sauce to taste.
  2. Form the mixture into small cones or rounds and chill for at least one hour. (If mixture is too dry, add a little stock or milk. If too moist, add coarse bread or cracker crumbs.)
  3. Dip the cones into the Fritter Batter and fry them until golden-brown.
  4. Serve immediately with fresh lemon wedges and fresh parsley.
  5. This recipe yields 4 to 6 appetizer servings. Recipe
  6. Source: JOHN ASH
* Note: See the ?Fritter Batter? recipe which is included in this collection.
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