Prep 20 mins
Cook 20 mins
The recipe my dad uses for his "famous" crab fritters. Very addictive.
- 1⁄2 lb fresh crabmeat
- 1 cup biscuit mix (Pioneer, Bisquick)
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon chopped fresh parsley
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄4 cup milk
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon Worcestershire sauce
- vegetable oil
- 1⁄2 cup creole mustard
- 1⁄4 cup mayonnaise
- 1 teaspoon lemon juice
- 1⁄2 teaspoon hot sauce
- 1⁄4 teaspoon pepper
- To make creole sauce: whisk together all the sauce ingredients; set aside or chill until ready to use.
- To make the fritters: drain and flake the crabmeat; remove any bits of shell; set aside.
- In a mixing bowl, add the biscuit mix and next 5 ingredients; stir to combine; make a well in the center of of the dry ingredients.
- In another bowl, mix together the milk, egg, lemon juice, and Worcestershire sauce; add this mixture to the dry ingredients; stir just until moistened.
- Add in crabmeat and stir minimally to combine.
- Add oil to the depth of 2 inches in a dutch oven or electric fry pan; heat oil to 375°.
- Drop batter by teaspoonfuls into the hot oil; fry (a few at a time) for 30 seconds or until golden, turning once.
- Serve immediately with creole sauce.
FYI, this is a word-for-word recipe from the June 1998 edition of Southern Living magazine. I still can't wait to try it :)
I make this same recipe exactly. It is an awesome recipe. Everytime I make it as an appetizer for parties it is a huge hit. I am surprised no one has tried it yet.