Double-Corn Fritters With Dungeness Crab Creme Fraiche

A lightly chilled Oregon Pinot Noir would be a great choice to serve. Bon Apetit, 10/05.

• Ready In: 40 mins
• Serves: 8

Ingredients

• FRITTERS

• 2⁄3 cup yellow cornmeal
• 3  tablespoons all-purpose flour
• 1  teaspoon sugar
• 1⁄8 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄2 cup buttermilk
• 1  large egg
• 2⁄3 cup fresh corn kernels
• 1⁄2 cup  diced red onion
• 1⁄2 cup  diced red bell pepper
•  corn oil (for frying)

• CREME FRAICHE

• 6  ounces  dungeness crabmeat, picked over, patted dry, flaked
• 1⁄2 cup creme fraiche or 1⁄2 cup sour cream
• 1⁄4 cup  finely chopped fresh chives, plus
•  additional chives (to garnish)
• 1⁄4 teaspoon white pepper
• 1  pinch cayenne pepper

Directions

1. FRITTERS:
2. Mix first 5 ingredients in medium bowl.
3. Whisk buttermilk and egg in small bowl to blend.
4. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
5. Pour enough oil into large skillet to coat bottom.
6. Heat oil over medium heat.
7. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side.
8. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.).
9. CREME FRAICHE:
10. Place crabmeat in medium bowl.
11. Fold in creme fraiche, 1/4 cup chives, white pepper, and cayenne.
12. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.).
13. Arrange warm fritters on platter.
14. Top with crab mixture and garnish with additional chives.