Recipe by Chef Heidi Fink
Marley’s Crab Fritters
- Prep time 20 mins
- Cook time 15 mins
- Ready in 35 mins
- Yield Serves 4
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Courtesy of Marley Bates, fishing guide and chef/owner of Alderlea Farm on Vancouver Island, these crab fritters are a delicious taste of the West Coast!
Ingredients
- Crab Fritters
- Dipping Sauce
Directions
- Crab fritters: Mix grated zucchini and salt together and let stand for 15 minutes to draw out the liquid from the zucchini. drain off excess liquid from zucchini, and then place the grated zucchini in a clean dish towel or cheesecloth and squeeze any remaining moisture out.
- Transfer the squeezed grated zucchini to a large bowl. Add the egg, green onion, pepper and mustard and mix well. Then add the flour and mix until completely combined.
- With the 2 cups of lump crab meat, it’s important to pat them dry to get rid of the excess moisture or the fritters won’t crisp up. TIP: if the crab has been previously frozen, you may need to actually squeeze out the liquid with cheesecloth, the way we did with the zucchini.
- Fold the crab meat very gently into the bowl with the zucchini.
- Heat two skillets over medium-high heat. Add two to three tablespoons of oil to each pan and heat.
- Scoop fritter batter by 1/4 cupfuls into the pans and flatten. Do not overcrowd the pan – 2 or 3 fritters per pan, tops. The fritters will have irregular edges, which will give a nice textural contrast.
- Cook 2 to 3 minutes per side, adjusting the heat as necessary to keep the fritters from either buring or not browning nicely. They should be golden brown on each side.
- Transfer cooked fritters to a rack set over a baking sheet. Place in a 200 F oven while cooking the rest of the fritter batter.
- Dipping Sauce: in a medium bowl, combine sour cream, mayonnaise, dill, chives, capers (or pickles), lemon zest and lemon juice. Mix well and taste to see if it needs any salt.
- Serve the fritters with dipping sauce on the side.
