What’s Cooking: Chef Nic’s Crab Fritters

Warm weather calls for seafood! Feast your eyes on Chef Nic’s Crab Fritters, and whip up this family-favorite in your own home.

Chef Nic’s Crab Fritters

  • 2 Jumbo Lump Crab Meat (checked for shells)
  • 1/4 Cup Celery Hearts, Chopped
  • 4 Cups Yellow Onion, Chopped
  • 1/2 Cup Garlic, Chopped
  • 1 Cup Shallots, Chopped
  • 4 Cups Basil, Freshly Chopped
  • 2 Cups Italian Parsley, Chopped
  • 6 Cups Roma Tomato, Chopped
  • ¼ Cup Hot Sauce (Sriracha)
  • 4 Tablespoons Aleppo Pepper
  • 2 Teaspoons Lemon Zest
  • 2 Whole Eggs
  • 1 Cup Mayonnaise
  • 1/4 Cup Dijon Mustard
  • Panko as needed
  • ½ Cup Unsalted Butter

Method

Sautée the celery, onions, garlic and shallots in butter until semi-soft. Place in refrigerator to cool.

Combine all ingredients together in a large bowl and mix evenly. Adjust consistency with mayo and panko as needed.

Form the mixture into round balls (5-6 ounces).

Bread with flour, egg wash and panko. Deep fry in peanut oil at 350 degrees until golden brown. Serve with your choice of sauce.

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