Crab Fritters with Spicy Aoli
Crab cakes don't get much easier or tastier than these light, flavorful little crab fritters topped with a spicy aioli.
Ingredients
- For the crab fritters: ·
- Picked Crab Meat · 1 pound
- 1 Meyer lemon, zested ·
- Dash Worcestershire sauce ·
- 2 oz. cream cheese, softened ·
- 2 tbsp. mayonnaise ·
- 1 1/2 cup panko bread crumbs, divided ·
- 1 egg, lightly beaten ·
- 1 clove garlic, minced ·
- Herbie's Portuguese Seasoning · 1 tablespoon
- 2 tbsp. finely chopped chives ·
- Diamond Crystal Kosher Salt, divided · 2 teaspoons
- Vegetable oil for Frying ·
- For The Aioli: ·
- Mayonnaise · 1/2 cup
- garlic, minced · 1 clove
- 1 tablespoon Herbie's Portuguese Seasoning ·
- 1 Meyer lemon, juiced ·
- Dash Worcestershire sauce ·
- 2 tbsp. finely chopped chives ·
Instructions
Makes 32 Fritters
Mix all the ingredients for the crab fritters in a bowl except for 3/4 of a cup of the panko breadcrumbs, the vegetable oil and 1 teaspoon of salt.
Put the 3/4 cup panko breadcrumbs in a shallow dish. Form 1 inch balls of the crab mixture and coat with the panko crumbs. Place on a parchment lined sheet tray, cover with plastic wrap and freeze for 30 minutes.
Meanwhile mix all of the aioli ingredients together in a small bowl.
Heat the vegetable oil to 350 degrees, using a candy thermometer.
In batches, fry the crab fritters and remove to paper towels to drain. Immediately season with the remaining salt.
Serve warm with the aioli.
