Wednesday, March 12, 2008

Shrimp & Crab Fritters

Shrimp & Crab Fritters

Vegetable oil or other light-colored cooking oil

2 cups complete pancake mix (I used Bisquick - has to be the just-add-water kind)

1/2lb small, cooked, peeled and deveined shrimp, chopped.

6oz lump crab meat (I used the canned kind)

3 scallions, chopped

2 teaspooons hot sauce

1 tbsp Old Bay Seasoning or other seafood seasoning blend, available at the fish counter.

Coarse salt.


Fill a deep, large skillet with about 1.5" of vegetable oil. Heat the oil over medium heat until a 1" cube of bread browns to a deep golden color in a count of 40.

In a large bowl, stir together the pancake mix and 1 1/4c water to combine. Then, add the shrimp and the break up the crab into little bits as you drop it in. Add the scallions, hot sauce, and seafood seasoning, and stir to combine. Use 2 tablespoons to drop 2" fritters into the pan. Cook small batches of fritters, no more than 6 at a time - do not crowd the pan or you will cause the temperature to drop too far, too fast. The fritters should cook for 2-3 minutes on each side to a deep golden color. Remove to a plate lined with paper towels to drain, and season with salt while they are hot. The recipes should yield 16-20 pieces, 4 or 5 fritters per portion, depending on the uniformity in size.

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