CRAB & CORN FRITTERS CRAB & CORN QUICHE
1 Tablespoon butter
1 Small onion, finely
diced
1 Corn on the cob,
kernels removed
1 Cup all-purpose flour
1/2 Teaspoon baking
powder
1/2 Teaspoon salt
1/2 Teaspoon black
pepper
1/2 Teaspoon paprika
1/3 Cup whole milk
1 Egg
1/2 lb. Blue crab meat,
chopped
In a small skillet, on a medium heat, melt the
butter and add the onion and corn kernels and
sauté for about 5 minutes. Remove from heat and
set aside.
In a large bowl combine flour, baking powder,
salt, pepper and paprika and mix together. In a
small bowl, whisk milk and egg together. Pour the
milk mixture into the flour and stir to combine. Fold
in the crab meat together with the onion and corn.
Refrigerate the mixture for an hour.
Heat up canola oil to 375 degrees. Remove the
batter from the fridge and in batches, using an ice
cream scoop, scoop batter into the hot oil and fry
until golden brown, about 3-5 minutes. Serve hot
with garlic mayo.
with TOMATO JAM
1 Ready-made pie shell
2 Cups light cream
1 Tablespoon butter
1 Cup cheddar cheese,
1 Small onion, finely
grated
chopped
4 Eggs
1/2 Cup red bell
1 Teaspoon Old Bay
pepper, chopped
seasoning
1 lb. Crab meat
Corn on the cob,
kernels removed
1 Teaspoon chives,
chopped
Salt & pepper to taste
Preheat oven to 450 degrees. Bake pie crust for 5-10 minutes.
In a skillet, sauté red pepper and onions in butter until tender.
In a medium bowl, combine the cream, cheese, eggs, and Old Bay
seasoning. Mix until thoroughly combined. Fold in the crab meat, corn
and chives. Pour mixture into the pie shell. Bake for 40 minutes, or until
a knife inserted into the center comes out clean. Serve with a dollop of
tomato jam.
tomato jam
2 lb. Ripe tomatoes, peeled and chopped
2 Cups sugar
Freshly ground black pepper
1/2 Teaspoon salt
1 Teaspoon freshly squeezed
lemon juice
In a saucepan over a medium heat combine the tomatoes, sugar, pepper
and salt. Stir frequently and reduce to a simmer. When liquid has reduced
remove from the heat and add lemon juice. Ladle into a clean jam jar. The
jam will keep for at least 6 months in the refrigerator.
70
WBM may 2019