Crab Fritters
From Dorothy McNett’s Recipe Book at www.dorothymcnett.com.
1 1/2 cups all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
2 tablespoons extra virgin olive oil
a few shavings of whole nutmeg, or pinch of ground nutmeg
dash of hot sauce, as desired
2 eggs, separated
1 cup milk
1/4 cup finely chopped green onions or chives
1 pound crabmeat, picked clean of any shell
1/2 cup or so olive oil
a great tomato sauce to use as a dipper (Sun Dried Tomato Sauce…Horseradish Sauce…etc.)
In batter bowl whisk together flour, salt, pepper, nutmeg, and mustard. In another bowl whisk the egg yolks with the milk and hot sauce. Add to the flour mixture along with the green onions and crab. In another bowl, beat the egg whites until stiff and fold them into the crab mixture. In a heavy bottomed skillet heat the oil until it just begins to give off a haze but is not smoking. Add spoonfuls fo the fritter batter in whatever size you desire. These can be finger foods, or they could be made larger to be a main dish. Cook until brown on one side and then turn to brown on the other, only a few minutes total. Drain on paper towels and serve hot with the preferred sauce.