Crab and Corn Fritters

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Crab and Corn Fritters

crab and corn fritters


It  should come as no surprise that I love food.

Always have.

Always will.

I’m usually dreaming about breakfast as I fall asleep at night, and as soon as breakfast is finished, I’m planning lunch and dinner.

Don’t even get me started about vacation eating.

Food always tastes better on vacation, and I right?

But recently I’ve learned something about how I like to eat.

I prefer snacks to meals.

Give me a nibble of cheese, a few olives, some fruit, maybe even a bit of bread and I am a very happy girl.

I almost always fill up on small bits before dinner, and once my meal arrives I’m already full, not that it stops me me from eating said meal, but that’s another story altogether.

The amazing dinner we had on the beach in Oregon is a perfect example.

There was cheese, really good cheese, it was a Tillamook dinner after all, crackers, oysters, and the most amazing crab fritters. Oh and wine of course.



crab and corn fritters


But those fritters, quite possibly the best thing I ate all weekend {cheese excluded, you know how I love  my cheese}, and by dinner time I was not even remotely hungry.

The plus side to not really eating your dinner is that by dessert, you have some room. Don’t tell my kids I said that.

This past weekend, I decided to try my had at those fritters even though I do not enjoy frying at all. I don’t even really liked fried foods, unless it’s a doughnut.


crab and corn fritters


I knew Ian and I would enjoy them, but I had no idea how much the kids would like them as well.  Maybe a little too  much because we had so many before dinner, that dinner never really happened that night.

Fritters, some tomatoes, and of course the cheese.

Who needs dinner anyways.


Crab and Corn Fritters


  • 1 1/2 cups flour
  • 1 1/2 cups corn flour {or cornmeal}
  • 2 Tbsp baking powder
  • 2 Tbsp sugar
  • 2 tsp salt
  • 1/2 cayenne {I actually prefer a bit more}
  • 2 eggs {lightly beaten}
  • 1/2 onion {finely diced}
  • 1 1/2 cups milk
  • 1 1/2 cups corn kernels
  • 1 lb lump crab meat
  • vegetable oil for frying


  • combine all of the dry ingredients, and mix to combine
  • add the eggs, onion, and milk
  • fold in the corn and crab meat, making sure the meat is evenly distributed throughout the dough
  • roll into balls {about the size of a meatball} I got 32
  • heat 2 - 3 inches of oil in a large stock pot
  • oil needs to be between 350 and 375 degrees - if it gets too hot, the fritters will burn before the insides cook, below 350 and they will absorb too much grease
  • once the oil comes to the right temperature drop 2 - 3 fritters into the oil
  • if they don't flip themselves, use a slotted spoon to flip them over
  • the fritters are done when they become nice and golden brown - about 3 minutes
  • allow them to drain on a brown paper bag or paper towels
  • serve warm


So go ahead, get your fry on, and



crab and corn fritters


 a few of my favorite small bites

spicy hummus

gluten free crackers

sweet potato chips

sriracha roasted chick peas