Recipes // Snacks // Asparagus and Crab Fritters

Asparagus and Crab Fritters

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 large egg
  • 1 cup whole milk
  • 8 asparagus spears, thinly sliced
  • 8 ounces jumbo lump crabmeat
  • 4 dashes hot sauce (my favorite is Texas Pete)
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped fresh mint
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Olive oil for panfrying
  • Lemon wedges for garnish
  1. In a medium bowl, whisk together the flour and cornstarch. Crack the egg over the flour and whisk it in. Slowly add the milk, whisking, to make a pancake-like batter. Add the asparagus, crabmeat, hot sauce, mustard, mint, salt, and pepper and mix well.
  2. Drizzle 1 tablespoon of olive oil over the bottom of a medium skillet and heat over medium heat. Add small mounds of the fritter batter, about a tablespoon each, to the skillet, without crowding, and cook for 2 minutes, or until they are browned and crispy on the bottom. Flip and cook for 1 to 2 minutes, until the second side is a dark brown and the middle is cooked through. Drain on paper towels. Repeat with the remaining batter.
  3. Transfer the fritters to a platter and serve immediately, with lemon wedges.
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