Crab Fritters with Yogurt and Lemon Sauce2013-07-11
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- Servings : 8 to 10
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
This information is per serving.
The recipe for crab fritters was originally shared by Tito from France.
The fritters are similar to crab cakes. They are made with a mix of fish (Tito used grouper but you can substitute any white fish) and crab meat.
There is a lovely sauce for dipping the fritters. It is a simple mix of mayonnaise, yogurt and lemon. A nice light sauce for the crunchy fritters.
- 8 ounces (250 g) grouper fillet, cooked and flaked
- 1 egg white
- 2 ounces (6 cl) cream
- 8 ounces (250 g) crab meat
- 2 tablespoons chives
- 8 ounces (250 g) bread crumbs
- Oil for the frying
- Salt and pepper
- 2 teaspoons grated rind of lemon
- 4 ounces (125 g) plain yogurt
- 4 ounces (125 g) plain mayonnaise
- Juice of a lemon
- Salt and pepper to taste
For the sauce, mix the grated rind of lemon and the yogurt in a bowl. Add the lemon juice, salt and pepper. Leave it aside.
Mix the grouper fillet, the egg white, salt and pepper in a bowl. Add the fresh cream, and place the bowl in a bigger container full of ice-cubes. Incorporate the crab and the chives. Form 3 cm (just over 1") round balls and coat them in bread crumbs. Press down a bit if you want.
Fry the fritter 4 to 6 minutes in very hot oil. Add salt and pepper to your taste.
Eat hot, topped with the mayonnaise, yogurt and lemon sauce.
Makes 30 pieces.
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