Crab Fritters (Crispy Chili Lime Crab and Potato Balls)
These were supposed to be a Szechuan recipe. Then Skyler got carried away with the Pinche Crack, and this is where we ended up. Lump crab and shredded potato get bound with cream cheese, cilantro, and an egg yolk, rolled into balls, breaded in panko, frozen until firm, and fried until they crunch. Crack one open and it is soft, creamy, and full of crab.
The seasoning is Pinche Crack, our chili lime blend. It goes into the filling and gets shaken over the fritters the second they come out of the oil, so the lime and chili hit first and the crab follows.
Why this one's a keeper
- Crunchy outside, creamy inside, with real lump crab in every bite.
- One seasoning in the filling and on the crust.
- Make ahead friendly. Bread them, freeze them, fry when people show up.
Crab Fritters
Ingredients
Filling (makes about 18 fritters)
Method
- Cook the potatoes. Put the whole potatoes in a pot of cold, well salted water. Bring to a boil and simmer 15 to 20 minutes, until a knife slides in with just a little resistance. Drain and let them cool until you can handle them, about 15 minutes.
- Shred and mash. Shred about half the potatoes on the large holes of a box grater, skins and all. Mash the rest with a fork. The shreds give you texture and the mash holds everything together.
- Mix the filling. In a big bowl, combine the potatoes, crab, cream cheese, cilantro, 1 Tbsp Pinche Crack, 1 tsp salt, and the egg yolk. Mix gently with your hands so the crab stays in chunks.
- Roll the balls. Scoop about 3 Tbsp of the mix and roll it into a tight ball, a little smaller than a golf ball. You should get around 18.
- Bread them. Set up three plates: flour, beaten egg, panko. Roll each ball in flour, then egg, then press it into the panko until it is fully coated. Set them on a wire rack over a sheet pan.
- Freeze until firm. Put the whole rack in the freezer for about an hour. Firm fritters hold their shape in the oil and don't fall apart.
- Fry. Heat the oil in a cast iron skillet or heavy pot to 350°F. Fry 5 or 6 at a time, turning them, 3 to 4 minutes until deep golden brown all over. Move them back to the rack.
- Check the centers. Since they go in cold, cut one open. If the middle isn't hot, put the rack of fried fritters in a 375°F oven for 5 to 8 minutes.
- Season and serve. Shake Pinche Crack over the hot fritters right away so it sticks, and serve with sweet chili sauce.
Total time: 2 hours 10 minutes (includes 1 hour in the freezer). Makes about 18 fritters, serves 6.
Pro tips
- Don't overcook the potatoes. Mushy potatoes turn the filling gluey. Pull them when they are just tender.
- Let the potatoes cool first. Hot potatoes melt the cream cheese and the balls won't hold.
- Keep the oil at 350°F. Too hot and the panko burns before the inside warms up. Too cool and the fritters soak up oil. Fry in small batches so the temperature doesn't crash.
- Season the second they leave the oil. The seasoning sticks to a hot, slightly oily crust and slides off a cold one.
Ways to serve it
- With sweet chili sauce, the way Skyler eats them.
- On a party tray next to a squeeze of fresh lime and a little extra cilantro.
- As a slider smashed onto a toasted bun with shredded lettuce and mayo.
FAQ
Can I use canned crab? Yes. Use the refrigerated tubs of pasteurized lump crab from the seafood counter if you can. Drain it well and pick through for bits of shell.
Can I air fry them? Yes. Spray the frozen fritters with oil and air fry at 390°F for 12 to 15 minutes, turning halfway, until golden and hot in the middle. They won't be quite as crunchy as fried.
Can I make them ahead? Bread them and freeze them on the rack, then move them to a freezer bag once solid. They keep up to a month. Fry from frozen and finish in the oven as in step 8.
How spicy are they? Medium. The chili lime seasoning brings a little heat, and the cream cheese and sweet chili sauce keep it friendly.
Make the appetizer people fight over: grab Pinche Crack, pick up a pound of lump crab, and fry a batch of crab fritters this weekend.