Recipe: Crab Fritters with Sriracha Aioli

Crab Fritters Recipe

Recipe: Crab Fritters with Sriracha Aioli

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Course: Appetizer
Cuisine: American
Keyword: appetizer, crab, party food


Crab Fritters

  • Canola Oil for Frying
  • 1 lb quality lump crab
  • 2 large eggs
  • 2 tbsp dijon mustard
  • 2 tsp lemon juice
  • 1/4 cup thinly diced red onion
  • 1/4 cup thinly sliced scallions
  • 1 tsp cajun seasoning (with salt)
  • 1 tsp old bay
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • 2 cup panko bread crumbs

Sriracha Aioli Sauce

  • 1/2 cup mayo
  • 4 tbsp sriracha sauce
  • 2 tsp minced garlic


Crab Fritters

  • In a large bowl add crab meat. In a separate bowl, whisk eggs, mayo and lemon juice and combine with crab meat.
  • Stir in scallions, red onions, cajun seasoning, old bay, garlic powder, black pepper, and cayenne seasonings.
  • Gently fold in panko crumbs, not to break up the crab meat.
  • Refrigerate for 1 hour to help the mixture become firm.
  • Using a small cookie scoop, spoon or hands, roll small crab balls and place on a cookie sheet.
  • In a large skillet or deep fryer, add canola oil. Heat up to 350℉.
  • Add one crab ball at a time, but don't overcrowd the pan. Cook each side until they are golden brown about 1 to 1 ½ minutes on each side.
  • Transfer the crab fritters to a oven rack lined with paper towels to allow the oil to drain and remain crispy. Repeat batches until all crab fritters are cooked.
  • Keep warm in a 200℉ oven.

Sriracha Aioli

  • In a small bowl, mix in mayo, minced garlic and sriracha sauce. Combine well and chill in the refrigerator. Serve with crab fritters when ready to eat.
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