This week in honor of the Season 3 finale of I Love Kellie Pickler in Alaska and the debut of the new Huck and Lilly video, “The Fiddler Crab (He Don’t Play The Fiddle)” as well as the start of blue crab season on the Gulf Coast, we decided to do a repost of last year’s recipe for Blue Crab Fritters. Thank you for all of the kind emails and comments on Hillbilly Supper Club this year. I hope you enjoy the blog!
Hint From Ken:
When I make this for Hillbilly Supper Club I like to use the freshest crab meat possible. In Rosemary Beach filming CMT’s I Love Kellie Pickler last year we caught our own crabs to do just that!
They can be hard to come by inland though so if you need to use canned crab you can still do so with good results. You can also substitute 1 lb of fresh grouper, snapper or scamp or even mahi and it works great. Just bake or steam fish plain till flakey and pull apart till it has appearance of crab meat and let cool then add to mix instead of crab. Kellie doesn’t eat meat besides fish and shellfish and Kyleis allergic to shellfish so when I am doing the cooking I will usually make both. I like to serve this dish with with red skin smashed potatoes, remoulade sauce and a light salad with lemon and olive oil. Save leftovers and add a little mayo, bacon, lettuce and tomato with crusty french bread and make crab cake sandwiches.
1 lb of jumbo lump crab meat
2 jalapeño peppers (seeded and finely diced)
1/4 quarter red bell pepper diced
1/2 cup chopped scallion/green onion
1 fresh ear of corn cut from the cob
1/2 cup of Ritz brand cracker crumbs
1 egg (beaten)
1/4 cup of mayonaise
1 & 1/2 tspn of salt
dash of garlic powder
dash of onion powder
dash of paprika
dash of red or cayenne pepper
2 dashes of Worcestershire sauce
1 tbsp fresh lemon juice
1/4 cup of flour
1/4 cup of corn meal
Fresh parsley chopped
1. Mix all of the ingredients except for corn meal, flour and peanut oil in a bowl.
2. Mix flour and corn meal in a bowl.
3. Heat enough peanut oil to cover bottom of skillet on medium heat.
3. Form patties one at a time and lightly coat with flour and corn meal mixture.
4. Place in hot oil and cook a few minutes on each side flipping only once…
5. Place on paper towel for 3 minutes, sprinkle with fresh chopped parsley and serve.
Crabbing is a lot of fun when you are on the coast. We like to use a flashlight with a net and a bucket and walk the beach just after dark or leave a trap out in the bayou over night. It takes about 10 blue crabs to produce 1 lb of meat so if we don’t have at least 10 we let them go.
Sometimes you find out you are getting let go because you are the only crab in the trap and not worth fooling with, so you put your pinchers in the air and praise Jesus because you are going back to the bayou.