Dungeness Crab, Oyster and Corn Fritters


Matthew Ragen

Seattle is home to the largest concentration of Dungeness crab lunatics on the planet, and it's home to some of the best oysters on the planet. I use both in these amazing fritters.

Serves 6-8 as hors d'oevre.

1 1/2 cups shucked and chopped fresh oysters, oyster liquor included

1/2 lb. cooked and cleaned Dungeness crab meat

3/4 cup corn meal

1/2 cup flour plus 3 tbs.

2 tsp. baking powder

1/2 tsp. sugar

1/4 tsp. ground black pepper

1/2 tsp. salt

3/4 cup milk plus more if necessary

1 egg

3 tbs. minced scallions

2 cups freshly scraped corn kernels, mashed

…Try adding a few tablespoons of minced hot peppers!

Heat 3 inches deep of vegetable oil to 375°F in your favorite deep frying pan.

Combine the wet ingredients in one bowl.

Combine the dry ingredients in another bowl.

Fold the wet ingredients into the dry ingredients with a spatula. You won’t need more milk if you're using a lot of oyster liquor.

The batter should be a little stiffer than cake batter, but not as thick as cookie or bread dough.

Drop large spoonfuls of the batter into the oil.

Fry until golden brown.

Serve with mayonnaise spiked with lemon juice and hot sauce.

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