Crab fritters disappear fast


August 22, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Fran Dominguez of Glen Burnie was looking for a recipe that she misplaced for making crab fritters. Thomas Klein from nearby Pasadena sent in his recipe for these delicious crab fritters.

I made them with fresh Chesapeake Bay lump crab meat and they were a hit with everyone. They were small and delicate and not the least bit heavy. The whole batch was gone before I knew it.

These fritters would make a wonderful hot hors d'oeuvre or a perfect first course for a dinner party.

Crab Fritters

Makes 18 small fritters

1 egg

1/4 cup beer

1 cup Bisquick or another prepared baking mix

juice of 1 lemon

1/4 teaspoon salt

1/2 teaspoon parsley flakes

6 drops hot sauce

1/2 pound crab meat, picked over for shells

1 cup oil for frying

In a bowl, beat egg and add beer. Stir in baking mix. Add lemon juice, seasonings and crab meat. Mix gently and drop by heaping teaspoons into skillet of hot oil. Do not crowd in pan. Fry until golden brown, about 4 minutes.

Per serving: 64 calories, 3 grams protein, 4 grams fat, 1 gram saturated fat, 5 grams carbohydrate, trace fiber, 22 milligrams cholesterol, 141 milligrams sodium

Recipe Request

Jeff Cuneo of Forestville, Calif., would like to have a recipe for Mexican rice similar to what is served in most Mexican restaurants.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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