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Corn Crab Fritters


Canola oil for frying
4 tbsp. butter
1/2 cup fresh or frozen corn kernels
1 large egg, beaten
1/2 cup sour cream
1/4 cup chopped green onions
1/2 tsp. seeded and minced jalapeno pepper, or to taste
1/2 lb. crab meat, picked over
1/2 cup stone ground cornmeal
1/4 cup flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground black pepper


Recipe: Chef John Ash


  1. Heat about 3 inches oil in a deep saucepan to 350°F. Melt the butter and pour into a mixing bowl. Stir in the corn, eggs, sour cream, green onions, and jalapeño. Fold in the crab meat.
  2. In another bowl, mix together the cornmeal, flour, baking powder, sugar, salt, and pepper. Stir the dry ingredients into the crab meat mixture until well combined.
  3. Wet your hands and form small balls of the fritter mixture. Drop, a few at a time, into the hot oil and fry 5 minutes, turning, until the fritters are brown on all sides. Transfer to paper towels to drain and sprinkle with salt. Serve immediately.

Note: Do one fritter as a tester. Depending on the moisture in the crab the interior of the fritter might still be a little moist. If so, put the fritters in a preheated 375°F oven for a few minutes to finish cooking. Makes 20 or so.

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Cheers to being responsible.

A great host takes care of every little detail, especially when it comes to helping guests celebrate responsibly. For every occasion you plan, be sure to serve food, provide nonalcoholic options, and offer a safe ride home.

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