CookEat Recipe
Crab Meat Fritters
Small pan-fried crab fritters in a lightly seasoned egg and flour batter.
Method
Steps
Step 1
Put six ounces of flour in a bowl with three eggs, one and a half gills of cold milk, half a teaspoon each of baking powder and salt, two saltspoons of white pepper, one saltspoon of grated nutmeg, half a teaspoon of freshly chopped parsley and the juice of a quarter lemon. Whisk briskly for three minutes. Do not taste the batter raw.
Step 2
Add one pound of fresh ready-to-eat cooked crab-meat flakes and mix gently with a wooden spoon for three minutes.
Step 3
Heat three tablespoons of lard in a large frying pan. Drop the mixture into the pan by tablespoonfuls in separate cake forms, working in suitable batches without crowding. Fry gently for about three minutes on each side, until golden, the egg-flour centres are fully set and each fritter reaches at least 165°F.
Step 4
Lift and drain on clean food-safe paper. Arrange on a hot dish with six separate lemon quarters and a little washed parsley greens, then serve promptly.
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