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Loaded with lump crabmeat and cooked in butter, these delicious fritters are by no means diet food – but they are worth every scrumptious bite!
- 1/2 t minced garlic (jarred is fine)
- 4 Tbs butter
- 1 Tbl flour
- 2 eggs, beaten
- 8 oz. lump (or super lump) pasteurized crabmeat
- 3 scalliions, thinly sliced
- 1/2 cup panko
- 1 Tbl chopped fresh parsley, or 1/2 Tbs dried parsley
- 1 Tbl chopped fresh dill, or 1/2 Tbs dried dill
- salt & pepper to taste
- lime wedges (optional, for squeezing over fritters)
- Melt the butter in a medium skillet on low heat. Add the garlic and saute for a minute.
- In a mixing bowl, gently mix the remaining ingredients (not the limes). Be careful not to break up the crabmeat (much!)
- Form the mixture into small, somewhat thick pancakes and fry until golden brown, 3-4 minutes on each side. Add additional butter if necessary (but probably not necessary!)
- Serve immediately, with the optional lime wedges. YUM!
Fresh is always better with all things, including the dill and parsley in this recipe, but I have loved these fritters using the dried herbs just as well.
Super lump crabmeat, sold in the meat department in the plastic containers, is sooo expensive, but so worth it. When I’m feeling like I really don’t want to splurge, I’ll get the regular lump crabmeat, which is significantly less $$. The claw crabmeat just doesn’t get it for this recipe.
- Category: seafood
- Method: saute
- Cuisine: American
Keywords: crabmeat, fritters, crabcakes, seafood, shellfish
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.