Name: Crab fritters with remoulade sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Cuisine: australian
Ingredients: 81.68 gm Brand mayonnaise; 40.00 gm creme fraiche or sour cream; 23.40 gm Dijon mustard; 3 tsp chopped fresh parsley; 11.80 gm prepared horseradish or horseradish cream; 2 spring onions, very finely chopped; 20.00 ml drained Brand baby capers; 1 clove garlic, minced; 3/4 tsp fine lemon zest; 10.60 gm fresh lemon juice; 1.25 gm paprika; Tabasco sauce, to taste; 125.00 ml Brand plain flour; 9.00 gm Brand white sugar; 2.00 gm baking powder; 0.30 gm paprika; 0.29 gm sea salt; 64.38 gm full cream milk; 1 large Brand free range egg; 340g Antarctic crabmeat (from 680g crab legs); 40.00 ml (about 3) finely chopped spring onions; 40.00 ml finely diced red capsicum; 57.50 gm canola oil; Lemon wedges, for serving

Crab fritters with remoulade sauce

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Curtis Stone's delicious crab cakes paired with a creamy remoulade sauce make for a winning combination.

Ingredients:

81.68 gm Brand mayonnaise
40.00 gm creme fraiche or sour cream
23.40 gm Dijon mustard
3 tsp chopped fresh parsley
11.80 gm prepared horseradish or horseradish cream
2 spring onions, very finely chopped
20.00 ml drained Brand baby capers
3/4 tsp fine lemon zest
10.60 gm fresh lemon juice
1.25 gm paprika
Tabasco sauce, to taste
125.00 ml Brand plain flour
9.00 gm Brand white sugar
2.00 gm baking powder
0.30 gm paprika
0.29 gm sea salt
64.38 gm full cream milk
1 large Brand free range egg
340g Antarctic crabmeat (from 680g crab legs)
40.00 ml (about 3) finely chopped spring onions
40.00 ml finely diced red capsicum
57.50 gm canola oil
Lemon wedges, for serving

Instructions:

For the remoulade sauce: Combine all ingredients in a medium bowl until well blended. Adjust the Tabasco sauce to your preferred level of spice. Season with sea salt and freshly ground black pepper.
Prepare the fritter batter by mixing the flour, sugar, baking powder, paprika, and sea salt in a small bowl. In a separate large bowl, combine the milk and egg, then add the flour mixture. Gently squeeze out excess liquid from the crabmeat and then fold it, along with the spring onions and capsicum, into the batter.
Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Spoon 1 tablespoon of crab batter for each fritter into the pan, cook for about 2 minutes on each side until golden brown.
Arrange the piping hot fritters on a platter, drizzle with sauce, and serve promptly alongside lemon wedges and extra sauce in a bowl.

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