Crab Fritters with Three Dipping Sauces

Forget crab cakes; these fritters, made with a choux paste (similar to the base you’d use for cream puffs, éclairs, or gougères), are light and airy rather than heavy. But don’t expect to serve them at a sit-down dinner; in fact, they shouldn’t even make it out of your kitchen. You’ll want to eat them immediately.

You can make these with chopped shrimp, chopped scallops, or chopped fish, as well. At the restaurants, we serve these with three sauces. Do what you like at home; they’re