Name: Dungeness Crab Fritters with Spicy Red Pepper Relish / Lemon Yogurt
Yield: Serves 4 to 6
Ingredients: ½ lb (250 g) fresh Dungeness crab lump meat; ¼ cup (60 mL) sour cream; 1½ cups (375 mL) panko breadcrumbs; Chives, chopped; ¼ cup (60 mL) seeded and diced Roma tomatoes; ¼ tsp (1 mL) smoked paprika; ¼ cup (60 mL) plain Greek yogurt; 2 eggs, lightly beaten; ¼ tsp (1 mL) cumin; 1 cup (250 mL) flour; ¼ tsp (1 mL) curry powder; 2 Tbsp (30 mL) chopped parsley; ½ tsp (2.5 mL) diced garlic; ¼ tsp (1 mL) salt; 1 Tbsp (15 mL) lemon juice; 1 Tbsp (15 mL) panko breadcrumbs; ¼ cup (60 mL) diced zucchini; ¼ cup (60 mL) corn kernels; ¼ tsp (1 mL) pepper; 2 Tbsp (30 mL) diced shallots; Pinch of cayenne; ¼ cup (60 mL) diced roasted red peppers; ½ tsp (2.5 mL) diced ginger; 4 cups (1 L) vegetable oil; 1 tsp (5 mL) diced garlic; 3 Tbsp (45 mL) mayo; ¼ cup (60 mL) red wine vinegar; ¼ cup (60 mL) brown sugar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

If you’re entertaining, pre-fry your crab fritters and warm them up in the oven just before serving. This gives you time to clean up, do your ½ lb (250 g) fresh Dungeness crab hair, pour a glass of bubbly, and, when you want fritters, just pop them into a warm oven for a few minutes. You’ll look like a pro!

Line them up and knock ’em back. I plate the crab fritters on a round black slate. It makes the yogurt pop and the whole dish come alive, and it’s perfect for sharing and passing