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Blue Crab Fritters

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Published on Jul 19, 2011

"how to Do florida" is an Emmy Award winning travel adventure series featuring authentic Florida. For all things Florida visit: howtodoflorida.com.

Check out "The Outsiders Club" our outdoor adventure series for kids: https://tinyurl.com/ybvhby3p

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Video Description goes here....
"how to Do florida" is an Emmy Award winning travel adventure series featuring authentic Florida. For all things Florida visit: howtodoflorida.com.

Check out "The Outsiders Club" our outdoor adventure series for kids: https://tinyurl.com/ybvhby3p

SUBSCRIBE & LEARN HOW TO DO FLORIDA
http://bit.ly/TX8DFL

---------------------- SOCIAL MEDIA --------------------

FACEBOOK: http://www.facebook.com/howtodoflorida
INSTGRAM: https://www.instagram.com/howtodoflorida
TWITTER: http://twitter.com/howtodoflorida

********************************************************

Video Description goes here....
For more great Florida recipes visit:
http://howtodoflorida.com/florida-coo...
http://howtodoflorida.com

Chef Justin Timineri and Chad bust out the fryer and cook up some great Florida Blue Crab Fritters. Yummytown!

Florida Blue Crab Fritters

Ingredients

1/2 cup self-rising corn meal
1/2 cup self-rising natural flour
1 teaspoon baking powder
1/2 cup buttermilk
1 clove Florida garlic, minced
1/2 medium Florida onion, minced
1/2 Florida bell pepper, minced
1/4 cup fresh Florida parsley, minced
1 teaspoon Florida hot sauce (or more to taste)
1/2 teaspoon seafood seasoning
1 egg
Salt and pepper to taste
1 pound Florida blue crab lump meat
Canola oil for frying

Preparation

In a large bowl, stir together the dry ingredients; add the milk and egg mixing until smooth. Add garlic, onion, bell pepper, parsley, hot sauce and seasoning. Mix well and gently fold in the crab. Heat the oil in a heavy saucepan or deep fryer to 375 degrees F. Drop tablespoonfuls of the batter into the hot oil. Fry 2 to 3 minutes until golden brown, turning once if needed. Drain on paper towels. Serve hot.

Yield
6 servings


Yogurt Remoulade

1/2 cup nonfat yogurt
1 tsp capers, minced
1/2 pickle, minced (about 1 1/2 Tbsp)
1/2 tsp Asian chili-garlic paste (or hot sauce to taste)
2 tsp Fresh parsley, chopped
2 tsp Fresh mint, chopped
Kosher salt and fresh ground pepper to taste

Preparation

Combine all ingredients together. Taste and adjust seasoning with salt, pepper and hot sauce.

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