Corn and Crab Fritters Recipe | Entree Recipes | PBS Food

Corn and Crab Fritters

Corn and Crab Fritter recipe

Caramelized cheese creates a shell around these crab and corn fritters. (Recipe Courtesy: Marc Matsumoto of the Fresh Tastes Blog)


Yield: Makes about 14, 2-inch fritters

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  • 1 cob corn
  • 3.7 ounces (105 grams) crab
  • 0.9 ounces (25 grams) grated cheddar cheese (about 1/2 loose cup)
  • 0.7 ounces (20 grams) basil, chopped (about 1/4 cup)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornmeal
  • 1 large egg
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil for frying
  • finishing salt such as Maldon or Fleur de Sel


  1. Use a sharp knife to cut the corn off the cob into a bowl. When you're done cutting the kernels, use the back side of the knife to scrape any remaining bits of corn and juice off the cob and into the bowl.
  2. Add the crab, cheddar, basil, flour, cornmeal, egg and black pepper into a bowl and stir well to combine.
  3. Prepare a paper towel lined wire rack.
  4. Heat the vegetable oil in a frying pan over medium heat until shimmering.
  5. Add the fritter mixture 1 heaping tablespoon at a time to the pan and fry until golden brown on one side.
  6. Gently flip the fritter over with a spatula and give it a light press to flatten it out, and then fry until the other side becomes golden brown and crisp.
  7. Drain the fritters on the paper towels, and then sprinkle with finishing salt before serving.
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