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Crab and Corn Bites

6 oz. lump crabmeat
1 cup fresh corn kernels
1 TBSP. snipped chives
1 egg
3 TBSP. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. Freshly ground pepper
1/4 cup vegetable oil
Lemon wedges

In a medium bowl, mix the crab with the corn, chives, egg, flour, salt and pepper.
In a large, nonstick skillet, heat the oil until shimmering.
Using a tablespoon, scoop small balls of the crab mixture into the skillet and fry over moderate heat, turning once, until golden on both sides, about 7 minutes.
Transfer the crab bites to paper towels to drain.
Serve immediately with lemon wedges.

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