Crab Corn Puffs
Delight your taste buds with these irresistibly crispy and golden Crab Corn Puffs—an indulgent appetizer that's perfect for any occasion! Packed with succulent lump crab meat, sweet corn kernels, and zesty green onions, these bite-sized fritters get an extra dose of flavor from sharp cheddar cheese. The light and airy batter, made with a touch of cornstarch and leavened with baking powder, ensures a perfectly fluffy interior with a crunchy exterior. Fried to perfection, these savory puffs are best served warm alongside a tangy tartar sauce or spicy aioli for dipping. Quick to prepare in just 35 minutes, this crowd-pleasing recipe is a must-try for seafood lovers. Perfect for parties, family gatherings, or game-day snacks, these crab and corn fritters are certain to steal the show.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 large Egg
- 0.75 cup Whole milk
- 1 cup Crab meat (lump or claw, drained and picked for shells)
- 0.75 cup Sweet corn kernels (frozen or fresh, thawed if frozen)
- 2 stalks Green onions (finely chopped)
- 0.5 cup Cheddar cheese (shredded)
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
In a separate bowl, beat the egg and mix in the milk until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring until a thick batter forms. Do not overmix; a few lumps are okay.
Gently fold in the crab meat, corn kernels, green onions, and shredded cheddar cheese until evenly distributed.
Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a kitchen thermometer to maintain the oil temperature for consistent frying.
Using a tablespoon or small cookie scoop, carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
Fry the puffs for 3–4 minutes per batch, turning occasionally, until they are golden brown and crisp on all sides.
Use a slotted spoon to transfer the cooked puffs to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining batter, ensuring the oil temperature stays consistent.
Serve the crab corn puffs warm with your favorite dipping sauce, such as spicy aioli or tartar sauce.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
