Being able to take advantage of local fresh seafood, such as Dungeness crab, is one of the benefits of living in Oregon, and these light and puffy fritters are a delicious way to enjoy the crustacean.
Start to finish: 30 min.
1 1/2 lb. fresh or frozen lump crabmeat
2 beaten eggs
2 Tbsp. chopped green onion
2 Tbsp. chopped tomato
1 Tbsp. chopped green sweet pepper
1 Tbsp. snipped fresh parsley
1 tsp. Worcestershire sauce
1/4 cup all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3 Tbsp. butter
Lemon wedges (optional)
Thaw crabmeat, if frozen. In medium bowl, combine crabmeat, eggs, green onion, tomato, green pepper, parsley, and Worcestershire sauce. In small bowl, stir together flour, baking powder, and salt. Add flour mixture all at once to crab mixture; stir to combine.
In large nonstick skillet, melt butter over medium-high heat. Drop 4 or 5 rounded tablespoonfuls of the crab mixture into hot butter. Cook for 1 minute on each side (if fritters brown too quickly reduce heat to medium). Keep warm in oven while frying remaining fritters. Serve with lemon wedges, if desired. Makes 4 to 6 servings.
Per serving: 203 cal., 13 g total fat (7 g sat. fat), 161 mg chol., 1,020 mg sodium, 7 g carbo., 0 g fiber, and 15 g pro. Dietary exchanges: 1/2 starch, 2 very-lean meat, 2 fat.
