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     Title: Crab Fritters
Categories: Appetizer, Seafood
     Yield: 10 Servings

     3 tb Butter
 1 1/2 c  Frozen whole kernel corn
   1/3 c  Red bell pepper; chopped
     3    Green onions; chopped
     1 c  Yellow corn meal
   1/2 c  All-purpose flour
     1 ts Baking powder
     1 ts Baking soda
     1 ts Salt
     1 ts Pepper
     2 lg Eggs
     1 c  Ricotta cheese
   1/2 c  Buttermilk
     1 tb Lime juice
     1 lb Fresh lump crabmeat
          Vegetable oil

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     1 c  Mayonnaise
   1/4 c  Creole mustard
   1/4 c  Sweet pickle; chopped
     2 tb Capers
     2 ts Seafood seasoning
     2 ts Worcestershire sauce
     2 ts Prepared horseradish
     2 ts Anchovy paste
     1 ts Paprika
     1 ts Fresh parsley; minced

 Long list of ingredients but an easy procedure.

 Fritters:

 Melt butter in a large skillet; add vegetales, and saut, 5 minutes.
 Combine corn meal, flour, baking powder, baking soda, and salt.
 Combines eggs, ricotta, buttermilk, and lime juice; stir in
 vegetables. Drain and fold in crab.

 Shape 1/4 cup mixture into a patty. Repeat with remaining mixture.

 Pour oil into a heavy skillet to depth of 1/4"; place over
 medium-high heat until hot. Cook half of patties 2 to 3 minutes on
 each side; drain. Repeat with remaining patties. Serve with
 remoulade.

 Yield: 10 Servings

 Remoulade:

 Combine all ingredients; chill at least 1 hour before serving.

 Yield: 1-1/2 Cups

 Recipe by Chef Johnny Earles, Criolla's, Grayton Beach, FL

 Recipe FROM: Southern Living, Dec 1999

 Posted by: Teri Chesser, Dec 1999

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