Parkside's Crab Fritters

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Parkside's Crab Fritters

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Scrumptious bite-size crab fritters from Parkside! Plated with fried pate choux and ravigote.


  • 4 lbs   Lump crab- cleaned
  • 6 ea  Zest of the lemons
  • 1 bunch  Chives- minced
  • TT  Salt & Pepper
  • 2 QT  Fried Pate choux

Fried Pate Choux:
  • 2 ¼ C  Water
  • 9 oz  Butter
  • 1 t  Salt
  • 2 ¼ C  Flour
  • 9 Ea  Eggs

  • 2 Ea  Egg Yolks
  • 1 T  Dijon Mustard
  • 4 T  Red Wine vinegar
  • 4 T  Chervil
  • 1 T  Shallot
  • 2 C  Olive Oil
  • Ice water as needed

Recipe Info

For the Fritters:
  1. Combine all ingredients. Scoop into desired size. Fry at 350 degrees until golden brown and cooked through. Garnish with a little lemon zest on each fritter.

For the Fried Pate Choux:

  1. Bring butter, water, & salt to boil. Add flour till dough forms and pulls away from pot sides. Add 1 egg at a time mixing till combined. Serve with Ravigote and lemon zest.

For the Ravigote:

  1. Combine first three ingredients whisking till smooth. Slowly drizzle the oil in to form an emulsion. Add shallots and chervil to finish.

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