Crab-and-Corn Bites

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  • Total Time:
  • Servings: 16

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  • 6 ounces lump crabmeat, picked over
  • 3/4 cup fresh corn kernels (from 1 ear of corn)
  • 1 tablespoon snipped chives
  • 1 large egg
  • 3 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup vegetable oil
  • Lemon wedges, for serving

How to make this recipe

  1. In a medium bowl, mix the crab with the corn, chives, egg, flour, salt and pepper.

  2. 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.

Contributed By Published September 2007

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