Tested and Perfected by Food and Wine

Crab-and-Corn Bites

  • SERVINGS: 16
  • FAST

  1. 6 ounces lump crabmeat, picked over
  2. 3/4 cup fresh corn kernels (from 1 ear of corn)
  3. 1 tablespoon snipped chives
  4. 1 large egg
  5. 3 tablespoon all-purpose flour
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1/4 cup vegetable oil
  9. Lemon wedges, for serving
  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.