Crabby About Crabs

By Pat Tanner

When I was young my father would take me crabbing in Barnegat Bay each summer. I loved being out on the water in a rowboat. I loved that he was a stickler for using a baited line – never a cage! – for the sport of it. I loved the sweetness of crabmeat so much that I never complained about the effort it takes to extract it.

The fate of our blue crabs never varied: they were destined for my mother’s marinara sauce, always served over spaghetti. And that’s where I parted ways with my parents and six siblings. While the dish was a special summertime treat to them, I thought it was an insult to both crustacean and tomato, resulting in acrid, watered-down sauce.

Much more to my liking are these Thai-style crab fritters that employ another summertime treat: fresh corn kernels.

SPICY THAI CRAB & SWEET CORN FRITTERS

Slightly adapted from riasbaixaswines.com

3 large eggs, lightly beaten

1 tablespoon Asian fish sauce or soy sauce

2 teaspoons bottled Asian chili garlic sauce

1 teaspoon grated fresh ginger

6 ounces lump crabmeat, drained, flaked, and picked over for cartilage

1-1/2 cups fresh (or frozen but thawed) corn kernels

1/2 cup thinly sliced scallions

3 tablespoons chopped fresh cilantro or Thai basil

1/2 cup flour

Canola or other mild vegetable oil for shallow frying

Thai chili garlic dipping sauce or other favorite dipping sauce

In a medium bowl combine eggs, fish or soy sauce, chili garlic sauce, and ginger. Stir in crabmeat, corn, scallions, and cilantro or basil. Add flour; stir until ingredients are combined.

In a 12-inch skillet over medium-high heat, heat 1/2-inch oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Do not crowd. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove and drain on paper towels. Repeat with remaining batter.

Serve immediately with dipping sauce.

Makes 6 appetizer or first-course servings.