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Sextant Wines
July 2, 2014 | Recipes & Pairings | Sextant Wines

Spicy Thai Crab And Sweet Corn Fritters

Spicy Thai Crab And Sweet Corn Fritters

6 servings


  • 3 large eggs, lightly beaten
  • 1 T fish sauce or soy sauce
  • 2 tsp chili garlic sauce 
  • 1 tsp fresh grated ginger
  • 6 oz lump crabmeat, drained, flaked and picked over for cartilage
  • 1 ½ cups frozen (thawed) or canned sweet corn kernels
  • ½ cup thinly sliced green onions
  • 3 T fresh chopped cilantro or Thai basil
  • ½ cup all-purpose flour
  • Canola oil for frying
  • Thai Chili Roasted Garlic Dipping Sauce or favorite dipping sauce


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

In 12-inch skillet over medium-high heat, heat ½-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove from skillet and place on paper towels to drain. Repeat with remaining batter.

Serve immediately with dipping sauce. 


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