I love these fritters because in putting this recipe for an upcoming cooking class, I've got rid of all that tediousness with one bowl eggs, one bowl breadcrumb, dip in sequence blah, blah, blah and instead it's an all in-one mixture that goes straight to the deep-frying! And guess what, no one will be the wiser!
If you love crab, the 1 lb. lump crab meat will make a nice size appetizer serving for 6-8 people which is great especially when working with expensive ingredients like this one.
The spicy creole sauce is a delish accompaniment and I would absolutely make this and keep in the refrigerator ahead of serving the fritters which of course are best hot.
To best minimize the quantity of oil you use, I recommend using a small 6-8" diameter deep sauce pan so you achieve the oil depth required with the least quantity of oil.
On a jolly note, this year on Christmas day, instead of our customary duck or goose, I'm making the traditional Toulouse style cassoulet and I can't wait to bring the entire recipe to you beginning with the duck confit that is marinating in my refrigerator as we speak and hits the stove tomorrow.
So as we head into the holiday weekend, here's wishing you the jolliest & merriest holiday season & a Happy New Year 2018 ahead filled with delicious bites, warm hugs & fulfilled dreams!