If you're still on the fence and looking for an amazing, knock-their-socks-off kind of appetizer for Christmas, here's one you'll love!
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!
Spicy Creole Sauce
Shopping list / Serves 4-6
¾ cup Mayonnaise, such as Hellman’s
3 tbs. sour cream
Spanish red onion, to yield 1/4 cup diced
Green onions, to yield ¼ cup diced
1 tbs white vinegar
1 tsp sugar
Fresh ginger root, to yield 1 tsp finely grated
½ tsp ground chipotle
1 tsp creole seasoning
1/2 tsp kosher salt
Spanish red onion: Peel, discard skins and woody end. Dice and set aside.
Green onions: Cut away woody ends and any discolored leaves. Slice lengthwise and then dice white as well green parts.
In a small mixing stainless steel or Pyrex bowl, combine the mayonnaise, sour cream, white vinegar, sugar, ground chipotle, creole seasoning & kosher salt. Whisk to combine.
Finely grate fresh ginger root and add the ginger and any juices to the sauce along with the red and green onions.
Stir to combine. Taste and adjust seasonings.
Cover the bowl with a plastic wrap and refrigerate until ready to use.
Serve with crab beignets, hot off the stove.