Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, we road trip out to Firestone’s Culinary Tavern on the main drag of picturesque Frederick, Md. There we bribed executive chef Jack Walker to share his state-celebrating recipe for blue crab and sweet corn fritters that are well complemented by his nuanced tartar sauce. If you’re looking for a true taste of summer, look no further.
Maryland Blue Crab and Sweet Corn Fritters
- 2 cups fresh corn taken off the cob
- ½ cup lump blue crab meat picked free of shells
- 1 egg yolk (beaten)
- 4 teaspoons all purpose flour
- ¼ teaspooon sea salt or Old Bay
- 1 egg white whipped stiff
- 1 tablespoon finely sliced fresh chive
- ½ teaspoon fresh cracked black pepper
- 1 ounce clarified butter or vegetable oil
- Combine the corn, crab, flour, chive, pepper, salt and beaten egg yolk. Mix gently. Fold into the whipped egg white (it will still look a little loose).
- Heat oil in a sauté pan over medium heat. Using a large tablespoon, place three or four healthy scoops of mixture into pan. Brown on one side for about 1 minute, then flip them over to brown on the other side.
- Remove from pan and do second batch. BE CAREFUL; if the oil gets too hot the corn will “pop” and splatter hot oil. These are light and airy fritters, so handle them gently.
- These can be made ahead of time and reheated in a 400 degree oven. Makes about 10 fritters.
- 1 1/2 cups mayo
- ½ cup heavy cream that’s been whipped till it’s stiff
- 1 hard-boiled egg white
- 10 ounces of drained capers
- 2 minced shallots
- 2 minced cornichons
- 2 tablespoons of fresh chopped herb mixture composed of parsley, tarragon and chives
- Salt to taste
- ½ lemon
- Combine mayo with egg, capers, shallots, cornichons and herbs.
- Fold whipped cream into the mayo mixture.
- Squeeze ½ a lemon into mixture and season with salt.
- Makes two cups. Can be refrigerated for up to two weeks.