Ingredients
Fritters:
3 T butter
1 1/2 C frozen whole kernel corn
1/3 C chpd red bell pepper
3 green onions, chpd
1 C yellow cornmeal
1/2 C flour
1 tsp baking pwd
1 tsp baking soda
Veg. oil
1 tsp salt
1 tsp pepper
2 large eggs
1 C ricotta cheese
1/2 C buttermilk
1 T lime juice
1 lb fresh lump crabmeat
Remoulade:
1 C mayo
1/4 C Creole mustard (or Dijon)
1/4 C chpd sweet pickle
2 T capers
2 tsp Old Bay seasoning
2 tsp Worcestershire
2 tsp horseradish
2 tsp anchovy paste
1 tsp paprika
1 tsp minced parsley
Preparation
Fritters: Melt butter in large skillet. Add vegetables and saute 5 min. Combine cornmeal and next 5 ingred. in large bowl. Combine eggs, ricotta, buttermilk and lime juice and stir into cornmeal mixture. Stir in vegetables. Drain crabmeat and fold into mixture. Shape into patties using 1/4 C measuring cup. Pour oil into heavy skillet to 1/4 inch deep. Heat oil and cook patties 2 or 3 min. on each side. Drain. Serve with Remoulade. Remoulade: Combine all ingred. and chill at least 1 hour.
