How to Make Crab Fritters

It is a delicious seafood special that is surprisingly easy to make at home. Jordan Reid learns how to make crab fritters, right in the comfort of your kitchen.

Audra Lowe: And in today’s better bite is delicious seafood special that suprisingly easy to make at home. Jordan Reid of Nonsociety.com learns how to make Crab Fritters right in the comfort of your own kitchen. Jordan Reid: One of the best things about my job is that I get to actually meet and work with some of the city’s best chefs. Today I am at the home of restaurant chef Scott Heart, going to 44 and a half and 44 and ten and we are going to make a crab fritter. Hello. Scott: Hey, Jordan. Come on in and great to see you. it is so happy to have you here. Jordan Reid: Thank you. So the first step is making pancake better? Scott: That is right. Jordan Reid: Okay. Scott: We are going to make our crab fritter today and I am happy to have a great assistant. Jordan Reid: Thank you. Scott: Yes, you are welcome. This is really simple, we have got one cup of pancake butter and we have got about 2/3 of cup of milk and I drizzle that in so you can start whisking that all together. Jordan Reid: Okay. Scott: Slowly and it will take a little bit of time so you get it nice and smooth. Jordan Reid: Okay. Scott: And at the same time, although this is a basic pancake butter and waffle butter, we are going to take some fresh chives and we are going to just break those chives up, we are going to get them a coarse chop here, so there you go, you see that? Jordan Reid: Yes. Scott: That is nice and smooth. So we have our crab. This happens to be fresh Marlin crabs and as you can see it is a lump crab, so it is all together in one large piece. And that is essentially the way you want to keep it. You do not want to break it up, I think that is typically the problem with crab cakes, it is you do not really taste the crab. This is all about the crab fritter. Okay, so Jordan now that we have our butter, what we are going to do is we are going to take maybe about a third of a cup, above a half a cup of crab. Let us get it really nicely incorporated so it is all set to go and that is really the basic for a crab flitter. So now comes a little bit of a tricky part, we are going to start to make our sauce, it is just about two cups lobsters stocks, we are going to start with that and I would like here to do is throw in some ingredients, put some garlic in there and then just drop that right in, chop tomatoes in, we have got some shallots. And here we go during here all our ingredients and what we are going to do is we are going to just reduce this and of course in reducing, we are going to take all of this liquid here and we are going to cut that by at least half. So we are going to take this and we are going to just move that over there and we are going to start with our crab fritter and we are going to get that flame sort of on medium because we want a pretty hot pan for it. We are going to take maybe two table spoons of olive oil and now we are going to do is we are going to just place our crab fritter and we are going to try to keep this all in one layer and we are not going to really press it down at all, we can take all the rest of our butter and we are going to put that right one top. So this is all set, you can see we are starting to get some nice color though the bubbles are starting to pop like a regular pancake, really simple. We are going to take this guy and we are going to stick it right in on our 400 degree oven and we are going to keep it there for about five minutes. Okay, so now you see our sauce is really thickening up, so this is really almost gives a little bit more of a feeling of a fondue with the butter in there, it is making with a little bit of creamy, it is giving a little bit of thickness and it is just making it really nice. So now let us pop out our fritter which I think is all set to go in here, really beautiful and golden brown. Jordan Reid: Gorgeous. Scott: I just get a nice scoop with that sauce of those melted tomatoes, like down here on the center for you, and now we have our crab fritter over our tomato tarragon fondue and there we go.