
Recipe courtesy of Alaska Seafood Marketing Institute (wildalaskaseafood.org)
Makes 24 small fritters
2 T. butter
½ c. finely diced onion
1/3 c. finely diced red pepper
2 T. minced fresh garlic
½ c. fine cornmeal
½ c. flour
2 t. baking powder
1 t. kosher salt*
¼ t. cayenne pepper
1 egg
½ c. milk
½ lb. Alaska Surimi Krab, coarsely chopped, (or substitute Alaska Snow Crab meat)
½ c. fresh or frozen corn kernels
3 green onions, thinly sliced
Verde Avocado Salsa (recipe follows)
Heat butter in a large skillet over medium-high heat. Sauté onion and red pepper until just tender. Stir in garlic and remove from heat. Let cool.
Meanwhile, in a medium bowl, whisk together cornmeal, flour, baking powder, salt, and cayenne pepper. In another large bowl, whisk together egg and milk.
When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in surimi, corn, and green onions. Do not over-mix; fold in just until evenly distributed. Hold refrigerated for service.
Heat a fryer to 360°F. In batches, drop batter by #40 scoop into the hot oil; do not crowd fryer. Cook until golden brown and cooked through, about 3 minutes, turning as needed. Drain well. Serve immediately with Verde Avocado Salsa.
*Depending on saltiness of the surimi or snow crab, adjust seasoning accordingly.
The Verde Avocado Salsa:
Makes 2 cups
3 T. fresh lime juice
½ c. canned crushed tomatillos
1 T. minced fresh garlic
1 t. kosher salt
¾ c. chopped cilantro
4 green onions, thinly sliced
½ c. chopped Italian parsley
2 T. chopped pickled jalapeño
½ c. vegetable oil
1 ripe avocado, diced
Combine ingredients in a blender and blend until pureed. Finished texture of sauce should resemble pesto. Hold refrigerated for service.