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Blue Crab Fritters

ICDOCEAN1's picture

I had the most wonderful appetizer...Blue Crab Fritters with a spicy lobster butter...does anyone have any experience making the fritters and specifically the lobster butter?

Gretchen's picture

(post #29577, reply #1 of 30)

http://recipes.robbiehaf.com/C/456.htm


Here's a google find. Sounds sort of interesting as a change from crab cakes.


Lobster butter--butter, lobster and a hint of chipotle? or smoked paprika?


Gretchen
Gretchen
ICDOCEAN1's picture

(post #29577, reply #2 of 30)

actually it was a lobster ginger butter...I didn't come up with much, but what I did find were a few recipes that called for the lobster roe/and or lobster.  My mouth is just watering at the thought of those fritters...

Gretchen's picture

(post #29577, reply #3 of 30)

Well, NOthing to dislike about any of that.  Where did you have it?  Getting the lobster would be my problem.  And lobster roe would be a definite problem!

Gretchen

Gretchen
Lword's picture

(post #29577, reply #4 of 30)

You can get lobster glace online. It's bookmarked on my other computer and I forgot the name.


L.
L.
"If you can't feed a hundred people, then feed just one." Mother Teresa
Gretchen's picture

(post #29577, reply #7 of 30)

You can get lobster glace online


Well, yeh. Sure you can do ANYthing you want.  I am neither in that "mode" nor "need".


 


 


Gretchen
Gretchen
Lword's picture

(post #29577, reply #8 of 30)

Lucky you!

L.

L.
"If you can't feed a hundred people, then feed just one." Mother Teresa
ICDOCEAN1's picture

(post #29577, reply #5 of 30)

I was at a place in Fairfax, VA...Artie's...as I said the lobster butter is a mystery at this point, but one recipe, Beurre de Homard and Beurre de Homard (deux) sounds interesting.  Of course the ginger could be added and the butter sauce was liquid.  A heated plate with the hot food on it probably melted it???  The crab fritters were covered with a crust of noodles?  I know not what kind of noodles, but they were like Angel Hair pasta broken into pieces or one of the Asian noodles...


I need to stop obsessing about the simple fritters...the less complicated butters are from the site below. 


http://frenchfood.about.com/library/bllobbut.htm

TracyK's picture

(post #29577, reply #6 of 30)

Artie's is a great little place! I'd wager your noodles were fried rice vermicelli... they fry up quite nicely. I have a recipe for lobster wrapped in rice noodles and fried, served with a sweet chili sauce. Yum!


 



"Ignorance is born of not knowing and can be cured with education.
Stupidity is born of not caring and the only known cure is death."


--Unknown

ICDOCEAN1's picture

(post #29577, reply #11 of 30)

You are probably right about the noodles...so are you going to let us in on your recipe?  It really sounds good and interesting


Edited 8/8/2004 9:25 am ET by ROSEMARYSHEW

ICDOCEAN1's picture

(post #29577, reply #16 of 30)

Just a little follow up on the crab fritter questions several weeks ago...I found out that the crispy critters on the fritters was crispy phyllo...I am still trying to find a good ginger lobster butter...

favorablyimpressed's picture

(post #29577, reply #17 of 30)

the crispy critters on the fritters was crispy phyllo


Wasn't that great!  I had that at the Carlysle Grand, which also owns Arties and a couple other restaurants in the area.  I had to find out before I left the restaurant.  I wish I had a source for the phyllo.

Gretchen's picture

(post #29577, reply #18 of 30)

 I wish I had a source for the phyllo.


Supermarket frozen food case?


Gretchen
Gretchen
favorablyimpressed's picture

(post #29577, reply #20 of 30)

Supermarket frozen food case?


Oh, no.  I can certainly find phyllo, but not cut into those little shredded-wheat like pieces.  Too fine to ever do it at home.

MadMom's picture

(post #29577, reply #21 of 30)

f i, most of the good grocery stores around here carry the fine-cut phyllo as well as the regular sheets.

Things are going to get a lot worse before they get worse.
Lily Tomlin

favorablyimpressed's picture

(post #29577, reply #22 of 30)

And, is it as fine as shredded wheat?

Risottogirl's picture

(post #29577, reply #23 of 30)

It actually has another name, that phyllo that looks like shredded wheat...only it escapes me at the moment :(

I was 32 when I started cooking; up until then, I just ate
Julia Child

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

RJMR's picture

(post #29577, reply #24 of 30)

Kataifi – shredded dough <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Risottogirl's picture

(post #29577, reply #25 of 30)

Thank you...does this memory thing get A LOT worse after 40?


LOL



I was 32 when I started cooking; up until then, I just ate
Julia Child


Edited 9/14/2004 9:56 am ET by RISOTTOGIRL

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Jean's picture

(post #29577, reply #26 of 30)

Take heart--not a lot, you just forget that you forgot. ;)

"Progress may have been all right once,  but it's gone on too long." Ogden Nash


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Geoffchef's picture

(post #29577, reply #27 of 30)

Who are all you people? And what are you doing in my computer? Is this my computer?


Seriously Jean, I haven't forgotten I promised you pix of the new "outdoor kitchen". But the outdoor part hasn't been cooperating. The lawn has been too wet to mow for so long that we have 2 foot sunflowers under the bird feeder! Also, I have been ill with a cold, so the planters aren't finished. As soon as it's presentable I will snap and post. Promise!


 


 


The Arctic trails have their secret tales that would make your blood run cold.


-Robert W. Service

 

ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary

 

KitchenWitch's picture

(post #29577, reply #28 of 30)

>does this memory thing get A LOT worse after 40?<


OMG..it's going to get worse?!?!?


<RuthAnn faints>


~RuthAnn

~RuthAnn

doyenne's picture

(post #29577, reply #29 of 30)

Sorry. I forget what I was going to say.

I can't remember today what it was I  couldn't remember yesterday

Where is Monica Lewinski when you need her?

TracyK's picture

(post #29577, reply #19 of 30)

Crispy phyllo? Fritters wrapped in phyllo and baked? Or do you mean the shredded-wheat looking phyllo? I'm all confused... :-)


"Ignorance is born of not knowing and can be cured with education.
Stupidity is born of not caring and the only known cure is death."


--Unknown

Gretchen's picture

(post #29577, reply #9 of 30)

Maybe it was a beurre blanc with lobster and ginger added.

Gretchen

Gretchen
ICDOCEAN1's picture

(post #29577, reply #10 of 30)

That is a great idea and less labor intensive than the recipe below....I found a lobster butter in my old Gourmet Cookbook-Vol. 1...at least once I will like the challenge.


"Combine the shell of a cooked lobster, any of the creamy part of the lobster that clings to it, and the coral, if available, with 1/2 cup butter.  Pound the mixture to a paste in a mortar and pestle.  Melt it slowly in top of a double boiler, strain it through cheesecloth, and let it cool.  Any particles of the shell that have passed through the cloth will sink to the bottom of the pan and the creamy pink butter can be spooned off the top.  For finishing fish sauces."


 

virginiapat49's picture

crab fritters from Arties (post #29577, reply #30 of 30)

the fritters are covered in shredde filo - most grocers carry this in the frozen section with the regular filo pastry

Gretchen's picture

(post #29577, reply #12 of 30)

Bon Appetit has a restaurant recipe for the fritters. When I get back home I'll copy it for you.  Served with a lemon butter.


This month's issue of BA is terrific on first glance--their restaurant issue.


Gretchen
Gretchen
TracyK's picture

(post #29577, reply #13 of 30)

Is this it? CRAB FRITTERS WITH SPICY LIME SAUCE


What's the difference between crab fritters and crab cakes? The recipe above looks like crab cakes to me...



"Ignorance is born of not knowing and can be cured with education.
Stupidity is born of not caring and the only known cure is death."


--Unknown

Gretchen's picture

(post #29577, reply #15 of 30)

Yeah, those are definitely crab cakes. Crab cakes have a cracker/bread crumb combiner. Fritters use more eggs--and usually more oil for frying, although these are a lot more like crabcakes than a usual fritter. 
Personal note--grew up on corn fritters with maple syrup.


Here is the BA recipe from Table 8 in Los Angeles


Crab fritters with herb salad and lemon aioli


Aioli
1/2C mayonnaise
2 TBS fresh Meyer lemon juice
1 1/2tsp. grated meyer lemon peel
1 1/2 tsp. Dijon mustard
1 tsp. sherry wine vinegar
1/4C extra virgin olive oil


Fritters and salad
2 eggs, separated
1TBS creme fraiche or sour cream
1C (packed) fresh crabmeat, broken in pieces-6 oz.
2/tbs chopped fresh chives
1TBS chopped shallot
1TBS chopped Italian parsley
4 medium-size fresh shiitake mushrooms,temmed, caps thinly sliced


1TBS butter


2TBS extra virgin olive oil
1TBS frsh Meyer lemon juice
1/2C packed basil leaves
1/2C packed Italian parsley leaves.


For aioli-Put maynnaise in small bowl. Whisk in lemonjuice, peel, mustard and vinegar.  Gradually whisk in oil. Season to taste with salt and pepper.
Cove, chill. Bring to room temperature before serving.


For fritters and salad.Whisk egg yolks and creme fraiche in a small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture.


Can be made 2 hours ahead. Cover and chill.


Beat egg whites in medium bowl until stiff but not dry.. Folk into crab mixture. Melt butter over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2C) into skillet, spacing mounds apart.  Sprinkle each with salt and pepper and flatten slightly.  Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until cooked through, about 3 minutes.
Meanwhile whisk oil and lemon juice to blend. Season with salt and peppr. Mixin herbs.
Transfer fritters to plates. Top each with dollop of aioli. Place herb salad alongside and serve.


Gretchen
Gretchen
ICDOCEAN1's picture

(post #29577, reply #14 of 30)

I'll take a peek at the recipe.