In Spain, people love these fritters, which are found in tapas bars everywhere.
- 1 lb (450 g) crab meat squeezed dry
- 1/2 cup (125 mL) finely chopped onion
- 4 finely chopped green onions
- 10 pitted green olives chopped
- 1 1/2 cups (375 mL) fresh bread crumbs
- Salt, black pepper and cayenne pepper
- 1 lime juice freshly squeezed and zest finely grated
- 2 eggs lightly beaten
- 1/4 cup (60 mL) melted Butter
- 4 oz (120 g) grated Canadian Mozzarella cheese
- 3/4 cup All-purpose flour
- 3 eggs
- 1/3 cup (80 mL) Milk
- 1 1/2 cups (375 mL) plain bread crumbs
- Grape seed oil for deep frying
- Store-bought Marinara sauce
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In a bowl, combine all ingredients for the fritters. Refrigerate 1 hour.
Shape the mixture into 36 balls. In a dish, beat the eggs with the milk. Roll the crab balls in the flour, dip them in the egg mixture, then coat well with bread crumbs.
Dip again in the beaten eggs and then the bread crumbs. Press each ball gently between your hands to make the coating stick. Refrigerate 1 hour.
Preheat oil to 325°F (170°C).
Fry the fritters nine at a time, cooking until golden, about 2 minutes, then draining on paper towel.
Serve with Marinara sauce.
Shrimp or cooked salt cod make good substitutes for the crab meat.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 89 mg|
|Vitamin B12:||163 %|