Corn and Crab Fritters with Spicy Lemon and Dill Aioli by Caroline Taylor

Makes 4 to 6 Crab Fritters

Ingredients

Corn and Crab Fritter

• 1 can crab meat (small)
• 1 egg
• ¾ tsp. spicy brown mustard
• 2 tsp. fresh dill, chopped
• 1 ear corn, roasted
• 2 tbsp. mayonnaise
• ½ lemon, juiced
• ½ lemon, zested
• plain bread crumbs
• olive oil and butter, for frying

Spicy Lemon and Dill Aioli

• ½ cup mayonnaise salt and pepper, to taste
• ½ lemon, juiced
• ½ lemon, zested
• ½ tsp. hot sauce or dash cayenne pepper, to taste

Instructions

1. Combine all ingredients well (except bread crumbs and oil) and let sit in the refrigerator for one hour.
2. Remove from the refrigerator.
3. Scoop into segments with an ice cream scoop.
4. Roll in breadcrumbs and lightly fry fritters in a pan for approximately 2-3 minutes per side until lightly browned.
5. For the spicy lemon and dill aioli, combine all ingredients well and serve over crab fritters.

For the mayonnaise, use a good quality brand like Dukes or Hellman’s.