Crab and Chorizo Fritters

Crab and Chorizo Fritters
Photo by Brian Leatart


  • ½ pound lump crabmeat
  • 4 large eggs
  • 1 cup water
  • 8 tablespoons butter
  • 1 cup all-purpose flour
  • 1 ¼ teaspoons salt
  • Canola oil
  • + 3 more ingredients
    • 1 teaspoon ground cumin
    • 2 tablespoons sofrito
    • ½ cup dry-cured link chorizo

Bring 1 cup water, butter, and salt to boil in heavy medium saucepan, stirring until butter melts and salt dissolves. Add flour and cumin. Stir vigorously 3 minutes. Remove from heat. Mix in eggs 1 at a time, blending well after each addition. Stir in chopped chorizo and sofrito. Gently stir in c...

View full recipe at Epicurious


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