Crispy Crab and Shrimp Fritters with Creole Tomato Dressing
Golden-brown seafood fritters packed with sweet crabmeat and tender shrimp, enhanced by the bold flavors of Creole seasoning and fresh chives. The cornmeal-based batter creates a perfectly crispy exterior while keeping the interior moist and flavorful. Paired with a tangy Creole tomato dressing that balances creamy mayonnaise with zesty mustard and garlic, these fritters make an impressive appetizer for parties or a satisfying main dish for casual dinners. The combination of two premium seafoods with authentic Louisiana seasonings delivers restaurant-quality results at home.
Ingredients
- 1 cup mayonnaise
- 1 small tomato, seeded and chopped
- 1 clove garlic
- 2 tbsp Zatarain's Creole mustardwhole grain mustard1:1dietary
slight flavor change
- ¾ tsp Zatarain's Creole seasoningpaprika + cayenne + garlic powder1 tsp mix per 3/4 tspdietary
different spice blend
- 1 cup Zatarain's hush puppy mix, 1/2 packagecornmeal + flour + baking powder3/4 cup cornmeal + 1/4 cup flour + 1 tsp baking powderdietary
homemade version
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp fresh chives, chopped
- ½ tsp Zatarain's Creole seasoningpaprika + cayenne + garlic powder1 tsp mix per 3/4 tspdietary
different spice blend
- ½ cup water
- ½ cup frozen corn, thawed
- ¼ pound crabmeat
- ¼ pound small shrimp, cooked, peeled, coarsely chopped
- vegetable oil, for frying
Instructions
- 1
Place all dressing ingredients in food processor and process until smooth
- 2
Spoon dressing into small bowl, cover, and refrigerate at least 1 hour to blend flavors
- 3
Mix hush puppy mix, onion, garlic, chives and Creole seasoning in large bowl
- 4
Add water and mix just until moistened
- 5
Gently stir in corn, crabmeat and shrimp
- 6
Pour oil into heavy skillet, filling no more than 1/3 full
- 7
Heat oil to temperature on medium heat
- 8
Drop batter by heaping tablespoonfuls, a few at a time, into hot oil
- 9
Fry until golden brown
- 10
Drain on paper towels and serve with Creole tomato dressing
Tips
Don't overmix the batter after adding water to keep fritters light and tender
Maintain oil temperature at 375°F for even cooking and proper browning
Drain fritters on paper towels immediately to remove excess oil
Good to Know
Refrigerate leftover fritters up to 2 days, reheat in 350°F oven
Make dressing up to 2 days ahead, prepare fritter batter 2 hours ahead
Serve hot immediately after frying with chilled dressing
Common Mistakes
Heat oil gradually to avoid temperature spikes that cause uneven cooking
Don't overcrowd the pan to maintain oil temperature and even browning
Substitutions
slight flavor change
homemade version
different spice blend
FAQ
Can I bake these instead of frying?
Yes, bake at 425°F for 12-15 minutes, turning once, though texture will be less crispy than traditional fried fritters.
How long will the dressing keep?
The Creole tomato dressing stays fresh in the refrigerator for up to 3 days in a covered container.
Can I freeze the cooked fritters?
Yes, freeze for up to 1 month. Reheat from frozen in a 375°F oven for 8-10 minutes until heated through.