Hold Onto Summer With This Crab and Corn Fritters Recipe | Eater
"Chef Joe Krywucki’s Chesapeake Bay–inspired kitchen in Clarksville, Maryland highlights a jumbo lump crab and corn fritter that he considers the restaurant’s best representation of the region. The fritters are a sweet-and-savory mix of a light batter (flour, baking powder, sugar, chives, eggs, and heavy cream) folded with fresh corn kernels and Maryland jumbo lump crab—gently combined to preserve the lump meat—and then pan- or shallow-fried until golden. They are served with a smoky chipotle–lime aioli (mayonnaise blended with pureed chipotles in adobo and fresh lime) that provides tang and heat to balance the rich, corn-forward fritters." - Patty Diez
