
Chef Roscoe Hall's Deviled Crab Fritters
Roscoe Hall’s Deviled Crab Fritters are a celebration of a longheld tradition of trapping crab down along the Atlantic coast and into the Alabama gulf.
Preheat the oven to 375 degrees. Melt the butter in a large nonstick skillet and add the onion and celery. Sauté until the vegetables are tender. Remove from the heat and stir in the flour. Mix the milk and the evaporated milk in a bowl and stir in the egg yolks. Stir the milk mixture into the onion mixture and mix in the salt, red pepper, and black pepper.
Cook over medium heat for 5 minutes or until thickened and of a sauce consistency, stirring constantly. Combine the sauce and crabmeat in a bowl and mix gently. Spoon the crabmeat mixture into a greased 9” x 13” baking dish and sprinkle with the cheese. Bake for 10 to 15 minutes or until the cheese melts and the top is lightly brown. Great as an entrée too.
Roscoe Hall’s Deviled Crab Fritters are a celebration of a longheld tradition of trapping crab down along the Atlantic coast and into the Alabama gulf.
Below is the winning dish that took home the 1st Place prize at the Alabama Seafood Cook-Off. Redfish, its main ingredient, is commonly found in Alabama waters and is technically named Red Drum.