
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.
Combine the crabmeat, scallions, white wine, Dijon mustard, lemon juice, mayonnaise and white pepper in a bowl and mix gently. Add the egg white and enough of the cracker crumbs to hold the mixture together and mix gently. Shape into 4 patties. Sauté in vegetable oil or butter in a skillet for 3 to 4 minutes on each side or until golden brown. Serve with Mustard Creole Sauce and lemon wedges.
Mustard Creole Sauce
• ¼ cup dry white vermouth
• 1 teaspoon white wine vinegar
• 1 teaspoon chopped shallot
• ½ cup heavy cream
• 1 tablespoon chopped, peeled, roasted red bell pepper
• ½ teaspoon minced fresh tarragon
• 1 ½ teaspoons Creole mustard
• ½ teaspoon Dijon mustard
• 1 tablespoon unsalted butter
• Salt to taste
• Cayenne to taste
Boil the vermouth, white wine vinegar and shallot in a small heavy saucepan until the mixture is reduced to 2 tablespoons. Add the cream, red pepper and tarragon. Boil until thickened and reduced to about 1/3 cup, stirring constantly. Reduce the heat to medium-low. Whisk in the Creole mustard and Dijon mustard. Cook for 30 seconds. Whisk in the butter. Season with salt and cayenne. Keep warm until ready to serve.
Servings: ½ cup
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.