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.
Grilled Gulf Lump Crab Cake
Courtesy of Chefs Greg & Lindsey Kilgore of Black Rock Bistro. | Seafood: Crab
What you need
- Ingredients
- 1 lb. Gulf lump crabmeat, picked
- 1/3 c. red bell pepper, small dice
- Juice and zest of 1 lemon
- 1 scallion, thinly sliced
- Aioli or mayo, just enough to combine
- 1 pinch Old Bay seasoning
- Couple dashes of hot sauce (Louisiana or Cholula)
- Salt and pepper to taste
Steps
1.
Place all ingredients in metal ring, or loosely form into a patty. Place in hot cast iron.
2.
Flip once until browned on both sides. Serve immediately. Garnish with grilled lemon and either tartar or remoulade.
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