
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.
Melt the butter in a heavy medium saucepan over low heat. Add the onion, celery, red pepper, and Old Bay Seasoning. Cook, covered, for 10 minutes stirring occasionally. Add the stock and potato. Bring to a boil. Cook, covered, over low heat for 30 minutes or until the potato is very tender. Pureé in batches in a blender. Return to the saucepan. Add the half-and-half. Bring to a simmer. Stir in the crabmeat. Season with salt and pepper. Cover and turn off the heat. Let stand for 2 minutes. Ladle into soup bowls.
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.