When any sign of summer comes around, I get mouth-watering cravings for foods I associate with the beach, backyard barbeques, and park picnics. Some of my fondest memories were the frequent summertime visits to Maryland, where I would spend time with my cousins and venture out to Ocean City. A place known for their crab, there was nothing more satisfying than hitting the beach all day, and then walking the boardwalk in search of the best crab cakes, just as the sun began its descent.
While crab cakes and fritters may not feel that heavy or unhealthy to eat, they can surprisingly rack up in carbs and fat, depending on the recipe. Often time, restaurants add copious amounts of breadcrumbs and/or flour, to bind, pump up, and give texture to the batter. Couple that with the deep fryer and you have yourself a not-so-bikini-friendly, although delicious, plate.
Therefore, I embarked on a mission to bugify my summer favorite – crab fritters – and the results were beyond my expectations! In place of traditional flour, I used buffalo worm flour and coconut flour, making these fritters gluten-free. Furthermore, the buffalo worm flour substitute subtracts nearly all the simple carbohydrates you’d have with wheat flour, whilst adding more protein. For all the Keto diet fanatics, this one’s for you.
I baked these fritters, but I also tried frying them to eliminate any guess work on your end. The baked were preferred over the fried fritters! They held together well, still got a nice layer of crunch, and paired with a jalapeno aioli. The fried version was good too, but felt overly indulgent dipped in the aioli.
Crab and Buffalo Fritters
Low carb fritters made with buffalo worm.
- 16 oz crabmeat
- 3 oz pancetta sauteed and cooled (optional)
- salt to tast
- freshly ground pepper to taste
- 1/2 cup buffalo worm powder
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk
- 1 large egg seperated
- 1 can corn drained and dried
- 2 tbsp chives minced
- 1 tbsp unsalted butter melted
- vegetable oil for frying
- lemon wedges for serving
Mix Ingredients Seperately
In a large bowl, whisk together the buffalo worm flour, coconut flour, baking powder, baking soda, 1/2 tsp salt.
In a small bowl, whisk the buttermilk with egg yolk.
Make a well in the center of the dry ingredients and add the buttermilk mixture.
Stir lightly, then fold in the crab, corn, pancetta, chives, and melted butter.
In a medium bowl, whisk the egg white to soft peaks and fold it into the batter.
Tip: if the batter seams wet of loose, let the mixture sit covered in the fridge until the coconut flour absorbs more moisture.
Form fritters and bake
Preheat the oven to 375 degrees.
Form the firtter batter into small balls (or larger depending on preference), and place them onto a lightly greased baking sheet.
Use the heel of your palm or flat spatula to press the batter to the shape of a patty.
Bake for 15 min, or until golden brown.