Critter Fritters

• 1 cup flour
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 egg, lightly beaten
• 2 tablespoons milk
• 1/4 cup beer
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 2 teaspoons finely chopped parsley
• 8 ounces fresh lump crab meat
• Canola oil or shortening, for frying
• Lemon wedges, for serving

1. In a bowl, mix together the flour, salt and baking powder.
2. Make a well in the center and add the egg, milk, beer, lemon juice and Worcestershire sauce.
3. Gradually blend the liquid into the flour mixture.
4. Mix the batter just until it is no longer lumpy.
5. Fold in the garlic, parsley and crab meat.
6. Chill for 30 minutes.
7. In a heavy saucepan, heat 1 to 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter.
8. Drop the batter by the tablespoonful into the oil and fry, turning once, until puffed and golden on both sides, about 3 minutes.
9. Drain on paper towels.

flour, kosher salt, baking powder, egg, milk, beer, lemon juice, worcestershire sauce, clove garlic, parsley, crab meat, canola oil, lemon wedges

Taken from cooking.nytimes.com/recipes/11161 (may not work)