Corn And Crab Fritters W/Criolla Remoulade

• Fritters:
• 3 T butter
• 1 1/2 C frozen whole kernel corn
• 1/3 C chpd red bell pepper
• 3 green onions, chpd
• 1 C yellow cornmeal
• 1/2 C flour
• 1 tsp baking pwd
• 1 tsp baking soda
• Veg. oil
• 1 tsp salt
• 1 tsp pepper
• 2 large eggs
• 1 C ricotta cheese
• 1/2 C buttermilk
• 1 T lime juice
• 1 lb fresh lump crabmeat
• Remoulade:
• 1 C mayo
• 1/4 C Creole mustard (or Dijon)
• 1/4 C chpd sweet pickle
• 2 T capers
• 2 tsp Old Bay seasoning
• 2 tsp Worcestershire
• 2 tsp horseradish
• 2 tsp anchovy paste
• 1 tsp paprika
• 1 tsp minced parsley

1. Fritters:
2. Melt butter in large skillet. Add vegetables and saute 5 min. Combine cornmeal and next 5 ingred. in large bowl. Combine eggs, ricotta, buttermilk and lime juice and stir into cornmeal mixture. Stir in vegetables. Drain crabmeat and fold into mixture. Shape into patties using 1/4 C measuring cup.
3. Pour oil into heavy skillet to 1/4 inch deep. Heat oil and cook patties 2 or 3 min. on each side. Drain. Serve with Remoulade.
4. Remoulade:
5. Combine all ingred. and chill at least 1 hour.

fritters, t, kernel corn, chpd red bell pepper, green onions, yellow cornmeal, flour, baking pwd, baking soda, oil, salt, pepper, eggs, ricotta cheese, buttermilk, lime juice, lump crabmeat, mayo, creole mustard, chpd sweet pickle, t capers, bay seasoning, worcestershire, horseradish, anchovy, paprika, parsley

Taken from www.epicurious.com/recipes/member/views/corn-and-crab-fritters-w-criolla-remoulade-52739931 (may not work)