Crab Fritters with Herb Salad and Meyer Lemon Aïoli
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These elegant crab fritters offer a sophisticated blend of delicate seafood and citrus brightness, perfect for a weekend lunch or an impressive dinner party starter. The recipe pairs succulent crabmeat with earthy shiitake mushrooms, creating a wonderful depth of flavour that is lifted by a vibrant Meyer lemon aïoli. By folding whisked egg whites into the batter, these fritters achieve a light, airy texture that contrasts beautifully with the crisp, golden exterior.
Served alongside a punchy salad of fresh basil and flat-leaf parsley, this dairy-free dish is both refreshing and indulgent. Meyer lemons are prized for their floral aroma and milder acidity, though regular lemons also work well if they are hard to find. It is a fantastic way to enjoy high-quality fresh shellfish with a simple, homemade touch that highlights the natural sweetness of the crab.
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Ingredients for Crab Fritters with Herb Salad and Meyer Lemon Aïoli
120ml mayonnaise
2 tablespoons fresh Meyer lemon juice
1 1/2 teaspoons finely grated Meyer lemon peel
1 1/2 teaspoons Dijon mustard
1 teaspoon Sherry wine vinegar
60ml extra-virgin olive oil
2 large eggs, separated
1 tablespoon crème fraîche or soured cream
240ml (packed) fresh crabmeat, picked over, broken into 1/2-inch pieces (about 170g )
2 tablespoons chopped fresh chives
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh Italian parsley
4 medium-size fresh shiitake mushrooms, stemmed, caps thinly sliced
1 tablespoon butter
2 tablespoons extra-virgin olive oil
1 tablespoon fresh Meyer lemon juice
1/2 cup (packed) small fresh basil leaves
1/2 cup (packed) fresh Italian parsley leaves
How to make Crab Fritters with Herb Salad and Meyer Lemon Aïoli
Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.)
Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 120ml ) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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