Crabmeat and Shrimp Fritters with Creole Tomato Dressing

Recipe courtesy of Executive Chef John Besh of Restaurant August, New Orleans.

Makes 8 servings.

Prep Time: 15 minutes

Refrigerate Time: 1 hour

Cook Time: 15 minutes

Ingredients

Creole Tomato Dressing:

1 small Creole tomato, seeded and chopped

1 clove garlic

2 tablespoons ZATARAIN'S® Creole Mustard

3/4 tablespoon ZATARAIN'S® Creole Seasoning

Crabmeat and Shrimp Fritters:

1 cup (1/2 package) ZATARAIN'S® Crispy Southern Hush Puppy Mix

1 small onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons chopped chives

1/2 teaspoon ZATARAIN'S® Creole Seasoning

1/2 cup water

1/4 pound claw crabmeat

1/4 pound cooked peeled small shrimp, coarsely chopped

1/2 cup thawed frozen corn

Vegetable oil, for frying

Directions

1. For the Dressing, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.

2. For the Fritters, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.

Nutritional Info per 1 serving


Calories: 441	Sodium: 734


Fat: 37	Carbohydrates: 19


Cholesterol: 52	Fiber: 1


Protein: 8