Autumn Squash and Crab Fritters

12:42 PM, Oct 7, 2011   |    comments
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Chef Zeb Stevenson's Autumn Squash and Crab Fritters


                1 Medium Onion (diced fine)

                3 Tbs Olive oil (plus some for frying)

                1# Butternut squash (shredded on a mandolin or box grater)

                3 eggs

                3 Tbs All Purpose Flour

                Black Pepper (freshly ground)

                2 Tbs chives (finely sliced)

                4 oz. Fresh Crab Meat

                1 tsp. Salt

                Tarragon Vinegar

                Orange and Microplane Zester



                In a large sauté pan, sweat the onion over low heat until it is soft and slightly caramelized. Add the squash and continue to cook until it is softened.

                In a bowl, beat the eggs and flour until smooth. Add a few grinds of black pepper. Add the chives and salt and mix well. Fold in the cooked onions and squash and, lastly, the crab meat.

                Fill the bottom of a sauté pan with olive oil and use a ladle or spoon to drop the fritters into the oil. Fry until golden on both sides. Drain on paper towels.

                Sprinkle with tarragon vinegar and orange zest to finish.



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