Skip to main content

Double-Corn Fritters With Dungeness Crab Crème Fraîche

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These golden corn fritters offer a sophisticated twist on a classic comfort food, combining the sweetness of fresh kernels with the savoury crunch of red peppers and onions. This high-protein dish is elevated by a luxurious topping of delicate crabmeat and chilled crème fraîche, creating a beautiful contrast between the warm, crisp base and the fresh, creamy seafood. It is an ideal choice for an elegant brunch or a refined dinner party starter.

While this recipe uses Dungeness crab for its sweet and meaty texture, you can easily substitute with fresh British brown or spider crab for a local flavour. The fritter batter is lightened with buttermilk and a touch of bicarbonate of soda, ensuring a tender middle that complements the crisp exterior. Serve these as a stylish sharing platter for guests or a nutritious, protein-packed light lunch.

In this article:

Continue reading below

Ingredients for Double-Corn Fritters With Dungeness Crab Crème Fraîche

  • 80g yellow cornmeal

  • 3 tablespoons plain flour

  • 1 teaspoon sugar

  • 1/8 teaspoons bicarbonate of soda

  • 1/8 teaspoons salt

  • 120ml buttermilk

  • 1 large egg

  • 160ml fresh corn kernels

  • 120ml diced red onion

  • 120ml diced red pepper

  • Corn oil (for frying)

  • 170g Dungeness crabmeat, picked over, patted dry, flaked

  • 120ml crème fraîche or soured cream

  • 1/4 cup finely chopped fresh chives plus additional chives for garnish

  • 1/4 teaspoons ground white pepper

  • Pinch of cayenne pepper

How to make Double-Corn Fritters With Dungeness Crab Crème Fraîche

Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and pepper (do not overmix).

Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 177°C oven until heated through, 6 to 8 minutes.)

Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)

Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.