Last Friday night I made this delicious crab fritters by following recipe from a cookbook “The Kimchi Chronicles“.
Jean-Georges put a Korean spin on his crab fritters, one of his most classic and revered dishes, by seasoning them with gochugaru and swapping out his usual condiments for a gochujang-based dipping sauce.
I will share the exact recipe from the book, it is very fun to make!
Jean-Georges’s Crab Fritters with Dipping Sauce
Ingredients
4 Tablespoons(1/2 stick) unsalted butter
4 Tablespoons(1/2 stick) unsalted butter
1/2 cup water
1/2 cup unbleached all-purpose flour
2 eggs
8 oz. jumbo lump crab meat
Pinch of gochugaru (Korean red pepper flakes/powder)
3 Tablespoons gochujang (Korean red pepper paste)
1 1/2 Tablespoons rice vinegar
2 1/2 teaspoons toasted sesame oil
1 teaspoon sugar
1 teaspoon roasted sesame seeds
Vegetable oil, for frying
1 Korean (Asian) pear, peeled and cut into 1/3-inch-thick sticks
Directions
Bring the butter and water to a simmer in a saucepan over medium heat. Add the flour and stir until the dough forms a ball and comes clean from the bottom of the pot. Transfer the dough to a stand mixer and beat with the paddle attachment on medium speed (or alternatively, transfer to a bowl and use a wooden spoon and some muscle). Add the eggs, one at a time, and beat until completely incorporated.
Add the crab and red pepper flakes/powder and gently mix together (a gloved hand works very well) just to bind the mixture, being careful not to break up the crab too much.
Whisk together the red pepper paste, vinegar, sesame oil, sugar, and sesame seeds. Set the dipping sauce aside.
Heat 1/2 inch of oil in a large, deep skillet over medium-high heat. When it’s quite hot (I like to test the oil by dropping a small piece of torn bread in the oil-it should bubble when you drop it in and begin to get golden brown), add the crab mixture by tablespoonfuls taking care not to crowd the pan. Cook until browned and crispy on the first side, about 1 1/2 minutes. carefully flip and cook until browned and crispy on the second side, 1 to 2 minutes. Drain on a paper towel-lined plate.
Serve hot with reserved dipping sauce and sticks of Korean pear.
I loved the crab fritter, I want to try with corn in it next time, just because my hubby loves corn. lol We weren’t a fan of the dipping sauce, it was delicious sauce, but not quite good with the fritters in our opinion. I tried with other type of sauces too but couldn’t find the perfect one yet. So if you try this recipe, and try different sauces please let me know which sauce you like the best!
It was such a good starter or finger food, for entertaining, holiday parties.
I’ll definitely try again soon! Jacob loved with beer. ^^ hehe
♥♥♥Happy Holiday and a Happy New Year!! ♥♥♥