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Spin the Best of Summer Into These Fritters

Maggie Borden

August 29, 2016

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Maine may be the land of the lobstah, but savvy seafood lovers know that its waters also play home to another coveted crustacean, the peekytoe crab. Adored by chefs and diners alike for its delicate and sweet flavor, peekytoe crab pairs perfectly with summer corn in this recipe from Philadelphia fish guru Mike Stollenwork. Served at his recent seafood-centric Beard House dinner, these poppable puffs offer an addictive punch with the addition of espelette pepper. Serve these at your next backyard barbecue for a sophisticated take on surf and turf. Get the recipe.

Hungry for more? View our entire recipe collection. See all upcoming Beard House event menus and book your seat at jamesbeard.org/events.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.