Corn–Peekytoe Crab Fritters with Espelette Pepper

Mike Stollenwerk

26 North - Philadelphia

These addictive hors d'Oeuvres feature peekytoe crab, fresh summer corn, and a subtly sweet yet smoky complexity from the espelette pepper.


6 servings (approximately 26 fritters)


  • 8 tablespoons (1 stick) butter 
  • 3 ears corn, kernels removed from cob (approximately 2 cups)
  • 2 cups flour
  • ½ cup yellow cornmeal
  • 2 ¼ teaspoons baking powder
  • 2 tablespoons sugar
  • 2 eggs
  • ¾ cup milk
  • 1 bunch scallions, green parts only, thinly sliced 
  • 1 tablespoon parsley, roughly chopped
  • Kosher salt to taste
  • Black pepper to taste
  • 8 ounces (1 cup) fresh peekytoe crabmeat
  • 2 quarts oil for frying
  • Espelette pepper to taste


In a sauté pan over medium heat, melt the butter and add the corn kernels. Cook until the corn is tender but not brown, about 3 minutes. Set aside and let cool slightly.

In a large mixing bowl, combine the flour, cornmeal, baking powder, and sugar. Mix until well incorporated. Add the eggs, milk, scallions, parsley, salt, black pepper, and the cooked corn–butter mixture. Stir with a wooden spoon until all ingredients are well incorporated. Gently fold in the peekytoe crab.

In a deep fryer or large pot on the stove, heat the oil to 325°F. Using a small spoon (I used an ice cream scoop), carefully drop approximately 2 ounces of batter into the fryer. Fry, turning occasionally, for 5 to 8 minutes until the fritters are golden brown and the batter is cooked through in the middle. Toss the fritters with a generous amount of espelette pepper and serve immediately.