Dungeness Crab & Herbs De Olympic Fritters

Ingredients

Fritters

• 1 lb Dungeness crab meat, picked over for shell

• 1 cup all-purpose flour

• 1 tsp baking powder

• 2 tsp Herbs De Olympic

• 2 eggs

• ½ cup cold sparkling water or light beer

• 3 green onions, thinly sliced

• ¼ cup red bell pepper, finely diced

• 1 lemon, zested

• Pinch of cayenne

• Neutral oil, for frying

Lemon-Herb Aioli

• ½ cup mayonnaise

• 1 clove garlic, grated

• Juice of ½ lemon

• ½ tsp Herbs De Olympic

• 1 T chopped chives

Garnish

• 2 oz. Salmon Roe

Instructions

1. Make the aioli: stir together the mayonnaise, garlic, lemon juice, Herbs De Olympic and chives. Chill until serving.
2. Whisk the flour, baking powder, Herbs De Olympic and cayenne in a bowl.
3. In another bowl, beat the eggs with the sparkling water and lemon zest. Stir into the dry ingredients until just combined; a few lumps are fine.
4. Gently fold in the crab, green onions and bell pepper, keeping the crab in chunks.
5. Heat 2 inches of oil to 350°F. Drop in heaping tablespoons of batter, a few at a time, and fry 2–3 minutes, turning once, until deep golden.
6. Drain on a rack and dust with a pinch more Herbs De Olympic while hot.

Plating

Watch the salt: Herbs De Olympic has alderwood smoked salt in it, so taste before adding any more. Serve hot with the aioli, lemon wedges and a few chive batons.

Get the blend: Herbs De Olympic in the Shop