Ingredients:

  • ½ lb (225 g) large shrimp, peeled, deveined, and roughly chopped
  • ½ lb (225 g) lump crab meat, carefully picked over for shells
  • (Optional) ¼ lb (115 g) sea scallops, coarsely chopped (or use an extra ½ lb shrimp instead)
  • ½ cup (65 g) all-purpose flour
  • ¼ cup (30 g) cornmeal
  • ½ teaspoon baking powder
  • 2 large eggs, lightly beaten
  • ¼ cup (60 ml) whole milk
  • 2 cloves garlic, very finely minced
  • 1 small shallot, minced (about 2 tablespoons)
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • Vegetable or canola oil for shallow frying (approximately 1–1½ cups)
  • ½ cup (120 ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced very fine
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 teaspoon small capers, roughly chopped
  • Salt and freshly ground pepper to taste

Instructions:

  1. Prepare the Seafood: If needed, chop the shrimp and scallops into bite-sized pieces. Gently pat the seafood mixture dry with paper towels to remove excess moisture. Carefully check the crab meat for any shell fragments.
  2. Make the Batter: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, cayenne, and smoked paprika. In a separate bowl, combine the beaten eggs and milk. Stir in the minced garlic and shallot. Pour the egg mixture into the dry ingredients and mix until just combined to keep the batter light. Gently fold in the seafood and fresh parsley until evenly distributed. If the batter is too loose, add a tablespoon more flour.
  3. Prepare for Frying: In a large, heavy skillet or cast-iron pan, add enough oil to reach about ¼ inch deep and heat over medium heat until it reaches approximately 350°F (175°C). To test the oil, drop a small bit of batter in; it should sizzle immediately and rise to the surface.
  4. Frying the Fritters: Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Gently flatten each fritter with the back of your spoon (about ½ inch thick) to ensure even cooking. Fry in batches for about 2–3 minutes per side until golden brown and crisp. Remove and drain on paper towels.
  5. Prepare the Spicy Remoulade: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced garlic, hot sauce, and capers. Season with a pinch of salt and pepper. Adjust with more hot sauce if desired and chill in the refrigerator until serving.
  6. Serving: Arrange the fritters on a serving platter with a small bowl of the remoulade for dipping. Garnish with extra chopped parsley and serve immediately while warm and crispy.