Crab and Corn Fritters Remoulade | Louisiana Kitchen & Culture

Ingredients

• 2 large egg yolks
• ¼ cup vegetable oil
• ½ cup finely chopped scallions
• ½ cup finely chopped celery
• ¼ cup chopped fresh parsley leaves
• ¼ lemon, seeded and cut up (rind included)
• 1 bay leaf, crumbled
• 2 tablespoons Creole mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon Tabasco sauce
• 1 tablespoon minced garlic
• 3 tablespoons capers
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• salt to taste
• 2 large eggs, beaten
• ½ cup buttermilk, plus more as needed ½ tablespoons fresh lime juice
• 4 tablespoons (½ stick) butter
• ½ cups corn kernels (fresh or thawed frozen)
• ½ cup finely chopped red bell pepper
• 2 scallions (part of green tops included), finely chopped
• 1 pound fresh lump crabmeat, picked over for shell and cartilage and flaked