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