Crab and Chorizo Fritters

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

These sophisticated crab and chorizo fritters offer a delightful blend of coastal freshness and smoky mainland spice. By combining succulent lump crabmeat with the robust saltiness of dry-cured chorizo, these morsels create a balanced flavour profile that is both rich and aromatic. The base uses a savoury choux-style pastry, which results in a light, airy texture on the inside while maintaining a crisp, golden exterior after a quick fry in rapeseed oil.

As a high-protein option, these fritters are an excellent choice for a substantial starter or a clever addition to a weekend brunch spread. The inclusion of savoury sofrito provides a deep, Mediterranean-inspired foundation that complements the seafood perfectly. Serve them warm with a squeeze of fresh lemon or a dollop of cooling soured cream for a truly impressive homemade treat that is sure to please your guests.

Ingredients for Crab and Chorizo Fritters

240ml de agua
120 ml (una barra) de mantequilla
1 1/4 cucharaditas de sal
130g de harina común
1 cucharadita de comino molido
4 huevos grandes
80g finely chopped dry-cured link chorizo (about 60g )
2 tablespoons sofrito*
230g lump crabmeat
Aceite de canola (para freír)

How to make Crab and Chorizo Fritters

Bring 240ml water, butter, and salt to boil in heavy medium saucepan, stirring until butter melts and salt dissolves. Add flour and cumin. Stir vigorously 3 minutes. Remove from heat. Mix in eggs 1 at a time, blending well after each addition. Stir in chopped chorizo and sofrito. Gently stir in crabmeat.

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat over medium heat to 191°C. Working in batches, spoon dough carefully into oil by tablespoonfuls, flattening slightly with back of metal spatula. Fry fritters until cooked through and brown on both sides, turning once, and adding more oil as needed, about 5 minutes total.

Transfer fritters to paper towels to drain; serve.

*A Caribbean cooking base usually made of tomato paste, onions, peppers, and spices; it's available at Cuban markets and at goya.com.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.