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KRAB & PEA FRITTERS
1 cup sour cream
1 small bunch green onions, whites and greens, finely minced and divided
2 large eggs
3/4 cup whole milk*
12 ounces krab, minced
1 cup frozen peas
1 1/4 cups flour
2 teaspoons baking powder
Sea Salt
red pepper
Frank’s Hot sauce
Juice of 1 lemon
1/4 teaspoon white pepper
1 1/2 cups vegetable oil

*I only had heavy cream and 1% milk on hand, so I used 1/2 cup heavy cream and 1/4 cup 1% milk and they were perfect.

• In a medium bowl mix together the sour cream and half the green onions.  
• Add in lemon juice, salt, pepper and hot sauce to taste.
• Set aside.

• In a large bowl whisk the eggs until frothy.
• Whisk in the milk.
• Add the flour, baking soda, salt and pepper to taste, blending until combined well.
• Fold in the krab, the other half of green onions and peas until well blended.

• Using a deep skillet (at least 2 inches) heat the oil over a medium high heat until it shimmers.
• Add the batter to the oil 1 heaping tablespoon at a time.
• Cook the fritters in batches, 2-3 minutes per side.  Use a slotted spoon to turn them.  Be sure not to crowd the pan.
•  Transfer fritters to paper towels to drain.
• Serve hot with sour cream.