Zucchini Crab Fritters with Grapefruit Aioli
Luckily, or unluckily, however you look at it, crab all alone is rarely on the menu. More often, I’m sure you find yourself making crabby treats like crab cakes, fritters, steak topping, etc. You’ll be happy to know that rarely, if ever, could you even taste the difference between the canned stuff and the fresh stuff after it’s mixed with mayo and fried or piled high on a steak and smothered with béarnaise sauce. So, feel free to make this next recipe and yes, head down the naughty canned meat isle and pick up a few cans of canned crab, guilt free. You can smile smugly while popping the top – we won’t tell. It goes without saying, of course, try to pick out the top quality brands when buying something as delicate as canned crab.