Crab and Corn Fritters with Red Pepper Aioli

For the Red Pepper Aioli

1/4 cup roasted red peppers, drained

2 egg yolks

2 tablespoons Dijon mustard

1 teaspoons lemon juice

1 clove garlic, minced

1 cup extra virgin olive oil

Salt and pepper

For the Crab and Corn Fritters

3 ears fresh corn

1 egg, beaten

1/2 cup milk

1/2 cup coarsely ground polenta or grits

2 tablespoons baking powder

3 tablespoons flour

2 green onions, green part only thinly sliced

1 teaspoon salt

1/2 teaspoon black pepper

1 cup cooked crab meat

2 tablespoons canola oil

Coarse sea salt

To prepare the aioli, place the red peppers, egg yolks, mustard, lemon juice and garlic in a food processor fitted with a metal blade. Process until smooth, about 30 seconds. While the processor is running, add the oil in a slow steam to the mixture until the aioli is thick and creamy. Season with salt and pepper to taste.

For the fitters, cut the corn off the cob, and place in a large mixing bowl. Use the back of the knife to scrape the cobs to extract the corn milk and add to the bowl. Add the egg, milk, grits, baking powder, flour, green onions, salt and pepper and stir until combined. Gently fold in the crab meat, trying not to break up the larger pieces.

Add canola oil to the 10” signature skillet, and heat over medium-low heat until oil is hot. Drop the batter into the skillet, about one tablespoon per fritter. Fry on both sides until light golden brown. Remove from the skillet and drain on a paper towel lined plate. Lightly sprinkle with coarse sea salt and serve with the red pepper aioli.