Crabmeat and Shrimp Fritters with Creole Tomato Dressing

I am an LSU supporter 365 days of the year except the day they play Bama. The Bama boys lost to a better team today, but we enjoyed some S. Louisiana recipes while watching the game.

My son renamed these little bundles of goodness "Tiger Bait." Be warned:  they are addictive.

Creole Tomato Dressing:

1 small Creole tomato, seeded and chopped

1 clove garlic

2 T. Zatarain's Creole Mustard

3/4 T. Creole Seasoning

Crabmeat and Shrimp Fritters:

1 Cup (1/2 package) Zatarain's Crispy Southern Hush Puppy Mix

1 small onion, finely chopped

2 cloves garlic, finely chopped

2 T. chopped chives

1/2 t. Creole seasoning

1/2 cup water

1/4 pound claw crabmeat

1/4 pound cooked, peeled, small shrimp, coarsely chopped

1/2 cup thawed frozen corn

peanut oil for frying

For the dressing:  place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover.  Refrigerate at least one hour to blend flavors.

For the fritters: Mix hush puppy mix, onion, garlic, chives, and creole seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

Heat oil in deep fryer at 375 degrees. Drop batter by heaping tablespoonfuls a few at a time. Fry 3 - 4 minutes or until golden brown. Drain on paper towels. Serve fritters with dressing.

From Louisiana Cooking Magazine