A special little recipe for seafood lovers is in the latest (April / May 2026) edition of Fishing SA magazine, with these tasty crab and corn fritters, a nice finger food idea to prepare for gatherings.

If you are lucky enough to catch some sweet Blue Swimmer Crabs, they can be steamed in a lidded pan with a small amount of sea water for a few minutes until the shells turn red, then allow to cool and pick the meat from them.

Once the crab meat has cooled, follow the recipe for a crispy, tasty treat.

If catching your own crabs isn’t an option, you can always buy some crab meat along with the other ingredients and try the recipe that way. Using rice flour makes the batter light and crispy, similar to Thai style fritters.

Serve the fritters with a couple of different dipping sauces such as sweet chilli sauce and a mayonnaise with finely cut fresh dill mixed through and you have an impressive snack or party starter.

Ingredients: (makes around 25 small fritters)

400 gram can of sweet corn

½ cup crab meat (approximately 4 blue swimmer crabs)

2 eggs

2 teaspoons fish sauce

1/2 cup rice flour (more if needed)

Vegetable oil for frying

Heat oil in a deep fryer or a pan that you can put around 5 centimetres of oil in.

In a bowl mix together the corn, crab meat and fish sauce, add the beaten eggs and stir in the rice flour. The mixture should be a little wet but thicker than batter. If it’s too wet add a little more flour until you can use a teaspoon to make dumpling size fritters of the mixture.

Once the oil is hot, drop a few spoonful’s of the fritter mix into the pan and turn the fritters occasionally until golden on all sides. Remove from the pan and drain on paper towel. Continue until all the mixture has been used.

Serve the fritters with a dill mayonnaise and a sweet chilli dipping sauce.

For all the best fishing tips and stories in South Australia, make sure to grab a copy of Fishing SA magazine at all the usual magazine outlets, fishing and tackle supply stores. You can also subscribe online so that you don’t miss an issue or a recipe!

Enjoy

Glenys