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Crab & corn fritters with a stew of tomato, parsley & pickled eggplant


  • Combine the corn, crab meat, beer, seasonings, nutmeg, 1 tbsp chopped chives, onion and chilli in a large bowl. Add the flour, one-third at a time, mixing well after each addition. Then add the egg, mix well and set aside.
  • Heat a little oil in a heavy-bottomed pot and gently cook the tomatoes with seasonings until tender. Then add the eggplant and parsley. Mix well and cook for another 5 mins.
  • When ready, panfry spoonfuls of the crab mixture in a thin layer of hot oil until golden brown. Drain well on kitchen paper towels. 
  • To serve, arrange the fritters on individual plates and top with the stew and a garnish of chives.
  • Arni Sleeman - Melbourne chef


  • 1¼ cups fresh corn kernels
  • 170 gm crab meat
  • ¾ cup flat beer
  • sea salt & freshly ground pepper
  • ¼ tspn ground nutmeg
  • 1 bunch chives
  • 1 tbsp finely chopped onion
  • 1 small red chilli, finely chopped
  • 1½ cups plain flour
  • 1 egg
  • vegetable oil
  • 3 ripe red tomatoes, chopped
  • 2 tbsp pickled eggplant, sliced
  • 1-2 tbsp Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
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