Mile Amason


  • 16 oz can whole kernel corn, drained, or two large ears fresh corn, kernels cut and cob scraped
  • 1 pound claw crab meat
  • 1 medium onion, finely chopped
  • two green onions, chopped with tops
  • ½ stalk celery, finely chopped
  • 2 to 3 sprigs fresh parsely, chopped
  • 1-1/2 tsp Black pepper
  • ½ tsp cayenne pepper
  • 3 tablespoons vegetable oil
  • 2 eggs, beaten
  • ½ cup half-and-half or whipping cream
  • ¼ cup white wine
  • 1-1/2 cups self-rising flour

Put crab meat, chopped vegetables, spices, and liquid ingredients into a large bowl and stir to mix well and coat everything with milk and eggs mixture. Stir in flour just before cooking.

Drop spoonfuls of batter onto a nonstick frying pan or lightly greased skillet or griddle and cook 3-4 minutes until bubbles rise to the top of the batter and bottom is brown. Turn them over to finish cooking. Serve hot or cold.