Salt Cod and Crab Fritters – Day 10 of the 12 Days of Canapés – 2012

Salt cod and crab fritters

Here is a recipe that I have been meaning to try for at least a couple of years, earmarked in a wonderful cookbook by Michel Roux Jr. called Matching Food & Wine. Since I had picked up some salt cod for another one of this year’s canapé recipes (which can be found here), I decided to give these salt cod and crab fritters a go.

I am so glad I finally made these as they are a great combination of flavours with the salt cod and the crab and a cinch to pull together. These are best made for a small group and should be served right away, while they are still piping hot. Since the salt cod will need to be soaked for 24 hours to remove some of the saltiness you will need to plan ahead. The dipping sauce, spiked with red chilli slices, couldn’t be easier yet is truly the perfect sweet/spicy foil to the richness and saltiness of these fritters.

Salt cod and chilli have strong flavours and so Chef Michel Roux Jr. suggests serving a non-vintage Champagne, Cava or Chablis. A very good idea, I think.


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One Response to Salt Cod and Crab Fritters – Day 10 of the 12 Days of Canapés – 2012

  1. Hana says:

    Happy new year, Julie! Thank you so much for sharing this recipe! I knew once I saw it on your IG feed, it would be on to-make list for 2013. 😉

    Thanks for the inspiring photos and food – keep up the beautiful work! xoxo, Hana 🙂

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