salt cod and crab fritters

i found this recipe on fine cooking magazine, and just had to try making it for clara.  i substituted the potatoes with cauliflower.  i didn’t adjust the amount since the whole family had them.  (6-8 servings)


8oz. dried cod

1/2 cauliflower bunch cut into 1-inch pieces


3T extra virgin olive oil

1 medium yellow onion, minced

3 medium cloves garlic, minced

3T fresh cilantro finely chopped

1 egg, separated

8oz. jumbo lump crabmeat, drained and picked over

vegetable oil for frying

Rinse the salt cod well under cool running water to remove surface salt.  Put in a large bowl filled with cold water and refrigerate, hanging the water several times. (the recipes calls out for 24 hours, but i did it for a few hours and it was ok)

Boil water in a large pot.  Reduce to low heat and add the salted cod.  simmer for 20 minutes.  Drain well and cool to room temperature.  

Boil water and cook cauliflower for 10-14 minutes, until they are very soft.  Drain, and mash in blender or food processor.  transfer to a bowl and set aside.

Heat olive oil in medium heat and saute onion until golden brown.  Add garlic and cook for another minute.  Add to mashed cauliflower.

Finely shred cooked cod using food processor.  Add to cauliflower.  Add cilantro.  Mix and season with salt to taste.  Add egg yolk and crab.  In a small bowl, whisk the egg white to soft peaks and gently fold it into the cod mixture.

Roll the mixture into 1-inch balls. 


heat oil (1.5 inches deep) in medium-high heat.  fry fritters in batches of 4-5 until golden brown.  Serve warm or at room temperature. 



**Please read Disclaimer before trying this recipe**
originally posted on march 31, 2012

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