Crab and Corn Fritters

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Ingredients:

1/2 lb. crabmeat

3 ears sweet corn

1 small onion, chopped fine

1 box (8 1/2 oz.) Jiffy Corn Muffin Mix

1 cup flour

2 eggs

1/2 cup milk

1/3 cup beer

Old Bay Seasoning

Tabasco

Salt and Pepper

Oil

Boil corn with Old Bay and Tabasco. Cool. Slice kernels off cobs. Mix with crabmeat and onion. Season to taste.
Mix Muffin mix, flour, eggs, milk and beer. Adjust batter thickness with beer if needed. Batter should be thinner than pancake batter. Add corn and crabmeat. Mix well. Let batter rest 15 minutes.

Fry tablespoon sized portions in 1/4" hot oil. Turn when underside is browned. Drain on paper towels. Season immediately after removing from oil.