This recipe is a spinoff from our cornbread deviled crab recipe but in the form of a meaty crab cake. Use as much blue crab meat as you like! With the addition of Chilau Sauce, it's like a crab cake that already has the hot sauce cooked into the center with that authentic gulf coast flavor!
My take on a classic conch fritter recipe from the Bahamas with a new twist using the batter to fry up some delicious shrimp! Feel free to use the same batter recipe to make traditional fritters with conch, crab meat, lobster, shrimp or whatever deliciousness you want to throw in there!