xiaoxl/recipe_data huggingface dataset:
Bourbon Fig Compote
Category: appetizers-and-snacks
By James Ryan Schubert

A sweet and tangy compote that is excellently paired with a blue cheese or Brie. Serve with crackers.

Ingredients:
7 ounces dried Mission figs, diced
¼ cup white sugar
¼ cup bourbon whiskey
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 pinch salt

Directions:
Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 73.7
Fat: 0.2 g
Carbohydrates: 15.9 g
Sugars: 13.7 g
Dietary fiber: 2 g
Protein: 0.5 g
Sodium: 3.2 mg
Cherry Cheese Pie I
Category: desserts
By SNOWPOET

Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any flavor of pie filling as a topping! This recipe can be doubled for a 9x13 inch pan.

Ingredients:
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 cups frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling

Directions:
In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 9-inch pie

Calories: 420.9
Fat: 21.1 g
Saturated fat: 11.6 g
Carbohydrates: 55.5 g
Sugars: 26.9 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 30.8 mg
Sodium: 250.8 mg
Shell's Spicy Cole Slaw


Ingredients:
cabbage, green onions, sharp cheddar cheese, mayonnaise, mustard, Worcestershire sauce, salt, garlic powder, pepper, chili powder, parsley, cayenne pepper, fresh lemon juice

Directions:
In a large bowl, Toss the salad ingredients gently to mix.
whisk together the dressing ingredients in a separate bowl.
Add to the salad and fold in until thoroughly mixed, this will take a bit.   Then chill for 30 minutes to an hour before serving.
Spinach and Artichoke Casserole


Ingredients:
frozen chopped spinach, artichoke hearts, heavy cream, salt, ground pepper, parmesan cheese, cream cheese

Directions:
Preheat oven to 350°F  In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
In small bowl, with mixer at medium speed, beat cream cheese(softened, make sure!] until fluffy, occasionally scraping bowl with rubber spatula.  Reduce speed to low, gradually add milk, mixing just until well blended.
Spray 1 1/2-quart casserole or 8" by 8" glass baking dish with Pam or other non-stick spray or line dish with non-stick foil(love that stuff!].  Put spinach/artichoke mixture in bottom of dish.  Pour cream-cheese mixture evenly over spinach mixture.  Sprinkle with remaining Parmesan cheese.  Bake 25 to 30 minutes or until edges bubble and top is golden.
Shrimp and Cheese Dip


Ingredients:
cream cheese, shrimp, lemon rind, sour cream, chutney, curry powder

Directions:
"Chop all ingredients together until smooth."
Penang Pork Satay
Category: world-cuisine
By Chef John

I'm not exactly sure how much pork satay they eat in Penang, but I'm confident that your average pork-loving Malaysian would enjoy this explosive combination of flavors. Use a fairly large chunk of pork, because it doesn't take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with peanut sauce and cucumber salad.

Ingredients:
2 ½ inch piece turmeric root, peeled and sliced thinly across the grain
1 teaspoon ground turmeric, or to taste
1 (2 inch) piece fresh ginger root, sliced
1 large shallot, roughly chopped
8 cloves garlic, peeled, or more to taste
¼ cup light brown sugar
3 tablespoons ancho chili powder
2 teaspoons ground coriander
1 teaspoon chipotle chili powder
½ teaspoon cayenne pepper
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon tamarind paste
½ bunch lightly packed cilantro leaves and stems
1 (2 1/2 pound) pork shoulder roast
1 tablespoon kosher salt
5 large metal skewers

Directions:
Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste. Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade. Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

Prep time: 30 mins
Cook time: 20 mins
Total time: 4 hrs 50 mins
Yields: 2 1/2 pounds pork satay

Calories: 152.9
Fat: 8.8 g
Saturated fat: 3.2 g
Carbohydrates: 8.1 g
Sugars: 3.9 g
Dietary fiber: 1.1 g
Protein: 10.3 g
Cholesterol: 35.6 mg
Sodium: 897.8 mg
Lavender-Earl Grey Tea Cookies
Category: desserts
By originalpoppyseed

A perfect treat to enjoy with your afternoon tea.

Ingredients:
1  Earl Grey tea bag
⅓ cup hot milk
¾ cup white sugar
½ cup softened butter
1  egg
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons dried lavender
1 tablespoon lemon juice
1 tablespoon water
¼ cup white sugar
1 tablespoon dried lavender
1 teaspoon lemon zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Steep Earl Grey tea bag in hot milk in a bowl. Mix sugar and butter together in a large bowl. Mix in egg. Remove tea bag from hot milk; add milky tea mixture to batter. Add flour, baking powder, baking soda, and lavender; mix dough until well combined. Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake in the preheated oven until edges are light brown and set, 10 to 12 minutes. Let cool 10 minutes. While cookies are cooking, stir lemon juice and water together in a small bowl. Add sugar, lavender, and lemon zest and stir until combined. Brush or spoon glaze onto cooled cookies.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 18 cookies

Calories: 139
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 20.7 g
Sugars: 11.4 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 24.3 mg
Sodium: 87 mg
Brownie Pudding Dessert


Ingredients:
walnuts, instant chocolate pudding mix, half-and-half cream

Directions:
Make the brownies according to package directions add in the walnuts to the batter.
Bake in a greased 13 x 9-inch baking pan; cool completely.
In a bowl using an electric mixer at low speed beat the chocolate pudding mix with 1 cup half and half cream until smooth; let rest for 5 minutes, then spread on top of the cooled brownies.
Spread the whipped cream or thawed Cool Whip on top of the pudding, then sprinkle with crushed cookies or grated chocolate.
Chill for 2 hours before serving.
Delicious!
Spaghetti Green Papaya


Ingredients:
olive oil, onion, mushrooms, flat leaf parsley, papaya, Spaghetti Sauce With Meat, parmesan cheese, salt, pepper

Directions:
Heat your pan/skillet., Add oil, onion and mushrooms.  Cook for a moment., Add green papaya.  Cook for a minute or two., Add spaghetti sauce.  Stir it all around and cook for another minute or two., Add parsley if you want.  Stir., Plate., Top with Parmesan.  Salt & Pepper., Enjoy!, If there are other veggies you want to add, go for it.
Anderson Tartar Sauce


Ingredients:
hard-boiled eggs, mayonnaise, onion, lemon juice, garlic powder, onion powder, paprika

Directions:
Mix all ingedients together well., Chill overnight.
Dawn's Easy Red Velvet Sandwich Cookies
Category: desserts
By DAWNV4

As a Southern girl, I love baking from scratch and red velvet cakes are a must for the holidays. I usually make one every Christmas, especially one for my brother-in-law David. This year was so busy, I just didn't have time to make him one, but I am always making cake mix cookies for my girls as a quick snack in the afternoons after school, so I whipped up a batch of these gems for him for Christmas. They are out of this world! You don't just have to make them for holidays they are wonderful anytime, see for your self.

Ingredients:
1 (18.25 ounce) box red velvet cake mix
2  eggs, lightly beaten
½ cup vegetable oil
1 tablespoon bourbon
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 teaspoons evaporated milk
1 teaspoon vanilla
½ cup flaked coconut
4 cups confectioners' sugar
½ cup chopped pecans

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets. Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk. Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

Prep time: 25 mins
Cook time: 8 mins
Total time: 33 mins
Yields: 24 cookies

Calories: 292.3
Fat: 14.3 g
Saturated fat: 5.3 g
Carbohydrates: 39.9 g
Sugars: 21.2 g
Dietary fiber: 0.9 g
Protein: 2.5 g
Cholesterol: 29.1 mg
Sodium: 182.1 mg
Red Ruby Strawberry Sauce


Ingredients:
sugar, cornstarch, fresh strawberries, vanilla extract

Directions:
"In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator."
West Coast Burger


Ingredients:
canola oil, onions, yellow mustard, salt, mayonnaise, ketchup, yellow mustard, garlic powder, paprika, canola oil, salt, fresh ground black pepper, garlic powder, American cheese, butter, roma tomatoes, lettuce leaves

Directions:
Caramelized Onions:
Heat the canola oil in a large skillet over medium heat. Add the onions and cook until soft and lightly caramelized about 15 minutes. Add the mustard and a pinch of salt and cook for another 2 minutes. Remove the onions from the pan to a small bowl and set aside.
Special Sauce:
In a medium bowl combine all the ingredients and whisk until smooth.
Burgers:
Preheat the broiler to low.
Form the ground meat mixture into 6 equal patties. Do not over handle or compress the patties, keep them loose. This will help create a tender burger. Over mixing and compacting will result in a tough heavy burger.
Heat the canola oil a large heavy-bottomed skillet over medium-high heat.
In a small bowl combine the salt, pepper and garlic powder and season the burgers generously with the mixture. Put the patties in the skillet and cook for 4 minutes. Flip and let cook for 1 minute, then top each patty with a piece of cheese. Cook for another 2 minutes until the cheese is melted and the burgers are medium.
While the burgers are cooking, lightly brush the buns with melted butter and put them on a sheet pan. Broil until lightly toasted, about 2 minutes.
To assemble, split the buns and spread each half with about a tablespoon of the special sauce. Put the burgers on the bottom half of each bun, top with caramelized onions, tomato and lettuce. Cover with the top half of the bun and serve.
Zucchini Tots
Category: appetizers-and-snacks
By deliciouslystylish

Crispy, crunchy, veggie-packed, deliciously stylish zucchini tots and cutlets. Because kids eat with their eyes first too!

Ingredients:
cooking spray
1 cup grated zucchini
¼ cup grated carrot
¼ cup seasoned bread crumbs
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1  egg
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon dried oregano

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray. Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel. Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon. Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 tots

Calories: 65.2
Fat: 3.4 g
Saturated fat: 1.9 g
Carbohydrates: 5.2 g
Sugars: 1.4 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 40.4 mg
Sodium: 416.4 mg
Waffles With Fresh Strawberry Syrup - Emeril Lagasse


Ingredients:
all-purpose flour, baking powder, salt, eggs, sugar, unsalted butter, vanilla extract, fresh strawberries, frozen unsweetened strawberries, sugar, orange zest

Directions:
Preheat a waffle iron according to the manufacturer’s instructions.
Into a medium bowl, sift the flour, baking powder, and salt.
In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.
Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer’s instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.] Repeat with the remaining batter.
Serve immediately with Strawberry Syrup spooned over the top of each waffle.
Fresh Strawberry Syrup: In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.].
Easy Egg Salad
Category: salad
By Runner5101

Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!

Ingredients:
8  hard-cooked eggs, chopped
¼ cup plain fat-free yogurt
1 tablespoon parsley flakes
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon salt

Directions:
Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 82.7
Fat: 5.3 g
Saturated fat: 1.6 g
Carbohydrates: 1.3 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 6.8 g
Cholesterol: 212.2 mg
Sodium: 141.4 mg
Fettuccini with Grilled Chicken Breast and Vine Ripened Tomatoes


Ingredients:
fettuccine pasta, olive oil, garlic, mushrooms, red onion, white wine, chicken broth, chicken breast, tomatoes, basil leaves, butter, parmesan cheese, green onion

Directions:
Boil water, then add pasta, as pasta cooks, heat olive oil in a 12 inch saute pan.
Add garlic to pan and saute for about 30 seconds.
Add red onions and mushrooms and saute for 2 minutes.
Add white wine and reduce by half, then add chicken broth and reduce by helf.
Add tomatoes, basil and grilled chicken.
Saute 1 minute, then add butter to sauce.
Mix with cooked pasta.
Top with Parmesan Cheese and garnish with a few green onions and serve.
South Beach Diet's Mocha Ricotta Creme Phase I


Ingredients:
part-skim ricotta cheese, vanilla extract, sugar substitute

Directions:
Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.
3 Seafood Lasagna


Ingredients:
olive oil, garlic cloves, alfredo sauce, medium shrimp, bay scallop, ricotta cheese, egg, black pepper, salt

Directions:
Preheat the oven to 350 degrees.
Bring a large pot of water to a boil; add pasta and cook it for 8 minutes; drain.
Heat the oil in large pan over medium heat and saute garlic and mushrooms until tender.
Add Alfredo sauce, shrimp, scallops and crabmeat and simmer for 8 minutes. Adjust seasoning with salt and pepper.
In a bowl, combine the ricotta cheese, egg, pepper, and salt (to taste].
In a 13 x 9 inch pan, spray with nonstick cooking spray, then lay the noodles across the bottom of the pan, then spread the ricotta mixture, then the Alfredo mixture and top with shredded cheese.
Repeat this process until the ingredients are gone. (I got 3 layers and pan was quite full]. Place baking pan on a sheet pan, to catch any spills.
Bake, uncovered, for 45 minutes.
Cover with foil and bake 10-15 minutes more.
Easma Kufta


Ingredients:
ground beef, onion, dried parsley, ground cumin, egg, tomato sauce, garlic powder, fresh cilantro

Directions:
Mix ground beef, onion, parsley, cumin, egg, and bread crumbs.
Form into small football shapes.
In a large saucepan, combine tomato sauce and garlic; bring to a simmer.
Add"footballs" and let cook 45 minutes, stirring gently occasionally.
Serve over rice pilaf and garnish with cilantro.
No-Fuss Chocolate Mousse


Ingredients:
soft silken tofu, vanilla extract, salt

Directions:
Melt chocolate chips however you like-- I like the microwave; set aside& let cool if necessary.
Whiz up the tofu in the blender along with vanilla and salt, then add melted chocolate and blend until well combined.
Fold in whipped topping by hand.
Divide into serving dishes (or pour into baked& cooled pie shell].
Refrigerate until set- I'm guessing on the setting time of 30 minutes because I've never timed it.
Delicious and Spicy 'who Needs Meat' Vegetarian Taco Casserole


Ingredients:
black beans, red kidney beans, sweetcorn, hot salsa, habanero sauce, cheese, black olives, scallions, diced tomato

Directions:
Preheat oven to 350°F Combine refried beans, black beans, kidney beans, corn, salsa, habanero sauce, chili flakes, and half of grated cheese. Chop up half the jalapenos and stir inches Transfer mixture to microwave proof oven dish and cover with microwavefoil.
Microwave on high for about 8-10 minutes until hot and bubbly.
Put remaining jalapenos on top, sprinkle remaining cheese over dish, sprinkle scallions and olives.
Transfer to preheated oven until cheese is melted.
Sprinkle tomatoes and chopped coriander on top. Wait 5 minutes and serve with nacho chips.
Caramel-Glazed Flan
Category: desserts
By Mogirimi

This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!

Ingredients:
¾ cup white sugar
2  egg yolks
6  egg whites
1 ¾ cups water
1 (14 ounce) can low-fat sweetened condensed milk
½ teaspoon vanilla extract
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown.  Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely. In a medium bowl, beat egg yolks and egg whites.  Stir in water, condensed milk, vanilla and salt until smooth.  Pour into prepared dish.  Line a roasting pan with a damp kitchen towel.  Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in preheated oven 1 hour, until center is just set (still a bit jiggly).  Remove dish to a wire rack to cool for one hour.  Then refrigerate several hours or overnight. To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9-inch round

Calories: 326.6
Fat: 3.7 g
Saturated fat: 2.2 g
Carbohydrates: 59.5 g
Sugars: 59.3 g
Protein: 8.7 g
Cholesterol: 60 mg
Sodium: 113.8 mg
Lemon Pepper Green Beans
Category: side-dish
By Annette

These green beans are easy and delicious. They are a bit tangy, spicy, and crunchy with the almonds. My family's favorite!

Ingredients:
1 pound fresh green beans, rinsed and trimmed
2 tablespoons butter
¼ cup sliced almonds
2 teaspoons lemon pepper

Directions:
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 81.1
Fat: 5.9 g
Saturated fat: 2.6 g
Carbohydrates: 6.3 g
Sugars: 1.3 g
Dietary fiber: 3.1 g
Protein: 2.3 g
Cholesterol: 10.2 mg
Sodium: 185.8 mg
Lettuce, Raisin and Walnut Salad With Creamy Raspberry Dressing


Ingredients:
fresh raspberry, raspberry vinegar, sugar, heavy cream, bibb lettuce, raisins, walnuts, salt, pepper

Directions:
Mash 1/2 cup raspberries through a fine sieve set over a bowl.  Press and extract as much pulp as possible.
Add vinegar and sugar to pulp and stir to dissolve.
Whisk in oil and cream.
Combine lettuce, raisins and nuts in a large bowl.
Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
Divide among plates and sprinkle with remaining raspberries.
Corn and Crab Fritters With Garlic Aioli


Ingredients:
unsalted butter, frozen corn, onion, all-purpose flour, baking powder, kosher salt, fresh ground pepper, crushed red pepper flakes, milk, eggs, fresh lump crabmeat, yukon gold potato, kosher salt, garlic cloves, Dijon mustard, fresh ground pepper, extra virgin olive oil, fresh lemon juice, fresh chives

Directions:
TO MAKE AIOLI:
In a stockpot, place potato and enough cold water to corver; bring to a boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.
In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt and pepper. With machine running, gradually add oil in a slow stream until thick and blended. Add lemon juice and chives; transfer to serving bowl. (YIELD: 1-1/4 cups].
TO MAKE FRITTERS:
Preheat oven to 250ºF. Line 2 baking sheets with a double layer of paper towels.
In a medium skillet over medium heat, melt butter, and add onion and corn; cook, stirring occasionally, until onion softens, 8-10 minutes. Remove from heat; cool.
In a large bowl, combine flour, baking powder, salt, pepper and red pepper.
In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth.
Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.
Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4" deep; heat over medium-high heat.
Carefully drop 6-8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minutes per side.
Transfer fritters to paper towels; keep wamr in oven. Repeat with remaining batter.
Serve with garlic aioli and enjoy!