Ingredients : 

Fritters:
1 tablespoon unsalted butter
1 small white onion, finely chopped
1 (11 ounce) can corn, drained, divided
1 (4.5 ounce) can chopped green chiles, drained
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2/3 cup whole milk
2 large eggs
1 (6 ounce) can crab meat, drained
1/4 cup vegetable oil for frying, or as needed
1/4 cup chopped fresh parsley for garnish

Lemon Aioli:
2/3 cup mayonnaise
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1 clove garlic, minced

Direction : 

In a medium 10-in. skillet, heat butter over medium heat until
melted. Cook the onion for 3-5 minutes until soft, tossing
sometimes. Take away from heat. Put 1 tablespoon corn aside to
use for the aioli. Mix the cooked onions in the same skillet with
chiles and the leftover corn. Take the skillet away from heat.

Mix pepper, salt, baking powder, and flour together in a mediumsized
mixing bowl. Combine eggs and milk in a big bowl. Slowly
stir the flour mixture into the milk mixture until smooth. Mix in
crabmeat and the chiles and corn mixture. Put a cover on and
chill for 10 minutes.

In the meantime, to prepare the aioli, in a small mixing bowl, mix
together the saved corn, garlic, zest, lemon juice, and
mayonnaise. Refrigerate until ready to enjoy.

Take the corn crab batter out of the fridge. Add a sufficient
amount of oil to the skillet until reaching approximately 1/4-in.
deep; turn the heat to medium-high heat. Into the hot oil, gently
drop 6-7 mounds of batter by tablespoon. Cook for about 1-2
minutes each side until turning golden brown. Remove the fritters
to paper towels and continue with the rest of the batter. Enjoy
with lemon aioli. Sprinkle chopped parsley over.

Nutrition Information : 

Calories: 133 calories;
Total Fat: 8.6
Sodium: 358
Total Carbohydrate: 10.4
Cholesterol: 35
Protein: 4.3