"These super fast fritters make a great quick dinner or party snack." –Rach
In a deep-fryer or Dutch oven, heat the oil over medium to medium-high until a deep-fry thermometer registers 350°.
Arrange the lettuce, herbs, and onion on a platter or on plates. Pour the chile sauce into a bowl.
In a food processor, pulse the cilantro, scallions, ginger, garlic, chiles, and lime juice into a finely chopped paste; season with salt.
In a large bowl, whisk the flour, cornmeal, Old Bay, baking powder, and about 2 tsp. salt.
In a medium bowl, whisk the milk and eggs.
Add the cilantro paste and eggs to the dry ingredients. Stir in the corn and crab. Working in batches and using a 1-oz. (2-tbsp.) scoop, carefully drop the batter into the oil, about 7 fritters at a time. Cook until the fritters are golden brown and cooked through, about 5 minutes per batch. Transfer to a wire rack or paper towels to drain. Return the oil to 350° between batches.
Pile the fritters on the platter alongside the lettuce, herbs, and onion. Fill the lettuce leaves with the fritters and top with the chile sauce. Serve with the lime wedges for squeezing over the fritters.