Combine flour, baking powder, salt, and black pepper in large bowl. Whisk in buttermilk until fully incorporated to make batter, then fold in corn, bell pepper, scallions, garlic, and stone crab meat.
Heat 3 inches of oil to 350 degrees in a countertop electric fryer or deep pot. If you don’t have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then it’s at a usable temperature. Working in batches, drop fritters into fryer carefully with wok spider or slotted spoon and fry until golden brown, about 45 seconds. Remove fritters and let cool on parchment paper, then sprinkle with salt. To serve, fill a ramekin with remoulade for dipping and arrange fritters on a platter.