Deep Fried Crab Balls With Jicama Panache Recipes

DEEP FRIED CRAB BALLS WITH JICAMA PANACHE

DEEP FRIED CRAB BALLS WITH JICAMA PANACHE image

Yield 8 SERVINGS

Number Of Ingredients 25

Ingredients

Measure Ingredient
Panache
1 Yellow bell pepper --
Julienned
2 cups Jicama -- julienned
1 cup Yellow onion -- sliced thin
1 Jalapeno -- finely chopped
4 Limes
1 Orange
Salt to taste
Crab Balls
½ pounds Capellini -- cooked al
Dente
1 pounds Crab meat -- picked over
3 Scallion -- finely chopped
4 Eggs -- lightly beaten
¾ cup Parmesan cheese -- freshly
Grated
1 teaspoon Salt
½ teaspoon Pepper
Cayenne to taste
Oil for deep frying
Garnish
1 Avocado -- sliced
Cilantro

Steps:

Make the panache the day before serving. Mix the pepper, jicama, onions, and chili in a bowl. Squeeze the juice from the limes and orange and pour over the vegetables. Toss with a little salt and allow to marinate overnight, stirring occasionally. To make the crab balls, mix all the ingredients together in a bowl. Toss with your hands, breaking up the pasta slightly and making sure the ingredients are well mixed. Form into 35 balls about the size of a walnut and fry in 350F fat until golden brown. Remove from the pan with a slotted spoon, drain on paper towels, and keep warm in a 150F oven while completing the frying process. To serve, place 4 to 6 crab balls on each plate with some of the panache next to them. Garnish with 2 avocado slices and a few sprigs of cilantro. Note: The crab mixture can be made the day before serving and kept refrigerated, tightly covered with plastic wrap. If the balls are fried in advance, or if there are leftovers, reheat them in a 400F oven for a few minutes to crisp.

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