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Рецепт Deep Fried Crab Balls With Jicama Pepper Panache
by Global Cookbook

Deep Fried Crab Balls With Jicama Pepper Panache
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Ингредиенты

  • 1 x Yellow bell pepper, Julienned
  • 2 c. Jicama, julienned
  • 1 c. Yellow onion, sliced thin
  • 1 x Jalapeno, finely minced
  • 4 x Limes
  • 1 x Orange Salt to taste
  • 1/2 lb Capellini, cooked al Dente
  • 1 lb Crab meat, picked over
  • 3 x Scallion, finely minced
  • 4 x Large eggs, lightly beaten
  • 3/4 c. Parmesan cheese, freshly Grated
  • 1 tsp Salt
  • 1/2 tsp Pepper Cayenne to taste Oil for deep frying
  • 1 x Avocado, sliced Cilantro

Инструкции

  1. 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 alittle 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 till golden. To serve, place 4 to 6 crab alls on each plate with some of the panache next to them. Garnish with 2 avacado slices and a few sprigs of cilantro.
  2. Note:The crab mix can be made the day before serving and kept refrigerated, tightly covered with plastic wrap. If the balls are fried in advance, or possibly if there are leftovers, reheat them in a 400F oven for a few min to crisp.