| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 1 | Yellow bell pepper; Julienned | |
| 2 | c | Jicama; julienned |
| 1 | c | Yellow onion; sliced thin |
| 1 | Jalapeno; finely chopped | |
| 4 | Limes | |
| 1 | Orange | |
| Salt to taste | ||
| 1/2 | lb | Capellini; cooked al Dente |
| 1 | lb | Crab meat; picked over |
| 3 | Scallion; finely chopped | |
| 4 | Eggs; lightly beaten | |
| 3/4 | c | Parmesan cheese; freshly Grated |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| Cayenne to taste | ||
| Oil for deep frying | ||
| 1 | Avocado; sliced | |
| Cilantro |
INSTRUCTIONS
PANACHE CRAB BALLS GARNISH 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 until golden brown. 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. 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. Date: Tue, 25 Jun 1996 12:28:54 -465800 From: Terry Pogue <tpogue@ids2.idsonline.com> Recipe By : Rosalie's Restaurant, San Francisco MC-Recipe Digest V1 #129 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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