CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Meats, Eggs, Vegetables, Grains |
Cuban |
Appetizers, Archived, Cuba, Seafood, Update |
20 |
Servings |
INGREDIENTS
3 |
T |
Salted butter |
1/2 |
|
Onion, finely chopped |
1 |
|
Clove garlic, finely chopped |
1/4 |
c |
Dry sherry |
6 |
|
To 7 ounces cooked or |
|
|
canned crabmeat picked |
|
|
over and flaked |
1 |
T |
Finely chopped fresh parsley |
1 |
c |
All-purpose flour |
1 |
t |
Baking powder |
1 |
t |
Salt |
1 |
t |
Freshly ground black pepper |
4 |
|
Eggs, lightly beaten |
|
|
Peanut or vegetable oil for |
|
|
frying |
|
|
Fresh lime juice to taste |
1 |
|
In a large skillet over low |
|
|
heat melt the butter. |
|
|
When it begins to |
INSTRUCTIONS
foam, add the onion and garlic and cook, stirring, 3 to 5 minutes. Add
the sherry, crabmeat, and parsley and cook, stirring, until the onion
is tender, another 5 minutes. 2. In a large bowl, sift the flour
together with the baking powder, salt, and pepper. Pour in the eggs
and mix by hand until the batter is smooth. Add the onion-and-crab
mixture and stir to blend. Refrigerate the batter, covered, at least 2
hours. 3. Preheat the oven to 250 degrees. In a large heavy-bottomed
skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil
to 375 degrees, or until a drop of batter sizzles when it touches the
oil, and fry 1 tablespoon of batter until golden brown. Taste for
seasoning and adjust if necessary in the remaining batter, then drop
the mixture by tablespoonfuls into the hot oil, and fry the fritters
until golden brown on all sides, turning with a slotted spoon. Do not
fry too many at once, or the oil temperature will fall and they will
be soggy rather than crisp. Place the fritters on a paper-towel-lined
platter in the oven until all have been cooked, and serve hot,
sprinkled with lime juice. Makes 20 to 25 fritters Mary Urrutia
Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) FRITURAS DE
CANGREJO Crab Fritters File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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