-----   Deep-fried Crab Balls w/Jicama-Pepper Panache
 
 Recipe By     : Rosalie’s Restaurant, San Francisco
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Crab                             Appetizers
                 Appetizers - Hors d'Oeuvres      All Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
      1/2  pound         capellini -- cooked al dente
    1      pound         crab meat -- picked over
    3                    scallion -- finely chopped
    4                    eggs -- lightly beaten
      3/4  cup           Parmesan cheese -- freshly grated
    1      teaspoon      salt
      1/2  teaspoon      pepper
                         cayenne to taste
                         oil for deep frying
                         Garnish
    1                    avocado -- sliced
                         cilantro 
 
 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 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.
 NOTES : Southwest Tastes 
 submitted by marina
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 194 Calories; 8g Fat (36% calories from fat); 19g Protein; 13g
 Carbohydrate; 147mg 
 Cholesterol; 628mg Sodium
 
 Serving Ideas : hors d'Oeuvres

Plain Text Version of This Recipe for Printing or Saving