| 1 | Make the panache the day before serving. |
| 2 | Mix the pepper, jicama, onions, and chili in a bowl. |
| 3 | Squeeze the juice from the limes and orange and pour over the vegetables. |
| 4 | Toss with a little salt and allow to marinate overnight, stirring occasionally. |
| 5 | To make the crab balls, mix all the ingredients together in a bowl. |
| 6 | Toss with your hands, breaking up the pasta slightly and making sure the ingredients are well mixed. |
| 7 | Form into 35 balls about the size of a walnut and fry in 350f fat until golden brown. |
| 8 | Remove from the pan with a slotted spoon, drain on paper towels, and keep warm in a 150f oven while completing the frying process. |
| 9 | To serve, place 4 to 6 crab balls on each plate with some of the panache next to them. |
| 10 | Garnish with 2 avocado slices and a few sprigs of cilantro. |
| 11 | Note: the crab mixture can be made the day before serving and kept refrigerated, tightly covered with plastic wrap. |
| 12 | If the balls are fried in advance, or if there are leftovers, reheat them in a 400f oven for a few minutes to crisp |
