Frituras de cangrejo (crab fritters) Recipe

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Frituras de cangrejo (crab fritters)

Artist:	_	Yield:	20
Categories:	Appetizers, Latin, North American, Seafood, South American	Rating:	0
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Ingredients:

3	tbsp	Salted butter
1/2	med	Onion, finely chopped
		1 ea Clove garlic, finely chopped
1/4	cup	Dry sherry
		6 ea To 7 ounces cooked or
		-canned crabmeat, picked
		-over and flaked
1	tbsp	Finely chopped fresh parsley
1	cup	All-purpose flour
1	tsp	Baking powder
1	tsp	Salt
1	tsp	Freshly ground black pepper
4	large	Eggs, lightly beaten
		Peanut or vegetable oil for
		-frying
		Fresh lime juice to taste
		1 ea In a large skillet over low
		-heat, melt the butter.
		-When it begins to

Procedures:

1	Foam, add the onion and garlic and cook, stirring, 3 to 5 minutes.
2	Add the sherry, crabmeat, and parsley and cook, stirring, until the onion is tender, another 5 minutes.
3	In a large bowl, sift the flour together with the baking powder, salt, and pepper.
4	Pour in the eggs and mix by hand until the batter is smooth.
5	Add the onion-and-crab mixture and stir to blend.
6	Refrigerate the batter, covered, at least 2 hours.
7	Preheat the oven to 250 degrees.
8	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.
9	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.
10	Do not fry too many at once, or the oil temperature will fall and they will be soggy rather than crisp.
11	Place the fritters on a paper-towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice.
12	Makes 20 to 25 fritters mary urrutia randelman "memories of a cuban kitchen" (macmillan, 1992) frituras de cangrejo crab fritter