Deep-Fried Crab Balls W/Jicama-Pepper Panache Recipe - Cooking Index
Deep-Fried Crab Balls W/Jicama-Pepper Panache Recipe - Cooking Index
| Panache | ||
| 1 | Yellow bell pepper julienne | |
| 2 cups | Jicama - julienne | |
| 1 cup | Yellow onion - sliced thin | |
| 1 | Jalapeno - finely chopped | |
| 4 | Limes | |
| 1 | Orange | |
| Salt to taste | ||
| Crab balls | ||
| 1/2 lb | Capellini - cooked al dente | |
| 1 lb | 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 balls on each plate with some of the panache next to them. Garnish with 2 avocado 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.
Recipe By : Rosalie's Restaurant, San Francisco
Source:
La Technique by Jacques Pepin
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