Frituras de cangrejo (crab fritters)
Yield: 20 Servings
Ingredients:
- 3 tb Salted butter
- 1/2 md Onion finely chopped
- 1 ea Clove garlic finely chopped
- 1/4 c Dry sherry
- 6 ea To 7 ounces cooked or -canned crabmeat picked -over and flaked
- 1 tb Finely chopped fresh parsley
- 1 c All-purpose flour
- 1 ts Baking powder
- 1 ts Salt
- 1 ts Freshly ground black pepper
- 4 lg Eggs
Instructions:
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 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
