• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Deep-Fried Crab Balls W/jicama-Pepper

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • ----------------------------------PANACHE----------------------------------
  • 1 Yellow bell pepper;
  • -Julienned
  • 2 c Jicama; julienned
  • 1 c Yellow onion; sliced thin
  • 1 Jalapeno; finely chopped
  • 4 Limes
  • 1 Orange
  • Salt to taste

 Directions

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 c Parmesan cheese; freshly
-Grated
1 ts Salt
1/2 ts 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 alittle 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. 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.

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