BLUE CRAB FRITTER WITH TANGERINE AND THAI PEPPERS FRITTER

BLUE CRAB FRITTER WITH TANGERINE AND THAI PEPPERS FRITTER image

Yield 12 Fritters

Number Of Ingredients 19

The Fritter:
1 lb. of blue crab meat
2 Tbs. chopped shallots
2 Tbs. chopped chives
1 Tbs. paprika
Salt and pepper
1/2 cup bread crumbs
2 eggs beaten
2 Tbs. milk
4 cups vegetable oil
The Sauce:
6 tangerines (halved and juiced with shells reserved)
1 grapefruit (segmented and diced)
1 orange (segmented and diced)
1 lime (juiced)
1 Tbs. chopped cilantro
1 Tbs. fish sauce (optional)
1 red Thai pepper (minced)
1 avocado (diced)

Steps:

The Fritter: Pick the crab meat of any shells and fold in the shallots, chives, paprika, salt and pepper. To Fry: Preheat the vegetable oil in a wok or small saucepot to 350 degrees over medium high heat. Mix the eggs and milk and whip together. Roll the fritter batter into balls and roll them into egg mixture. Then roll the balls into the breadcrumbs. Repeat the process one more time and place the balls on a plate in the freezer (no more than 1 hour). When ready to fry drop the balls into the hot oil and let them cook for 4 to 6 minutes. Transfer them to a bed of paper towels and keep in a warm place until served. The Sauce: Cut the tangerines in half and carefully scoop out the flesh. Keep the tangerine halves to serve the appetizer. Squeeze the tangerine juice in a bowl and mix with the juice of the lime, the segments of orange and grapefruit, cilantro, fish sauce, Thai pepper, and diced avocado. Place this sauce in the bottom of the tangerine shell and the warm crab fritter on top. Serve with a small spoon.