Best Shrimp And Crab Fritters With Chopped Salad And Roasted Red Pepper And Pickle Vinaigrette Recipes

Vietnamese Shrimp and Crab Fritters with Chili-Lime Sauce image

Yield Makes about 20 fritters

Number Of Ingredients 17

2 garlic cloves
8 ounces skinless sea bass or halibut fillets, cut into 1/2-inch pieces
5 tablespoons fresh lime juice
1 egg white
1 tablespoon fish sauce (nam pla)*
1 tablespoon cornstarch
2 teaspoons minced peeled fresh ginger
1 teaspoon chili-garlic sauce*
1 teaspoon sugar
1/2 teaspoon oriental sesame oil
8 ounces crabmeat, drained
8 ounces cooked shrimp, chopped
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red bell pepper
Vegetable oil (for frying)
Butter lettuce leaves
Chili-Lime Sauce

Steps:

With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
*Available at Asian markets and in the Asian foods section of some supermarkets.

Shrimp and Crab Fritters with Chopped Salad and Roasted Red Pepper and Pickle Vinaigrette image

Yield 4 servings

Number Of Ingredients 20

Fritters
Vegetable or other light-colored oil, for frying
2 cups complete pancake mix (the "just add water" type)
1/2 pound small cooked, peeled, and deveined shrimp, chopped
6 ounces lump crab meat, drained and checked for bits of shell
3 scallions, chopped
2 teaspoons hot sauce, such as Tabasco
1 tablespoon Old Bay Seasoning or other seafood seasoning blend, available at the fish counter
Coarse salt
Vinaigrette and Salad
3 tablespoons dill pickle relish
1 whole seeded roasted red pepper, drained (from a jar or from the bulk bins at the appetizer section of the market)
Juice of 1 lemon
2 to 3 tablespoons fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil (EVOO) (eyeball it)
Salt and freshly ground black pepper
2 romaine lettuce hearts, chopped
3 celery ribs from the heart, chopped
1/2 red onion, chopped
1 lemon, cut into wedges, or malt vinegar, to pass at the table (optional)

Steps:

Fill a deep, large skillet with about 1 1/2 inches vegetable or other light-colored oil. Heat the oil over medium heat until a 1-inch cube of bread browns to a deep golden color in a count of 40.
In a large bowl, stir together the pancake mix and 1 1/4 cups of water to combine. Then, add the shrimp and break up the crab into little bits as you drop it in. Add the scallions, hot sauce, and seafood seasoning and stir to combine. Use 2 tablespoons to drop 2-inch fritters into the pan. Cook small batches of fritters, no more than 6 at a time-do not crowd the pan or you will cause the temperature to drop too far, too fast. The fritters should cook for 2 to 3 minutes on each side to a deep golden color. Remove to a plate lined with paper towels to drain, and season with salt while they are hot. The recipe should yield 16 to 20 pieces, 4 or 5 fritters per portion, depending on the uniformity of size.
While the fritters are working, place the relish, roasted red pepper, lemon juice, and parsley in a food processor and turn it on. Stream in the EVOO to form the dressing, then stop the processor and season up the dressing with salt and pepper to taste.
Combine the chopped lettuce with the celery and onions and toss with the vinaigrette. Adjust the seasoning. Arrange the tossed salad on a platter or individual plates. Top the salad with the fritters or serve alongside. Pass the lemon wedges or malt vinegar at the table to squeeze or pour over the fritters, if you wish.