| | Crab Fritters 1/2 green pepper (about 1/3-cup) -- finely chopped
1 garlic clove, minced
3 tablespoons of minced parsley
2 tablespoons of butter
2 tablespoons of olive oil
1/2 cup of flour
1/2 cup of milk
6 ounces frozen crab meat or one 6 ounce can of crab meat
1 teaspoon of sherry
1 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1 egg, beaten with water
1 tablespoon of water
Flour
Dry bread crumbs |
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In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are fried.
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