Deep Fried Crab Balls With Jicama Pepper Panache Recipe
Servings: 8
Ingredients
- 1 x Yellow bell pepper, Julienned
- 2 c. Jicama, julienned
- 1 c. Yellow onion, sliced thin
- 1 x Jalapeno, finely minced
- 4 x Limes
- 1 x Orange Salt to taste
- 1/2 lb Capellini, cooked al Dente
- 1 lb Crab meat, picked over
- 3 x Scallion, finely minced
- 4 x Large eggs, lightly beaten
- 3/4 c. Parmesan cheese, freshly Grated
- 1 tsp Salt
- 1/2 tsp Pepper Cayenne to taste Oil for deep frying
- 1 x Avocado, sliced Cilantro
Directions
- 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 till golden. 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 mix can be made the day before serving and kept refrigerated, tightly covered with plastic wrap. If the balls are fried in advance, or possibly if there are leftovers, reheat them in a 400F oven for a few min to crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 76 | 27% |
| Total Fat 8.53g | 11% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 949mg | 40% |
| Potassium 427mg | 12% |
| Total Carbs 31.03g | 8% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.11g | 2% |
| Protein 21.86g | 35% |
