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Recipe Name: Deep-fried Crab Balls W/jicama-pepper Panache Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

1 Yellow bell pepper
2 Cup(s) Jicama, julienned
1 Cup(s) Yellow onion, sliced thin
1 Jalapeno, finely chopped
4 Limes
1 Orange
Salt to taste
Crab Balls
1/2 Pound(s) Capellini, cooked al Dente
1 Pound(s) Crab meat, picked over
3 Scallion, finely chopped
4 Eggs, lightly beaten
3/4 Cup(s) Parmesan cheese, freshly
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
Cayenne to taste
Oil for deep frying
1 Avocado, sliced
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
andpour over the vegetables. Toss with a little salt and allow to
marinateovernight, stirring occasionally. To make the crab balls, mix
all theingredients together in a bowl. Toss with your hands, breaking
up thepasta slightly and making sure the ingredients are well mixed.
Form into35 balls about the size of a walnut and fry in 350F fat until
goldenbrown. Remove from the pan with a slotted spoon, drain on paper
towels,and keep warm in a 150F oven while completing the frying
process. Toserve, place 4 to 6 crab alls on each plate with some of the
panachenext to them. Garnish with 2 avacado slices and a few sprigs
ofcilantro. Note: The crab mixture can be made the day before serving
andkept refrigerated, tightly covered with plastic wrap. If the balls
arefried in advance, or if there are leftovers, reheat them in a 400F
ovenfor a few minutes to crisp. Serving Ideas : hors d'OeuvresNOTES :
Southwest Tastes

Nutrition (calculated from recipe ingredients)
Calories: 253
Calories From Fat: 138
Total Fat: 15.8g
Cholesterol: 120mg
Sodium: 837.5mg
Potassium: 360.2mg
Carbohydrates: 13.3g
Fiber: 4.6g
Sugar: 2.7g
Protein: 16.3g

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