Deep-Fried Crab Balls W/jicama-Pepper
| Yield: | 8 Servings |
| Categories: | Appetizers |
| PANACHE | ||
| 1 | Yellow bell pepper; Julienned | |
| 2 | c | Jicama; julienned |
| 1 | c | Yellow onion; sliced thin |
| 1 | Jalapeno; finely chopped | |
| 4 | Limes | |
| 1 | Orange | |
| Salt to taste | ||
| CRAB BALLS | ||
| 1/2 | lb | Capellini; cooked al Dente |
| 1 | lb | Crab meat; picked over |
| 3 | Scallion; finely chopped | |
| 4 | Eggs; lightly beaten | |
| 3/4 | c | Parmesan cheese; freshly Grated |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| Cayenne to taste | ||
| Oil for deep frying | ||
| GARNISH | ||
| 1 | Avocado; sliced | |
| Cilantro |
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