TNT: Crab !!

----- Deep-fried Crab Balls w/Jicama-Pepper Panache

Recipe By : Rosalie's Restaurant, San Francisco
Serving Size : 8 Preparation Time :0:00
Categories : Crab Appetizers
Appetizers - Hors d'Oeuvres All Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Panache
1 yellow bell pepper -- julienned
2 cups jicama -- julienned
1 cup yellow onion -- sliced thin
1 jalapeno -- finely chopped
4 limes
1 orange
salt to taste
Crab Balls
1/2 pound capellini -- cooked al dente
1 pound crab meat -- picked over
3 scallion -- finely chopped
4 eggs -- lightly beaten
3/4 cup Parmesan cheese -- freshly grated
1 teaspoon salt
1/2 teaspoon pepper
cayenne to taste
oil for deep frying
Garnish
1 avocado -- sliced
cilantro

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 a
little 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 until golden brown.

Remove from the pan with a slotted spoon, drain on paper towels, and keep
warm in a 150F oven while
completing the frying process.
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 mixture can be made the day before serving and kept
refrigerated, tightly covered with
plastic wrap. If the balls are fried in advance, or if there are leftovers,
reheat them in a 400F oven for a
few minutes to crisp.
NOTES : Southwest Tastes
submitted by marina
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Per serving: 194 Calories; 8g Fat (36% calories from fat); 19g Protein; 13g
Carbohydrate; 147mg
Cholesterol; 628mg Sodium

Serving Ideas : hors d'Oeuvres