Crab and Avocado
Fritters:
Ingredients:
2 Lbs. Crabmeat
Salt
1 C. Green onions, diced
1/4 C. Dry breadcrumbs
1 Avocado, peeled and cut into 1/4-inch pieces
Corn oil for deep-frying
All-Purpose flour
Thinly sliced green onion
2 Eggs
1/2 C. Salsa sauce
Procedure:
Line baking sheet with parchment
Combine crab, 1 cup green onions and avocado in large bowl
Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs
Form the mixture into 1 1/2 inch balls. Place on prepared sheet. Cover
with plastic and refrigerate 3 hours
Preheat oven to lowest setting
Line another baking sheet with paper towels
Pour oil into a large skillet to depth of 3 inches. Heat to 350°F
Dust fritters with flour. Carefully add to oil in batches (do not
crowd) and cook until golden brown, about 2 minutes per side. Drain on
paper towels
Transfer to prepared sheet and keep warm in oven until all are cooked
Garnish with green onion slices and serve immediately
Notes:
Fritters are a preparation consisting of a pieces of cooked or raw
food coated in a batter and fried in deep fat or oil. Other types of
fritter can be made using choux pastry, yeast dough, or waffle batter.
Some believe that fritters were of Saracen origin and were brought back by
the Crusaders. They are served, according to their ingredients, as an hors
d'oeuvre, a main course, or a dessert, almost always hot and dusted with
fine salt or sugar
Serve this recipe with a seafood entrée
Ingredients:
4 oz. Butter
1 Bunch green onion, chopped
1/2 C. Fresh parsley, chopped
1/2 C. Celery, diced
1/2 Lbs. Mushrooms, sliced
3 T. Flour
2 C. Light cream
2 C. Swiss cheese, grated
1/2 C. Sherry
Cayenne pepper
Salt, to taste
1 Lbs. White crab meat
Procedure:
Melt butter in heavy saucepot
Sauté the vegetables until soft
Blend in flour and add cream. Heat until thickened. Add cheese and
heat until it has melted
Add wine, cayenne pepper, and salt. Fold in crab meat
Heat gently for 8 to 10 minutes Serve with french bread or in patty
shells
Notes:
Shrimp can be used in place of the crab
Vermouth can be used in place of the sherry
Ingredients:
1 can Crabmeat, rinsed
4 T. Mayonaise
1 T. Green onion, chopped
1 T. Parsley, chopped
2 slice Pumpernickle bread
2 slice Avocado
2 slice Colby cheese
Procedure:
In a small bowl mix crab, mayonaise, onion and parsley
Spread half the crab mixture evenly on each slice of pumpernickel
bread, top with a slice of avocado and then cheese
Place one sandwich on. In a microwaveable dish muicrowave at 50%
power, 1 1/2 to 3 mins, or until heated through and the cheese melts.
Repeat for 2nd sandwich
Notes:
Serve at lunch or as a snack
Other types of bread can be used in place of the pumpernickle
Crab Stuffed Chicken
Breasts:
Ingredients:
6 Chicken breasts
1/2 C. Onion, chopped
1/2 C. Celery, chopped
3 T. Butter
3 T. White wine
7 1/2 oz. Crabmeat, flaked
1/2 C. Herb stuffing mix
2 T. All-purpose flour
1/2 t. Paprika
1 C. Hollandaise sauce
2 T. White wine
1/2 C. Swiss cheese, grated
Salt
Fresh ground black pepper
Procedure:
Skin and bone chicken breasts; pound to flatten. Sprinkle with a
little salt and pepper
Cook onion and celery in 3 tablespoons butter until tender. Remove
from heat; add 3 tablespoons wine, the crab and stuffing mix, and toss
Divide mixture among breasts. Roll up and secure
Combine flour, paprika. Coat chicken
Place in 11 by 7 by 2 inch baking dish, drizzle with 2 tablespoons
melted butter
Bake uncovered in a preheated 375°F oven for 1 hour. Transfer to
platter
Blend hollandaise sauce, remaining wine and cheese. Stir until cheese
melts. Serve over chicken
Notes:
Chopped shrimp can be used in place of the crab
Can also be served with rice, or potatoes and vegetables
Can be garnished with lemon, fresh herbs, etc.
Ingredients:
1 Lbs. Crabmeat
1/2 C. Mayonnaise
Garlic salt, to taste
2 T. Onion, grated
2 t. Prepared mustard
2 t. Powdered sugar
2/3 C. White wine
Procedure:
Mix together all ingredients except Crabmeat
Heat slowly. Add Crabmeat. Serve warm with crackers
Notes:
Serve with raw vegetables, cold seafood trays, etc.