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Email to Master Chef Don F. Easley Jr.      

    Crab Fritters

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Servings: 18Yield: 1 1/2 dozenCategories: Appetizers/ Snacks, Deep Fryer, Fish/ Seafood

    List of Ingredients

    1/2 green pepper (about 1/3-cup), finely chopped
    1 garlic clove, minced
    3 tablespoons minced parsley
    2 tablespoons butter
    2 tablespoons olive oil
    1/2 cup flour
    1/2 cup milk
    6 ounces frozen crab meat
    1 6-ounce can crab meat
    1 teaspoon sherry
    1 teaspoon paprika
    1/4 teaspoon cayenne pepper
    1 egg, beaten with water
    1 tablespoon water
    Dry bread crumbs


    In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender.

    Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage.

    Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop.

    Roll in flour, then dip in egg and water mixture.

    Roll in crumbs.

    Refrigerate until time to serve.

    Deep fry 3 or 4 at a time, turning once, until desired browness is reached.

    Remove from oil and drain on absorbent paper. Repeat until all are fried.




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