Blue Crab Fritter With Tangerine And Thai Peppers Fritter Recipes

Steps:

• If using a deep fryer, heat vegetable oil to 375 degrees F.
• In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

Steps:

• To make creole sauce: whisk together all the sauce ingredients; set aside or chill until ready to use.
• To make the fritters: drain and flake the crabmeat; remove any bits of shell; set aside.
• In a mixing bowl, add the biscuit mix and next 5 ingredients; stir to combine; make a well in the center of of the dry ingredients.
• In another bowl, mix together the milk, egg, lemon juice, and Worcestershire sauce; add this mixture to the dry ingredients; stir just until moistened.
• Add in crabmeat and stir minimally to combine.
• Add oil to the depth of 2 inches in a dutch oven or electric fry pan; heat oil to 375°.
• Drop batter by teaspoonfuls into the hot oil; fry (a few at a time) for 30 seconds or until golden, turning once.
• Serve immediately with creole sauce.

Steps:

• In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
• Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Steps:

• Blue Crab Fritters:
• Combine shredded crab with ¾ cup mayonnaise, tabasco & salt.
• Form into six balls and roll them in panko.
• Fry in 1" deep peanut oil about 350 degrees until golden brown.
• Serve in bowl with sliced avocado, citrus supremes, thai pepper essence and vanilla oil.
• Garnish with coriander and chives.
• Mayonnaise:
• Combine eggs, lemon and mustard in food processor.
• Process until well-mixed and slowly drizzle in oil until emulsified.
• Check continually for texture, salt and pepper to taste.
• Refrigerate.
• Citrus Supremes:
• Peel citrus, removing all pith.
• Carefully slice citrus between sections to liberate sections.
• Reserve.
• Thai Pepper Essence:
• Combine all ingredients and refrigerate for at least one hour.
• Vanilla Oil:.
• Combine the vanilla bean and seeds and grapeseed oil in a glass container and let stand for one hour.