Deep Fried Crabmeat Fritters With Vegetables Recipes

Steps:

• To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
• Heat oil to 375 degrees F in a deep-fryer.
• Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
• Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping 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:

• 1. Soak dried mushrooms. 2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked mushrooms. Crush garlic. 3. Mince ginger root then combine with soy sauce, sherry and sesame oil. 4. Beat eggs. Blend in flour and beat vigorously to a smooth batter. Pick over and mince crabmeat then add to batter along with garlic salt and pepper. Blend in well. 5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deep-fry until golden. Drain on paper toweling. Keep warm. 6. Heat remaining oil. Add salt, then crushed garlic stir-fry to brown lightly. Add shredded vegetables and stir-fry 2 to 3 minutes.7. Add ginger-soy mixture stir-fry 1 minute more. Then add stock and heat quickly. Cook, covered, 2 to 3 minutes over medium heat. 8. Meanwhile blend cornstarch, sugar, water and remaining soy sauce to a paste. Then stir in to thicken. Pour vegetable mixture over crabmeat. Garnish with sprigs of Chinese parsley and serve. VARIATION: * For the parsley garnish, substitute 1/4 cup mixed nuts, crushed. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.