Try this Deep-Fried Crab Balls W/jicama-Pepper recipe, or contribute your own.

Still searching for what to cook ?

Name: Deep-Fried Crab Balls W/jicama-Pepper
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Salt; 2 c Jicama; julienned; 1 c Yellow onion; sliced thin; 1/2 lb Capellini; cooked al Dente; 1 Avocado; sliced; 1 Jalapeno; finely chopped; Salt to taste; 4 Eggs lightly beaten; 3 Scallion; finely chopped; 3/4 c Parmesan cheese; freshly; 1/2 ts Pepper; 1 Yellow bell pepper;; 1 lb Crab meat; picked over; 4 Limes; Cayenne to taste; Cilantro; Oil for deep frying; 1 Orange

Find the most delicious recipes here

INGREDIENTS

1 ts Salt
CRAB BALLS
GARNISH
2 c Jicama; julienned
1 c Yellow onion; sliced thin
1/2 lb Capellini; cooked al Dente
1 Avocado; sliced
1 Jalapeno; finely chopped
Salt to taste
4 Eggs ; lightly beaten
3 Scallion; finely chopped
3/4 c Parmesan cheese; freshly
1/2 ts Pepper
1 Yellow bell pepper;
1 lb Crab meat; picked over
PANACHE
4 Limes
Cayenne to taste
Cilantro
Oil for deep frying
1 Orange

Servings

INSTRUCTIONS

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 alittle 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. 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. Date: Tue, 25 Jun 1996 12:28:54 -465800 From: Terry Pogue Recipe By : Rosalies Restaurant, San Francisco MC-Recipe Digest V1 #129 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Deep-Fried Crab Balls W/jicama-Pepper

1 ts Salt
 CRAB BALLS
 GARNISH
2 c Jicama; julienned
1 c Yellow onion; sliced thin
1/2 lb Capellini; cooked al Dente
1 Avocado; sliced
1 Jalapeno; finely chopped
 Salt to taste
4 Eggs lightly beaten
3 Scallion; finely chopped
3/4 c Parmesan cheese; freshly
1/2 ts Pepper
1 Yellow bell pepper;
1 lb Crab meat; picked over
 PANACHE
4 Limes
 Cayenne to taste
 Cilantro
 Oil for deep frying
1 Orange

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 alittle 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. 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.    Date: Tue, 25 Jun 1996 12:28:54 -465800    From: Terry Pogue <tpogue@ids2.idsonline.com>    Recipe By     : Rosalies Restaurant, San Francisco    MC-Recipe Digest V1 #129    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (374g)
Recipe Makes: 8 Servings

Calories: 346
Calories from Fat: 237 (68%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 11.9g
Cholesterol 528.8mg		163 %
Sodium 197.4mg		7 %
Potassium 362mg		10 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 11.9g
Protein 16.9g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 346

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!