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Name: Frituras De Cangrejo (Crab Fritters)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 1/4 c Dry sherry; 6 To 7 ounces cooked or; 1/2 md Onion, finely chopped; 1 Clove garlic, finely chopped; 1 tb Finely chopped fresh parsley; 1 ts Baking Powder; Fresh lime juice to taste; 1 ts Black Pepper freshly ground; Peanut or vegetable oil for; 1 ts Salt; 1 In a large skillet over low; 3 tb Salted butter; 4 lg Eggs, lightly beaten; 1 c All-purpose flour

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INGREDIENTS

1/4 c Dry sherry
6 To 7 ounces cooked or
1/2 md Onion, finely chopped
1 Clove garlic, finely chopped
1 tb Finely chopped fresh parsley
1 ts Baking Powder
Fresh lime juice to taste
1 ts Black Pepper ; freshly ground
Peanut or vegetable oil for
1 ts Salt
1 In a large skillet over low
3 tb Salted butter
4 lg Eggs, lightly beaten
1 c All-purpose flour

Servings

INSTRUCTIONS

foam, add the onion and garlic and cook, stirring, 3 to 5 minutes. Add the sherry, crabmeat, and parsley and cook, stirring, until the onion is tender, another 5 minutes. 2. In a large bowl, sift the flour together with the baking powder, salt, and pepper. Pour in the eggs and mix by hand until the batter is smooth. Add the onion-and-crab mixture and stir to blend. Refrigerate the batter, covered, at least 2 hours. 3. Preheat the oven to 250 degrees. In a large heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a drop of batter sizzles when it touches the oil, and fry 1 tablespoon of batter until golden brown. Taste for seasoning and adjust if necessary in the remaining batter, then drop the mixture by tablespoonfuls into the hot oil, and fry the fritters until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once, or the oil temperature will fall and they will be soggy rather than crisp. Place the fritters on a paper-towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice. Makes 20 to 25 fritters Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) FRITURAS DE CANGREJO Crab Fritters File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Frituras De Cangrejo (Crab Fritters)

1/4 c Dry sherry
6 To 7 ounces cooked or
1/2 md Onion, finely chopped
1 Clove garlic, finely chopped
1 tb Finely chopped fresh parsley
1 ts Baking Powder
 Fresh lime juice to taste
1 ts Black Pepper freshly ground
 Peanut or vegetable oil for
1 ts Salt
1 In a large skillet over low
3 tb Salted butter
4 lg Eggs, lightly beaten
1 c All-purpose flour

foam, add the onion and garlic and cook, stirring, 3 to 5 minutes. Add the  sherry, crabmeat, and parsley and cook, stirring, until the onion is  tender, another 5 minutes. 2. In a large bowl, sift the flour together with  the baking powder, salt, and pepper. Pour in the eggs and mix by hand until  the batter is smooth. Add the onion-and-crab mixture and stir to blend.  Refrigerate the batter, covered, at least 2 hours. 3. Preheat the oven to  250 degrees. In a large heavy-bottomed skillet or deep fryer over  medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a drop  of batter sizzles when it touches the oil, and fry 1 tablespoon of batter  until golden brown. Taste for seasoning and adjust if necessary in the  remaining batter, then drop the mixture by tablespoonfuls into the hot oil,  and fry the fritters until golden brown on all sides, turning with a  slotted spoon. Do not fry too many at once, or the oil temperature will  fall and they will be soggy rather than crisp. Place the fritters on a  paper-towel-lined platter in the oven until all have been cooked, and serve  hot, sprinkled with lime juice. Makes 20 to 25 fritters Mary Urrutia  Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) FRITURAS DE  CANGREJO Crab Fritters    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 20 Servings

Calories: 43
Calories from Fat: 16 (37%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 4.6mg		1 %
Sodium 110.4mg		4 %
Potassium 17.7mg		0 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.1g
Protein 0.7g		1 %
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.

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Calories per serving: 43

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