Crab and Chorizo Fritters

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup water

  • 1/2

    cup (1 stick) butter

  • 1 1/4

    teaspoons salt

  • 1

    cup all purpose flour

  • 1

    teaspoon ground cumin

  • 4

    large eggs

  • 1/2

    cup finely chopped dry-cured link chorizo (about 2.2 ounces)

  • 2

    tablespoons sofrito

  • 1/2

    pound lump crabmeat

  • Sofrito

  • 8 1/2

    garlic cloves

  • 1/2

    cup extra-virgin oil

  • 4 1/3

    cups onions, finely chopped

  • 3/4

    tsp dried thyme

  • 3/4

    tsp dried rosemary

  • 1/2

    dried bay leaf

  • 8

    oz pureed fresh tomatoes or canned tomato puree

  • 1/2

    tsp salt

  • Canola oil (for frying)

Directions

Sofrito Put the garlic into a tall jar or beaker, then process to a paste using a hand-held blender. Put a saucepan over medium heat and add the oil. Fry the garlic until browned. Meanwhile, process the onion in the blender. Add to the pan with the garlic. Lower the heat, add the herbs, then fry, stirring frequently, until the onion has browned. Add four-fifths of the tomatoes and cook for 30 minutes. Add the remaining tomato, cook for 30 more minutes, then season with salt and pepper. Fritters Bring 1 cup water, butter, and salt to boil in heavy medium saucepan, stirring until butter melts and salt dissolves. Add flour and cumin. Stir vigorously 3 minutes. Remove from heat. Mix in eggs 1 at a time, blending well after each addition. Stir in chopped chorizo and sofrito. Gently stir in crabmeat. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat over medium heat to 375°F. Working in batches, spoon dough carefully into oil by tablespoonfuls, flattening slightly with back of metal spatula. Fry fritters until cooked through and brown on both sides, turning once, and adding more oil as needed, about 5 minutes total. Transfer fritters to paper towels to drain; serve.

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