Lemon Crab Fritters With Red Chile Jelly

Lemon Crab Fritters With Red Chile Jelly
Lemon Crab Fritters With Red Chile Jelly

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 12

    ounces (1 1/2 8-ounce packages) cream cheese, room temperature

  • 1/4

    cup shallots, minced

  • 1

    clove garlic, minced

  • 1

    tablespoon fresh finely chopped parsley

  • 1 1/2

    teaspoons lemon oil

  • 1/4

    teaspoon cayenne

  • 1

    teaspoon kosher salt

  • 8

    ounces lump crabmeat

  • 2

    cups all-purpose flour

  • 1 1/2

    cups buttermilk

  • 1

    (6-ounce package) panko (Japanese bread crumbs)

  • For the Red Chile Jelly:

  • 3/4

    cup plus 2 tablespoons granulated sugar

  • 1/4

    cup water

  • 2

    tablespoons sambal

  • 2

    tablespoons rice wine vinegar

  • Cooking oil

Directions

In a mixing bowl, mix cream cheese, shallots, garlic, parsley, lemon oil, cayenne and salt until well-combined. Wrap crabmeat in cheesecloth or paper towels and squeeze out liquid; stir crabmeat into cream cheese mixture. Freeze for 10 minutes. Form mixture into 20 1 1/2-inch balls and place on a baking sheet lined with wax or parchment paper. Freeze 1 hour. Place 3 bowls-----put flour in the first bowl, buttermilk in the second and panko in the third. Dredge frozen balls in flour, dip in buttermilk and roll in panko. Refrigerate 2 hours or overnight. Meanwhile, prepare Red Chile Jelly. In a small saucepan over medium heat, cook and stir sugar and water until sugar is completely dissolved. Place in blender with sambal and vinegar and puree, then strain the liquid through a fine-mesh strainer. Cool to room temperature. Heat 2 inches of oil in a heavy pot to 350 degrees. Fry crab balls for about 2 minutes or until golden brown. Drain on paper towels. Serve hot with Red Chile Jelly.

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