Lemon Crab Fritters With Red Chile Jelly
By danaheller
Ingredients
- For the Red Chile Jelly:
- 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)
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup water
- 2 tablespoons sambal
- 2 tablespoons rice wine vinegar
- Cooking oil
Details
Servings 5
Preparation
Step 1
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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