Recipe- Blue Crab, Potato & Almond Fritter with Spicy Tomato Sauce
Ingredients:
- 1 lb Lump crab-meat (picked clean of shells if any)
- 1 Egg
- 4 oz Heavy Cream
- 2 medium Idaho Potatoes (boiled, peeled and mashed)
- 1 oz Butter (melted)
- 1 oz Brandy
- 2 Tbsp Shallots (finely chopped)
- 1 tsp Salt
- 1/2 tsp Grated nutmeg
- 1/2 tsp Grated white pepper
- Flour
- 2 eggs (beaten)
- 1 cup sliced almonds
- 1 cup almond flour
- 2 oz Olive oil
- 4 oz Tomato paste
- 16 oz whole peeled tomatoes (canned) with juice
- 1 small Onion (sliced thin)
- 1 Garlic clove (chopped fine)
- 2 Shallots (chopped fine)
- 2 Tbsp Red wine
- 1/4 tsp Thyme (dried or 1 tsp fresh)
- 1 Bay leaf
- 5 Whole peppercorns
- 1 Small Jalapeno pepper (chopped fine)
- 1/4 lb Butter
- Coarse salt and freshly ground pepper to taste
For crab fritters:
Coating & Cooking
Spicy Tomato Sauce
Directions:
For crab fritters:
- Combine all ingredients except crab-meat until thoroughly mixed, then fold crab-meat in attempting not to break it up too much.
Coating & Cooking
- Set up breading station by putting flour in one pan, beaten eggs in a bowl, and almonds and almond flour together in another pan.
- Form fritters into small sausage shapes, roll in flour, then in egg was, and then roll in almond/almond flour mixture.
- Using thumb and first three fingers shape to form a cone shape.
- Pan fry in clarified butter or deep fry until golden brown.
Spicy Tomato Sauce
- In a saucepan with olive oil, sauté onions until translucent. Add shallots, garlic, and pepper and cook 2 minutes. Add red wine and let reduce by 1/2. Add whole tomatoes, paste, thyme, bay leaf and peppercorns.
- Cook for 30 minutes. Whip in butter. Strain through fine strainer and keep hot. Season to taste with salt & pepper.
Source: idahopotato
