Deep Fried Crab Balls With Jicama Panache Food

JICAMA MATCHSTICK FRIES

Steps:

• Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don¿t have one, use a candy thermometer ¿ just be careful!)
• Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.
• Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.
• Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately.

DEEP FRIED CRAB BALLS WITH JICAMA PANACHE

Steps:

• Make the panache the day before serving. Mix the pepper, jicama, onions, and chili in a bowl. Squeeze the juice from the limes and orange and pour over the vegetables. Toss with a little salt and allow to marinate overnight, stirring occasionally. To make the crab balls, mix all the ingredients together in a bowl. Toss with your hands, breaking up the pasta slightly and making sure the ingredients are well mixed. Form into 35 balls about the size of a walnut and fry in 350F fat until golden brown. Remove from the pan with a slotted spoon, drain on paper towels, and keep warm in a 150F oven while completing the frying process. To serve, place 4 to 6 crab balls on each plate with some of the panache next to them. Garnish with 2 avocado slices and a few sprigs of cilantro. Note: The crab mixture can be made the day before serving and kept refrigerated, tightly covered with plastic wrap. If the balls are fried in advance, or if there are leftovers, reheat them in a 400F oven for a few minutes to crisp.

DEEP-FRIED CRABMEAT BALLS

Steps:

• Melt the butter, and blend in the flour, then milk.
• Cook until thickened, stir continuously.
• Cut the crabmeat into small pieces, removing fiber.
• Combine crabmeat with the spices, onion, parsley, and Worcestershire to cream sauce.
• Lightly sprinkle the breadcrumbs on bottom of pan.
• Spread the mixture in pan and chill for 1/2 hour.
• When chilled, mold the mixture into small balls and roll in fine bread crumbs.
• Then dip in beaten egg, and re-coat in crumbs.
• Fry in deep fat about 350F, or until lightly browned.
• Drain on paper towels, stick tooth-picks in and serve!