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Crab Fritters in Tomato Sauce

This recipe has three sections that include preparing the crab fritters, coating and cooking the fritters, and preparing the tomato sauce. The recipe was created by Waldy Malouf, Chef/Co-Owner, Beacon Restaurant, Bar & Bakery, New York City and made available to us by the Idaho® Potato Commission.

Blue Crab, Idaho® Potato & Almond Fritter with Spicy Tomato Sauce

Ingredients

For crab fritters:

  • 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

Coating & Cooking

  • Flour
  • 2 eggs (beaten)
  • 1 cup sliced almonds
  • 1 cup almond flour

Spicy Tomato Sauce

  • 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

Directions

For crab fritters:

  1. Combine all ingredients except crab-meat until thoroughly mixed, then fold crab-meat in attempting not to break it up too much.

Coating & Cooking

 

  1. Set up breading station by putting flour in one pan, beaten eggs in a bowl, and almonds and almond flour together in another pan.
  2. Form fritters into small sausage shapes, roll in flour, then in egg was, and then roll in almond/almond flour mixture.
  3. Using thumb and first three fingers shape to form a cone shape.
  4. Pan fry in clarified butter or deep fry until golden brown.

Spicy Tomato Sauce

  1. 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.
  2. Cook for 30 minutes. Whip in butter. Strain through fine strainer and keep hot. Season to taste with salt & pepper.

Recipe courtesy of Waldy Malouf, Chef/Co-Owner, Beacon Restaurant, Bar & Bakery, New York City

Recipe provided to Wine Trail Traveler by Idaho® Potato Commission

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