{"id":7457,"date":"2013-01-19T00:01:33","date_gmt":"2013-01-19T05:01:33","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=7457"},"modified":"2013-01-15T20:08:26","modified_gmt":"2013-01-16T01:08:26","slug":"crab-fritters-in-tomato-sauce","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2013\/01\/19\/crab-fritters-in-tomato-sauce\/","title":{"rendered":"Crab Fritters in Tomato Sauce"},"content":{"rendered":"<p>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\u00a0Waldy Malouf, Chef\/Co-Owner, Beacon Restaurant, Bar &amp; Bakery, New York City and made available to us by the Idaho\u00ae Potato Commission.<\/p>\n<p><strong>Blue Crab, Idaho\u00ae Potato &amp; Almond Fritter with Spicy Tomato Sauce<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>For crab fritters:<\/strong><\/p>\n<ul>\n<li>1 lb Lump crab-meat (picked clean of shells if any)<\/li>\n<li>1 Egg<\/li>\n<li>4 oz Heavy Cream<\/li>\n<li>2 medium Idaho\u00ae Potatoes (boiled, peeled and mashed)<\/li>\n<li>1 oz Butter (melted)<\/li>\n<li>1 oz Brandy<\/li>\n<li>2 Tbsp Shallots (finely chopped)<\/li>\n<li>1 tsp Salt<\/li>\n<li>1\/2 tsp Grated nutmeg<\/li>\n<li>1\/2 tsp Grated white pepper<\/li>\n<\/ul>\n<p><strong>Coating &amp; Cooking<\/strong><\/p>\n<ul>\n<li>Flour<\/li>\n<li>2 eggs (beaten)<\/li>\n<li>1 cup sliced almonds<\/li>\n<li>1 cup almond flour<\/li>\n<\/ul>\n<p><strong>Spicy Tomato Sauce<\/strong><\/p>\n<ul>\n<li>2 oz Olive oil<\/li>\n<li>4 oz Tomato paste<\/li>\n<li>16 oz whole peeled tomatoes (canned) with juice<\/li>\n<li>1 small Onion (sliced thin)<\/li>\n<li>1 Garlic clove (chopped fine)<\/li>\n<li>2 Shallots (chopped fine)<\/li>\n<li>2 Tbsp Red wine<\/li>\n<li>1\/4 tsp Thyme (dried or 1 tsp fresh)<\/li>\n<li>1 Bay leaf<\/li>\n<li>5 Whole peppercorns<\/li>\n<li>1 Small Jalapeno pepper (chopped fine)<\/li>\n<li>1\/4 lb Butter<\/li>\n<li>Coarse salt and freshly ground pepper to taste<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p><em><strong>For crab fritters:<\/strong><\/em><\/p>\n<ol>\n<li>Combine all ingredients except crab-meat until thoroughly mixed, then fold crab-meat in attempting not to break it up too much.<\/li>\n<\/ol>\n<p><strong>Coating &amp; Cooking<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Set up breading station by putting flour in one pan, beaten eggs in a bowl, and almonds and almond flour together in another pan.<\/li>\n<li>Form fritters into small sausage shapes, roll in flour, then in egg was, and then roll in almond\/almond flour mixture.<\/li>\n<li>Using thumb and first three fingers shape to form a cone shape.<\/li>\n<li>Pan fry in clarified butter or deep fry until golden brown.<\/li>\n<\/ol>\n<p><em><strong>Spicy Tomato Sauce<\/strong><\/em><\/p>\n<ol>\n<li>In a saucepan with olive oil, saut\u00e9 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.<\/li>\n<li>Cook for 30 minutes. Whip in butter. Strain through fine strainer and keep hot. Season to taste with salt &amp; pepper.<\/li>\n<\/ol>\n<p><em>Recipe courtesy of Waldy Malouf, Chef\/Co-Owner, Beacon Restaurant, Bar &amp; Bakery, New York City<\/em><\/p>\n<p>Recipe provided to Wine Trail Traveler by <span style=\"color: #0000ff;\"><a href=\"http:\/\/www.idahopotato.com\"><span style=\"color: #0000ff;\">Idaho\u00ae Potato Commission<\/span><\/a><\/span><\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Crab Fritters in Tomato Sauce\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=7457\"><\/script>","protected":false},"excerpt":{"rendered":"<p>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\u00a0Waldy Malouf, Chef\/Co-Owner, Beacon Restaurant, Bar &amp; Bakery, New York City and made available to us by the Idaho\u00ae Potato Commission. Blue Crab, Idaho\u00ae Potato &amp; Almond Fritter with Spicy [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[2795,2796,583,98],"class_list":["post-7457","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-blue-crab","tag-idaho-potatoes","tag-recipe","tag-wine"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/7457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=7457"}],"version-history":[{"count":2,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/7457\/revisions"}],"predecessor-version":[{"id":7459,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/7457\/revisions\/7459"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=7457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=7457"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=7457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}