Deep-Fried Crab Balls W Jicama-Pepper Panache Recipe
1 yellow bell pepper --
2 cup jicama -- julienned
1 cup yellow onion -- sliced thin
1 jalapeno -- finely chopped
1 salt to taste
1 crab balls
1/2 lb capellini -- cooked al
1 lb crab meat -- picked over
3 scallion -- finely chopped
4 eggs -- lightly beaten
3/4 cup parmesan cheese -- freshly
1 tsp salt
1/2 tsp pepper
1 cayenne to taste
1 oil for deep frying
1 avocado -- sliced
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.
Recipe By : Rosalie's Restaurant, San Francisco
From: Marty Leichtung <martyl@alaska.Nedate: Tue, 02 Jul 1996 23:09:15
to Seafood Recipes
Food Tips of the Week
In planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
Some low carb diet pointers:
* Don't miss meals
Most reduced carbohydrate recipes are, errmm.., low in carbs. Your body needs energy, and carbs are a rapid acting energy source. A low carb diet requires extreme care in managing your intake of energy, as the energy provided by protein and fat is less efficient.
Lycopene rich foods
(includes apricots, red bell peppers & tomato puree)
The phytochemical lycopene is a simple compound used to color foods and part of the carotenid family. This chemical is accountable for the dark red color of a good number of fruit, vegetables and pulses.
Fortunately, unlike numerous healthy agents, this useful phytochemical does not become less effective if heated during cooking, but is noticeably enhanced by being cooked.
Its most interesting nutritional contribution is that it behaves as an antioxidant and appears to help lower the risk of cancer.
Lycopene is the most potent fighter of singlet oxygen, which is correlated with skin aging. It is also thought to prevent the progression of atherosclerosis.
Deep-Fried Crab Balls W Jicama-Pepper Panache Recipe Category
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