Blue Crab Fitter With Avocado Citrus Thai Pepper Essence Recipes

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Steps:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

BLUE CRAB FITTER WITH AVOCADO, CITRUS, & THAI PEPPER ESSENCE

Steps:

• Blue Crab Fritters:
• Combine shredded crab with ¾ cup mayonnaise, tabasco & salt.
• Form into six balls and roll them in panko.
• Fry in 1" deep peanut oil about 350 degrees until golden brown.
• Serve in bowl with sliced avocado, citrus supremes, thai pepper essence and vanilla oil.
• Garnish with coriander and chives.
• Mayonnaise:
• Combine eggs, lemon and mustard in food processor.
• Process until well-mixed and slowly drizzle in oil until emulsified.
• Check continually for texture, salt and pepper to taste.
• Refrigerate.
• Citrus Supremes:
• Peel citrus, removing all pith.
• Carefully slice citrus between sections to liberate sections.
• Reserve.
• Thai Pepper Essence:
• Combine all ingredients and refrigerate for at least one hour.
• Vanilla Oil:.
• Combine the vanilla bean and seeds and grapeseed oil in a glass container and let stand for one hour.

BLUE CRAB FRITTER WITH TANGERINE AND THAI PEPPERS FRITTER

Steps:

• The Fritter: Pick the crab meat of any shells and fold in the shallots, chives, paprika, salt and pepper. To Fry: Preheat the vegetable oil in a wok or small saucepot to 350 degrees over medium high heat. Mix the eggs and milk and whip together. Roll the fritter batter into balls and roll them into egg mixture. Then roll the balls into the breadcrumbs. Repeat the process one more time and place the balls on a plate in the freezer (no more than 1 hour). When ready to fry drop the balls into the hot oil and let them cook for 4 to 6 minutes. Transfer them to a bed of paper towels and keep in a warm place until served. The Sauce: Cut the tangerines in half and carefully scoop out the flesh. Keep the tangerine halves to serve the appetizer. Squeeze the tangerine juice in a bowl and mix with the juice of the lime, the segments of orange and grapefruit, cilantro, fish sauce, Thai pepper, and diced avocado. Place this sauce in the bottom of the tangerine shell and the warm crab fritter on top. Serve with a small spoon.