Brazilian Crab And Black-eyed Pea Acarajé Recipe

Name: Brazilian Crab And Black-eyed Pea Acarajé Recipe
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Cuisine: Global
Ingredients: 454 grams dried black-eyed peas; 50 servings canola oil, for frying; 227 grams cleaned crabmeat; 28 grams dried shrimp, finely chopped (optional but authentic); 3 teaspoons kosher salt; 3 Tbsps mayonnaise; 2 teaspoons freshly cracked black pepper; 1 red onion, peeled and roughly chopped; 1 Scotch bonnet, stemmed, seeded and minced

This gluten free, dairy free, and pescatarian recipe serves 50. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 34 calories. If you have black-eyed peas, scotch bonnet, freshly cracked pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Ingredients

Servings:

454grams

dried black-eyed peas 50servings

canola oil, for frying 227grams

cleaned crabmeat 28grams

dried shrimp, finely chopped (optional but authentic)3teaspoons

kosher salt 3Tbsps

mayonnaise 2teaspoons

freshly cracked black pepper 1

red onion, peeled and roughly chopped 1

Scotch bonnet, stemmed, seeded and minced

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.