Crab and Chorizo Fritters

Name: Crab and Chorizo Fritters
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 118 milliliters (1 stick) butter; 40 servings Canola oil (for frying); 62 grams 1/2 cup finely chopped dry-cured link chorizo (about; 4 larges eggs; 1 teaspoon ground cumin; 227 grams lump crabmeat; 1 teaspoons salt; 237 milliliters water

Crab and Chorizo Fritters might be just the side dish you are searching for. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 62 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 40. Head to the store and pick up ground cumin, butter, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring 1 cup water, butter, and salt to boil in heavy medium saucepan, stirring until butter melts and salt dissolves.

Ingredients you will need

Butter

Water

Salt

Equipment you will use

Sauce Pan

Add flour and cumin. Stir vigorously 3 minutes.

Ingredients you will need

Cumin

All Purpose Flour

Remove from heat.

Mix in eggs 1 at a time, blending well after each addition. Stir in chopped chorizo and sofrito. Gently stir in crabmeat.

Ingredients you will need

Crabmeat

Chorizo

Egg

Pour enough oil into heavy large saucepan to reach depth of 3 inches.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Heat over medium heat to 375°F. Working in batches, spoon dough carefully into oil by tablespoonfuls, flattening slightly with back of metal spatula. Fry fritters until cooked through and brown on both sides, turning once, and adding more oil as needed, about 5 minutes total.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Spatula

Transfer fritters to paper towels to drain; serve.

Equipment you will use

Paper Towels

*A Caribbean cooking base usually made of tomato paste, onions, peppers, and spices; it's available at Cuban markets and at goya.com.

Ingredients you will need

Tomato Paste

Peppers

Onion

Spices

Base

Bon Appétit

Equipment

Sauce Pan

Spatula

Paper Towels

Ingredients

Servings:

237milliliters

all purpose flour 118milliliters

(1 stick) butter 40servings

Canola oil (for frying)62grams

1/2 cup finely chopped dry-cured link chorizo (about 4larges

eggs 1teaspoon

ground cumin 227grams

lump crabmeat 1teaspoons

salt 237milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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 Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.