Cheering the Preakness with crab fritters…
with a twist…
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great ideas for great snack menus.
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Crab-Stuffed Jalapeño Fritters
4 ounces crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup Mexican beer
Corn oil (for deep frying)
All purpose flour
1 tablespoon mayonnaise
1/2 cup mild salsa, drained
1/2 avocado, peeled, diced
Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies. Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill ). Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.
Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.
A simple go-with.
1 1/2 teaspoons fine-grained sea salt
2 teaspoons lime zest, chopped
12 (6-inch) corn tortillas, each cut into 6 wedges
Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry tortilla wedges in small batches in hot oil about 30 seconds or until golden. Drain on paper towels; sprinkle with lime salt.
Note: Homemade lime salt tastes fresher than packaged lime salt.
An asian spin…
Crab Fritters with Spicy Lime Sauce
6 tablespoons fish sauce ( nam pla )
1/4 cup pure maple syrup
3 jalapeño chillies, seeded, chopped
2 garlic cloves, chopped
8 ounces fresh crabmeat, drained
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon peel
1 1/2 cups panko
2 firm but ripe avocados, halved, pitted, peeled, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours. Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve. Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels. Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.
Simple and savory!
Parmesan-Coated Potato Wedges
2 (8-ounce) sweet potatoes, each cut lengthwise into 8 wedges
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko, finely crushed
1/3 cup all-purpose flour
3 large egg whites
1 tablespoon water
3/4 teaspoon kosher salt
Preheat oven to 425°F. Combine flour and salt in a shallow dish. Combine egg whites and water in a shallow dish, stirring with a whisk. Combine cheese and panko in another shallow dish. Dredge potato wedges in flour mixture. Dip in egg white mixture; dredge in cheese mixture. Divide potato wedges between 2 baking sheets lined with parchment paper. Bake at 425° for 30 minutes or until golden, rotating pans after 20 minutes.
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