Crab and Asparagus Dijonnaise
INGREDIENTS:
2 lb Crabmeat Corn Oil For Deep-Frying
Salt All-Purpose Flour
1 c Diced green onions Thinly slivered green
1/4 c Dry breadcrumbs -onion(Optional)
1 md Avocado, peeled and cut into 2 Eggs
-1/4-inch pieces 1/2 c Hot chili salsa
2 lb Crabmeat Corn Oil For Deep-Frying
Salt All-Purpose Flour
1 c Diced green onions Thinly slivered green
1/4 c Dry breadcrumbs -onion(Optional)
1 md Avocado, peeled and cut into 2 Eggs
-1/4-inch pieces 1/2 c Hot chili salsa
Line baking sheet with parchment. Combine crab, 1 c green onions and avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet. Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead and frozen. Do not thaw before cooking.)
Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350 degrees. Dust fritters with flour. Carefully ad to oil in batches (do not crowd) and cook until golden brown, about 2 minutes per side for refrigerated fritters and about 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately. From
Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350 degrees. Dust fritters with flour. Carefully ad to oil in batches (do not crowd) and cook until golden brown, about 2 minutes per side for refrigerated fritters and about 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately. From