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Cuban Crab Fritters




Source of Recipe


RC


List of Ingredients




3 Tblsp. butter
1/2 onion, finely chopped
1 - 3 cloves garlic, finely chopped
6 - 8 oz. canned crab meat, picked over
1/4 cup dry sherry
1 Tblsp. finely chopped parsley
1 cup all-purpose flour
1 tsp. baking powder
Salt and freshly ground pepper to taste
4 eggs, beaten
Peanut or vegetable oil for frying
Lime wedges for garnish


Recipe



Heat the butter in a skillet over moderate heat and sauté the onion and garlic until tender but not brown, about 5 minutes. Add the crab meat, sherry, and parsley and cook for 2 minutes. Sift together the flour, baking powder, salt, and pepper and add the eggs, stirring to make a smooth batter. Add the crab meat mixture and stir to combine. Heat about 3 inches of oil in a large deep pot over high heat to 375° F. or until a drop of batter begins to bubble immediately when dropped in. Working in small batches, drop the batter by tablespoonfuls into the oil and fry, turning with a slotted spoon, until golden brown on all sides. Transfer to a wire rack set over paper towels to drain. Serve garnished with lime wedges. Serves 4 to 6.