Citrus Crab Beignets
Source: CHEF
Ingredients
6 oz. flour
5 oz. potato starch
2 tsp. baking powder
1 tsp. salt
1 tbsp. and 1 tsp. oil
10 oz. water
3 oz. onion, finely chopped
2 tbsp. olive oil
2 oz. red pepper, cut brunoise
1 oz. finely grated orange zest
2 eggs
3 oz. and 2 tsp. heavy cream
12 oz. crab meat
1 oz. chives, finely chopped
12 oz. bread crumbs
Directions
Sift together the flour, potato starch, baking powder and salt. Whisk in the 1 tbsp. and 1 tsp. oil and then the water. Strain through a sieve. Let rest for 30 minutes in the refrigerator. Sweat the onion, red pepper, and orange zest in olive oil until soft. Cool. Beat the eggs and cream and add the onion mixture. Add crab, chives, and breadcrumbs and season to taste. Form into ½ oz. balls. Deep fry in 400 degree Fahrenheit deep fryer until golden brown. Serve with Orange Ginger Chutney to garnish and a thin, round slice of orange.
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Appetizer Citrus Crab Beignets
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