9
Crab Fritters
1
⁄
2
green pepper, finely
6 ounces frozen or canned crab meat
chopped (about
1
⁄
3
cup)
1 teaspoon sherry
1 garlic clove, minced
1 teaspoon paprika
3 tablespoons minced parsley
1
⁄
4
teaspoon cayenne pepper
2 tablespoons butter
1 egg, beaten with 1 teaspoon water
2 tablespoons olive oil
Flour
1
⁄
2
cup flour
Dry bread crumbs
1
⁄
2
cup milk
In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir
in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing
cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for
2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg
and water mixture. Roll in crumbs. Refrigerate until time to serve. Deep fry 3 or 4 at a
time at 375˚, turning once, until desired brownness is reached. Remove from oil and drain
on absorbent paper. Repeat until all are fried.
Makes about 1
1
⁄
2
dozen.
Short-Cut Donuts with Glaze
1 (10-biscuit) package Buttermilk Biscuits
Cut centers out of biscuits with a 1-inch cutter. Deep fry three donuts at a time at 375˚ for
1
1
⁄
2
minutes; turn and fry 1
1
⁄
2
minutes more. Fry donut holes for about 2 minutes; turning
once.
Makes 10 donuts and 10 holes.
Chocolate Glaze
1
⁄
2
cup chocolate chips
2 tablespoons milk
1 tablespoon light corn syrup
Combine chocolate chips, syrup, and milk in a 1
1
⁄
2
or 2 cup glass cup; microwave on high
for 1 to 1
1
⁄
2
minutes; stir until melted. Dip donuts and holes in glaze.
Maple Glaze
1 cup sifted confectioners’ sugar 3 to 4 tablespoons maple syrup
Combine confectioners’ sugar with maple syrup, stirring until smooth. Dip donuts and
holes in glaze; set on rack to drain.
Fruit Glaze
2 tablespoons grape, apricot,
1 to 2 teaspoons milk
or peach jam
1 cup sifted confectioners’ sugar
Put jam in a glass dish and microwave on high for 15 seconds; stir to melt. Stir in
confectioners’ sugar, adding milk and stirring until smooth. Dip donuts and holes in
glaze. Drain on rack.
