8
Crab Fritters
½ green pepper, finely chopped (about ⅓ cup)
1 garlic clove, minced
3 tablespoons minced parsley
2 tablespoons butter
2 tablespoons olive oil
½ cup flour
½ cup milk
6 ounces frozen or canned crab meat
1 teaspoon sherry
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 egg, beaten with 1 teaspoon water
Flour
Dry bread crumbs
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°F, turning once, until desired brownness is reached. Remove from oil and drain on paper
towels. Repeat until all are fried.
Makes about 18
Crispy Cheese Ball Bites
2 cups shredded Cheddar cheese (½-pound)
½ cup crumbled blue cheese (2-ounces)
1 (3-ounce) package cream cheese
2 tablespoons milk
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 tablespoon chopped pimiento
1 tablespoon chopped chives
½ cup ground or finely chopped nuts
2 tablespoons cold water
2 (11-ounce) packages refrigerated
breadsticks or cornbread twists
Bring cheese to room temperature. Beat or process cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir in the
pimiento and chives. Form into 40 small balls. Roll in nuts, cover, and chill. Open refrigerated breadsticks and unroll. Cut dough in
half horizontally to make 4 sections, then cut each section into 5 pieces, each made up of 4 short strips. On a lightly floured surface,
use fingers to press and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in center of half, cover with
other half, then pull and pinch edges to seal. You will make 20 squares from each package. Cover and chill until ready to fry. Deep fry
at 375°F for 2 to 3 minutes, turning to brown all sides. Remove from oil and drain on paper towels.
Makes 40
Quesadilla Crispers
¼ pound fresh sausage (chorizo, Italian, etc.)
1 cup refried beans
¼ cup finely chopped onion
¼ cup chopped canned green chilies, drained
¼ pound jalapeño jack cheese, shredded (1-cup)
8 (7-inch) flour tortillas
1 tablespoon flour
2 tablespoons cold water
Cook sausage in a skillet until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese in a separate bowl
Makes about 1½ cups
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in half
and press to seal; keep covered as you work. Continue until all are made.
Makes 32
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time at 375°F for 2 minutes. Drain on paper towels.
Jalapeño Kickers
12 fresh jalapeño peppers
Cream Cheese
½ cup flour
1 egg
½ cup milk
2 tablespoons bread crumbs
¼ teaspoon onion salt
⅛ teaspoon garlic salt
¼ teaspoon vegetable oil
¼ cup flour
1 teaspoon sugar
CAUTION!
Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove after 2
minutes; drain well.
Fill each pepper half with cream cheese until slightly rounded. Place ½ cup flour in separate bowl, set aside. In a second bowl, beat egg
with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt, and oil. Stir in flour and sugar until mixed
thoroughly. Roll each pepper in flour, dip in egg mixture, and then cover with breading. For a heavier breading, dip in egg mixture again
and cover with breading a second time. Gently set aside until ready to deep fry.
Deep fry at 375°F approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling appears
through the coating.) Place fried peppers on paper towels. Serve warm. If desired, serve with salsa.
Makes 24
