Crab Fritters with Spicy Lime Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1/4 cup pure maple syrup
- 1/2 cup fresh lime juice
- 1/2 teaspoon grated lemon peel
- 2 tablespoons chopped fresh chives
- 2 garlic cloves, chopped
- 2 oranges
- Carbohydrate 51 g(17%)
- Cholesterol 40 mg(13%)
- Fat 19 g(30%)
- Fiber 8 g(33%)
- Protein 14 g(29%)
- Saturated Fat 3 g(15%)
- Sodium 1916 mg(80%)
- Calories 416
PreparationMake sauce: Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors. Make fritters: Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours. Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve. Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels. Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.
PreparationMake sauce: Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors. Make fritters: Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours. Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve. Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels. Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.
