Deep-Fried Crab Balls W/Jicama-Pepper Panache

1 panache
1 yellow bell pepper —
1 julienned
2 cup jicama — julienned
1 cup yellow onion — sliced thin
1 jalapeno — finely chopped
4 limes
1 orange
1 salt to taste
1 crab balls
1/2 lb capellini — cooked al
1 dente
1 lb crab meat — picked over
3 scallion — finely chopped
4 eggs — lightly beaten
3/4 cup parmesan cheese — freshly
1 grated
1 teaspoon salt
1/2 teaspoon pepper
1 cayenne to taste
1 oil for deep frying
1 garnish
1 avocado — sliced
1 cilantro
Make the panache the day before serving. Mix the pepper, jicama,
onions, and chili in a bowl. Squeeze the juice from the limes and
orange and pour over the vegetables. Toss with a little salt and
allow to marinate overnight, stirring occasionally. To make the crab

balls, mix all the ingredients together in a bowl. Toss with your
hands, breaking up the pasta slightly and making sure the ingredients
are well mixed. Form into 35 balls about the size of a walnut and fry
in 350F fat until golden brown.
Remove from the pan with a slotted spoon, drain on paper towels, and
keep warm in a 150F oven while completing the frying process. To
serve, place 4 to 6 crab balls on each plate with some of the panache
next to them. Garnish with 2 avocado slices and a few sprigs of
cilantro. Note: The crab mixture can be made the day before serving
and kept refrigerated, tightly covered with plastic wrap. If the
balls are fried in advance, or if there are leftovers, reheat them in
a 400F oven for a few minutes to crisp.

Deep-Fried Trout

4 10-oz. trout
1/4 cup milk
1 salt
1 freshly ground pepper
1/2 cup flour
1 oil for deep frying
1 tartar sauce
1 lemon wedges for garnish
Using a pair of kitchen shears, cut off the fins from the back and
sides of the trout. Leave the head and tail intact.
Place the trout in a large pan and add the milk, salt and pepper.
Turn the trout in the mixture.
Remove the trout without patting it dry and dredge on all sides in
flour seasoned with salt and pepper.
Heat the oil for deep frying, about 325 degrees. Add the trout and
fry until golden brown and cooked through, about

always the best, murph

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