Roxy
Starter
Beer Batter Crab Fritters:
2/3 Cup All-Purpose Flour
1 Tsp. Smoked Or Sweet Paprika
1 Tsp. Kosher Salt
1/4 Tsp Freshly Ground Black Pepper
1/4 Tsp. Cayenne Pepper
1/4 Cup Minced Red Bell Pepper
2 Scallions, Finely Chopped, White And Green Parts
1/3 Cup Plus 1 T. Beer
1 Large Egg, Separated
1-1/2 Tsp. Unsalted Butter, Melted
1/2 lb. Crab Meat, Drained, Picked Clean Of Shell, And Lightly Squeezed If Wet
Peanut Or Canola Oil, As Needed For Frying
4-6 Lemon Wedges
In a bowl, mix together the flour, paprika, salt, pepper, and Cayenne Pepper. Add the bell pepper, scallions, beer egg yolk and butter. Using a rubber spatula, fold in the crabmeat. In another bowl, using an electric mixer, whip the egg white to soft peaks. Gently but thoroughly fold the egg white into the fritter mixture.
Preheat the oven to 200 degrees F. Fill a straight-sided pot with at least 2 inches of oil and heat to 350 degrees F, checking the temperature with a frying thermometer. Drop scant tablespoons of batter into the hot oil, adding as many as fit comfortably. Fry the fitters until golden brown, puffy, and cooked through. Remove the fritters from the oil with a slotted spoon, drain on paper towels, and keep warm in the oven while you dry the remaining batter. You should get 24 to 26 small fritters.
2/3 Cup All-Purpose Flour
1 Tsp. Smoked Or Sweet Paprika
1 Tsp. Kosher Salt
1/4 Tsp Freshly Ground Black Pepper
1/4 Tsp. Cayenne Pepper
1/4 Cup Minced Red Bell Pepper
2 Scallions, Finely Chopped, White And Green Parts
1/3 Cup Plus 1 T. Beer
1 Large Egg, Separated
1-1/2 Tsp. Unsalted Butter, Melted
1/2 lb. Crab Meat, Drained, Picked Clean Of Shell, And Lightly Squeezed If Wet
Peanut Or Canola Oil, As Needed For Frying
4-6 Lemon Wedges
In a bowl, mix together the flour, paprika, salt, pepper, and Cayenne Pepper. Add the bell pepper, scallions, beer egg yolk and butter. Using a rubber spatula, fold in the crabmeat. In another bowl, using an electric mixer, whip the egg white to soft peaks. Gently but thoroughly fold the egg white into the fritter mixture.
Preheat the oven to 200 degrees F. Fill a straight-sided pot with at least 2 inches of oil and heat to 350 degrees F, checking the temperature with a frying thermometer. Drop scant tablespoons of batter into the hot oil, adding as many as fit comfortably. Fry the fitters until golden brown, puffy, and cooked through. Remove the fritters from the oil with a slotted spoon, drain on paper towels, and keep warm in the oven while you dry the remaining batter. You should get 24 to 26 small fritters.