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CRAB AND CHORIZO FRITTERS
1 cup water
1/2 cup (1 stick) butter
11/4 teaspoons salt
1 cup all purpose flour
1 teaspoon ground cumin
4 large eggs
1/2 cup finely chopped dry-cured link chorizo (about 2.2 ounces)
2 tablespoons sofrito*
1/2 pound lump crabmeat
Canola oil (for frying)
Bring 1 cup water, butter, and salt to boil in heavy medium saucepan, stirring
until butter melts and salt dissolves. Add flour and cumin. Stir vigorously 3
minutes. Remove from heat. Mix in eggs 1 at a time, blending well after each
addition. Stir in chopped chorizo and sofrito. Gently stir in crabmeat.
Pour enough oil into heavy large
saucepan to reach depth of 3 inches. Heat over medium heat to 375°F. Working in
batches, spoon dough carefully into oil by tablespoonfuls, flattening slightly
with back of metal spatula. Fry fritters until cooked through and brown on both
sides, turning once, and adding more oil as needed, about 5 minutes total.
Transfer fritters to paper towels to
*A Caribbean cooking base usually
made of tomato paste, onions, peppers, and spices; it's available at Cuban
Makes about 40.
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Site Updated November 2008
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