Shrimp,
Crab and Potato Fritters
1/2 c
fresh shrimp, peeled & deveined
1/2 c crabmeat
1/2 c fresh bread crumbs, about
Seasonings:
Salt, black pepper, Old Bay, cayenne pepper
Russet potatoes, peeled and julienned, enough for amounts
needed to cover fritters
Oil for frying
In food
processor, place shrimp, crab and bread crumbs. Sprinkle with
a little of each of the seasonings. Process until pureed and blended.
If mixture is a little too loose, add a little more bread crumbs.
Transfer mixture to a bowl. Take a 1/4 cup portion of the mousse
and wrap julienned potatoes around to make a ball, completely
covering the mousse. Deep fry until golden brown and thoroughly
cooked on the inside. Repeat with remaining mix.
Crab
Chive Buerre Blanc
3 sticks
whole butter, cut into pats
1/4 c white wine
1/4 c white wine vinegar
2 shallots chopped very fine
2 Tbsp chopped chives
Crabmeat, for sauce garnish
In stainless
steel saucepan, put wine and vinegar with the shallots. Heat over
moderately low heat until nearly all the liquid has simmered out,
leaving a small amount with the shallots. Remove from heat and
let rest 2 minutes. Over very low leat (just warm) add in the
butter several pats at a time, whisking and adding more when the
previous amount has melted. Repeat until all the butter has been
used up. Toss in the chives and the crabmeat, stir and serve.
