Shrimp, Crab, and Potato Fritters with Crab Chive Beurre Blanc
Ingredients
- 1/2 cup fresh shrimp peeled & deveined
- 1/2 cup crabmeat cooked and picked
- 1/4 cup fresh bread crumbs
- 1 egg
- Salt black pepper, Old Bay, cayenne pepper
- Russet potatoes peeled and julienned, see note below
- Oil for frying
Crab Chive Beurre Blanc
- 3 sticks whole butter cut into pats
- 1/4 cup white wine
- 1/4 cup white wine vinegar
- 2 shallots chopped very fine
- 1/4 cup cream
- 2 tablespoons chopped chives
- Lump crabmeat for sauce garnish
Instructions
For the Fritters
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In food processor, add shrimp and mince for 30 seconds. Add egg, process for another 30 seconds. Transfer mixture to a bowl. Fold in bread crumbs and crab. Sprinkle with a little of each of the seasonings. If mixture is a little too loose, add a little more bread crumbs.
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Take a 1/4 cup portion of the mousse and wrap raw, julienned potatoes around to make a ball, completely covering the mousse.
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Deep fry until golden brown and thoroughly cooked on the inside. Repeat with remaining mix.
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For potatoes - Peel and fine julienne on a mandolin, approx. 1/16 inch by 1/16 inch in width. Keep the full length of the potato as you cut it, 4 to 6 inches.
For the Crab Chive Beurre Blanc
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Heat wine, vinegar, and shallots over moderately low heat in a stainless steel saucepan until nearly all the liquid has simmered out, leaving a small amount of liquid with the shallots. Add the cream, and cook for 2 minutes.
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Over very low heat 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.
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Strain mixture.
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Toss in the chives. Garnish the sauced plate with the crab meat.