by The Webmaster
adapted from a recipe by Chef Zak Pelaccio, NYC
Serves: 4 people. Preparation time: 60 minutes.
- 6 T. Sherry Wine Vinegar
- 2 T. Dijon Mustard
- 1 C. Sunflower or Safflower Oil
- ¼ C. Fresh Chopped Tarragon
- ¼ C. Fresh Chopped Parsley
- ¼ C. Chopped Capers
- ¼ C. Fresh Chopped Shallots
- ¼ C. Sweet Gherkin Pickles
- 4 Hard Boiled Eggs (peeled and chopped)
- Salt & Pepper (to taste)
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- 12 oz. Lump Crab Meat
- 2 qts. Canola Oil
- 4 ½ oz. All-Purpose Flour
- 1 t. Kosher Salt
- 1 C. Seltzer
- Sea Salt (to taste)
- Fresh Watercress for Garnish
For the Sauce:
Sauce can be made 2 hours ahead if desired. Whisk the vinegar and mustard together in a medium bowl. Gradually whisk in the oil. Stir in the
tarragon, parsley, capers, shallots and pickles. Season the sauce to taste with salt and pepper. Mix in the egg pieces. Chill or set out.
For the Fritters:
In a deep fryer or tall sided pot, heat the oil to 375°. In a bowl, whisk together the flour, salt, and seltzer to form a thick batter.
Fold in the crab meat. Using a large spoon, drop in the crab/batter mix, about 2 tablespoonfuls at a time. Allow each to cook until golden brown.
Drain on paper towels and sprinkle with sea salt.
Serve in groups of three for good luck. Garnish with greens. For the dipping sauce, use the recipe above for "Sauce Ravigote" or use a prepared Cocktail Sauce, Warm Soy Sauce or Spicy or Sweet Mustard or Mayo to enhance the experience.
"Ravigote" - Meaning "re-invigorated". A classic, lightly acidic French sauce that's served either warm or cold. Made of shallots and capers generally.
