*  Exported from  MasterCook  *

              Deep-fried Crab Balls w/Jicama-Pepper Panache

Recipe By     : Rosalie's Restaurant, San Francisco
Serving Size  : 8    Preparation Time :0:00
Categories    : Crab                             Appetizers
                Appetizers - Hors d'Oeuvres      All Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Panache
   1                    yellow bell pepper -- julienned
   2      cups          jicama -- julienned
   1      cup           yellow onion -- sliced thin
   1                    jalapeno -- finely chopped
   4                    limes
   1                    orange
                        salt to taste
                        Crab Balls
     1/2  pound         capellini -- cooked al dente
   1      pound         crab meat -- picked over
   3                    scallion -- finely chopped
   4                    eggs -- lightly beaten
     3/4  cup           Parmesan cheese -- freshly grated
   1      teaspoon      salt
     1/2  teaspoon      pepper
                        cayenne to taste
                        oil for deep frying
                        Garnish
   1                    avocado -- sliced
                        cilantro 

Make the panache the day before serving. Mix the pepper, jicama, onions, and
chili in a bowl. Squeeze the 
juice from the limes and orange and pour over the vegetables. Toss with a
little salt and allow to marinate 
overnight, stirring occasionally.
To make the crab balls, mix all the ingredients together in a bowl. Toss
with your hands, breaking up the 
pasta slightly and making sure the ingredients are well mixed. Form into 35
balls about the size of a 
walnut and fry in 350F fat until golden brown. 

Remove from the pan with a slotted spoon, drain on paper towels, and keep
warm in a 150F oven while 
completing the frying process.
To serve, place 4 to 6 crab alls on each plate with some of the panache next
to them. Garnish with 2 
avacado slices and a few sprigs of cilantro.
Note: The crab mixture can be made the day before serving and kept
refrigerated, tightly covered with 
plastic wrap. If the balls are fried in advance, or if there are leftovers,
reheat them in a 400F oven for a 
few minutes to crisp.
NOTES : Southwest Tastes 
submitted by marina
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Per serving: 194 Calories; 8g Fat (36% calories from fat); 19g Protein; 13g
Carbohydrate; 147mg 
Cholesterol; 628mg Sodium

Serving Ideas : hors d'Oeuvres