Crab Fritters (Frituras de Cangrejo)
3 Tbs (45 ml) butter 1/2 onion, finely chopped 1-3 cloves garlic, finely chopped 6-8 oz (170-225 g) canned crab meat, picked over 1/4 cup (60 ml) dry sherry 1 Tbs (15 ml) finely chopped parsley 1 cup (250 ml) all-purpose flour 1 tsp (5 ml) baking powder Salt and freshly ground pepper to taste 4 eggs, beaten Peanut or vegetable oil for frying Lime wedges for garnish
Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the crab meat, sherry, and parsley and cook for 2 minutes. Sift together the flour, baking powder, salt, and pepper and add the eggs, stirring to make a smooth batter. Add the crab meat mixture and stir to combine. Heat about 3 inches (8 cm) of oil in a large deep pot over high heat to 375F (190C), or until a drop of batter begins to bubble immediately when dropped in. Working in small batches, drop the batter by tablespoonfuls into the oil and fry, turning with a slotted spoon, until golden brown on all sides. Transfer to a wire rack set over paper towels to drain. Serve garnished with lime wedges. Serves 4 to 6.