Recipe courtesy of Alex Garcia
Crab Fritters: Alcapurrias
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- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 141
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 466 mg
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 141
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 466 mg
Ingredients
Directions
- To make masa, grate bananas and taro root with a hand grater and place in a large bowl. Add flour and mix well. Add water a little at a time. Season with salt and set aside.
- To make the stuffing, saute onion and pepper in oil for approximately 1 minute. Add tomatoes and cook until all liquid has evaporated. Add white wine and cook until liquid has evaporated. Add cilantro and chipotle. Season and cool. Add crabmeat.
- To make dumplings, grease a small plate and spread 2 tablespoons of the masa over it. Place 1 tablespoon of the stuffing on top of the spread masa, and cover with 2 more tablespoons of the masa mixture. Roll into a cylinder shape, and slide off plate into a skillet with 1 1/2 inches of hot oil. Fry until golden brown and sprinkle with salt and pepper.
