Crab Fritters: Alcapurrias

Total Time:
1 hr
30 min
30 min

16 servings

  • 5 green bananas, peeled
  • 1 pound taro root, peeled
  • 1/2 cup flour
  • 1 quart water
  • 1 teaspoon salt
  • 1 red pepper, diced small
  • Vegetable oil, for sauteing and frying
  • 1 onion, diced small
  • 1 (10-ounce) can whole tomatoes, crushed by hand
  • 1/2 cup white wine
  • 1 tablespoon cilantro, chopped
  • 1 chipotle pepper, pureed
  • 1 pound crabmeat, cleaned
  • Salt and pepper
  • 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.

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