Total:
40 min
Cook:
40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

To make the crab mixture, set the crab aside in a strainer to drain liquid. In a mixing bowl, whisk the egg yolks, mayonnaise, mustard,Tabasco®, chives, tomatoes, tarragon, salt and nutmeg together. Add the crab to the ingredients in the mixing bowl, and fold with hands. Add the panko bread crumbs and mix well. Scoop 2-ounce balls of mixture onto a sheet pan and set aside. Wrap the crab balls in kataifi phyllo dough until enclosed and completely covered. Place on a sheet pan; cover and set inside the refrigerator.

To make the sauce, in a saucepan saute the shrimp, onion and garlic in the butter until lightly browned. Add the tomatoes and tomato paste, cook for 8 minutes. Deglaze with the white wine, and reduce until the wine is evaporated. Add the lobster base, Old Bay® seasoning, tarragon, thyme, heavy cream, and let it simmer for 30 minutes. Remove from heat and puree the mixture in a blender. Strain through a chinois, and reserve until ready to use.

To serve, place each kataifi-wrapped crab on a spoon and slowly immerse into a preheated fryer set at high heat until golden brown. Remove and drain on paper towel. Pour 2 ounces of the hot sauce in each martini glass. Place the fried lava crab in sauce and garnish with chopped chives.

IDEAS YOU'LL LOVE

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Crab Cakes

Chocolate Hazelnut Lava Cakes

Recipe courtesy of Angela McKeller

Crab Boil

Recipe courtesy of Guy Fieri

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes With Herb Salad

Recipe courtesy of Food Network Kitchen

She Crab Soup

Recipe courtesy of Robert Irvine

Crab and Avocado Duet

Recipe courtesy of Ellie Krieger

Crab Cakes

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking