Recipe courtesy of Alex Garcia

Crab Fritters: Alcapurrias

Name: Crab Fritters: Alcapurrias
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 16 servings
Cuisine: caribbean
Ingredients: 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

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Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 16 servings

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Ingredients

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

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.