Asian Fried Crab Balls

Yield: Makes 6 servings

Ingredients

• 1  pound  fresh crabmeat, picked
• 1  tablespoon  grated fresh ginger
• 1  large garlic clove, pressed
• 1  large egg
• 2  tablespoons  dark soy sauce
• 2  green onions, minced
• 1/4  cup  sesame seeds
• Vegetable oil
• Daikon radish, cut into thin strips
• Enoki mushrooms
• Radish sprouts
• Savory Broth
• Toasted nori strips

Preparation

Process first 5 ingredients in a food processor 2 minutes or until very smooth, stopping to scrape down sides. Transfer crab paste to a bowl, and stir in green onions. Cover and chill 1 hour.

Form the paste into 1/2-inch balls, squeezing tightly; roll balls in sesame seeds. Place on a wax paper-covered plate in the refrigerator until ready to fry.

Heat vegetable oil to 375° and heat oven to 200°. Fry crab balls, in batches (making sure oil doesn't fall below 350°), for 2 minutes or until lightly browned. Drain on paper towels, and place in oven while frying the other balls.

Place a small mound of daikon radish, enoki mushrooms, and radish sprouts on one side of 6 small, warmed bowls. Arrange 3 or 4 balls in a pyramid in the bowls. Carefully ladle 2 tablespoons Savory Broth around the balls; top with nori. Serve immediately.