Name: Crab Fritters with Three Dipping Sauces
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ½ cup mayonnaise; 2 tablespoons fresh lime juice; 1 tablespoon nam pla (Thai fish sauce); ½ cup all-purpose flour; ½ teaspoon hazelnut oil; 1½ tablespoons rice vinegar; ¼ cup soy sauce; ¼ cup crème fraîche; 8 ounces crabmeat, picked over for shells and cartilage; One ½-pound package tamarind paste; 1 garlic clove, very finely minced, almost to a purée; 1 teaspoon minced fresh red Thai chile; 1 tablespoon sugar; 1½ tablespoons unsalted butter; 1 fresh red Thai chile, finely minced; ⅛ teaspoon celery seed; Cayenne pepper; ½ teaspoon salt, plus more as needed; Salt and freshly ground black pepper; 2 large eggs; Grape seed, corn, or other neutral oil for frying; Fleur de sel, celery salt, or Coarse salt; ½ cup diced green papaya

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Forget crab cakes; these fritters, made with a choux paste (similar to the base you’d use for cream puffs, éclairs, or gougères), are light and airy rather than heavy. But don’t expect to serve them at a sit-down dinner; in fact, they shouldn’t even make it out of your kitchen. You’ll want to eat them immediately.

You can make these with chopped shrimp, chopped scallops, or chopped fish, as well. At the restaurants, we serve these with three sauces. Do what you like at home; they’re