This recipe has a good use of our grapefruit…give it a try.
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Ingredients
- 2 tbsp grassfed unsalted butter I use Kerrygold
- 4 tbsp finely minced onion
- 4 tbsp arrowroot
- 1 tbsp kosher sea salt
- 3 tbsp white and black sesame seeds
- 3/4 cup unsweetened coconut milk (Full Fat)
- 1 lb lump or special blue crb meat
- 2 pastured eggs lightly beaten with a tbsp of water
- avocado/olive or coconut oil for frying
- 1/2 cup sweetener of choice I used xylitol
- 4 finely grated ginger fresh lemon juice
- 4 tbsp finely grated ginger
- 4 pink grapefruits cut into segments
- 1 to 2 serrano chilies finely minced to taste
- 2 tbsp Tamari or soy sauce
Ingredients
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Instructions
- In a medium saucepan, melt the butter. Add the onion and cook over moderately low heat until softened, about 4 minutes. In a small bowl, whisk 2 tablespoons of the arrowroot into the coconut milk until smooth. Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes. Remove from the heat and let cool to room temperature. Stir in the crabmeat and season with salt. Roll rounded tablespoons of the mixture into 40 small balls. Transfer the balls to a parchment-lined baking sheet, cover and cool in fridge until firm, about 1 hour. ( you can place in freezer bit DO NOT FREEZE only about 20 minutes. (They should be firm.
- In a large bowl, toss the coconut with the sesame seeds. In another large bowl, whisk the eggs and water with the remaining 2 tablespoon of arrowroot until smooth. Dip the firmed crab balls into the egg mixture, letting any excess drip off. Dredge the crab balls in the coconut mixture to coat thoroughly. Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
- In a small saucepan, combine the sweetener, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sweetener dissolves. Strain into a small bowl.
- Peel the grapefruits with a sharp knife, removing all of the bitter white pith. Cut in between the membranes to release the grapefruit sections. Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible
- Transfer the grapefruit sections to a medium bowl and gently toss with 6 tablespoons of the ginger syrup and the chile. Let stand for 5 minutes. In another small bowl, mix the remaining 2 tablespoon of ginger syrup with the Tamari/soy sauce.
- In a medium saucepan, heat 1 1/2 inches of oil to 300°. place some paper towels on baking sheet Fry the crab balls, about 6 at a time, until golden brown, about 1 minute; transfer to the rack to drain while you fry the rest.
- Mound the grapefruit salad in shallow bowls or plates. Arrange the crab balls next to the grapefruit. Pour a puddle of soy syrup on the other side of the crab balls and serve at once.
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