Ingredients
12 ounces (1 1/2 8-ounce packages) cream cheese, room temperature 1/4 cup shallots, minced 1 clove garlic, minced 1 tablespoon fresh finely chopped parsley 1 1/2 teaspoons lemon oil 1/4 teaspoon cayenne 1 teaspoon kosher salt 8 ounces lump crabmeat 2 cups all-purpose flour 1 1/2 cups buttermilk 1 (6-ounce package) panko (Japanese bread crumbs) For the Red Chile Jelly: 3/4 cup plus 2 tablespoons granulated sugar 1/4 cup water 2 tablespoons sambal 2 tablespoons rice wine vinegar Cooking oilDescription
In A Mixing Bowl Using An Electric Beater, Mix Cream Cheese, Shallots, Garlic, Parsley, Lemon Oil, Cayenne And Salt Until Well-combined. Wrap Crabmeat In Cheesecloth Or Paper Towels And Squeeze Out Liquid; Stir Crabmeat Into Cream Cheese Mixture. Freeze F
Evening Edge
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter