Crab and Shellfish Fritters

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 pound clams raw minced
• 0.5 pound crab meat 
• 0.5 teaspoon thyme dried
• 1 large eggs lightly beaten
• 1 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 2  garlic clove minced
• 0.5 cup bell pepper green chopped
• 2  spring onion chopped
• 1 pinch ground pepper red
• 1 teaspoon hot sauce 
• 1 teaspoon paprika 
• 2  jalapeno seeded finely chopped
• 72 servings mayonnaise 
• 0.5 cup milk 
• 0.5 cup onion finely chopped
• 0.5 cup bell pepper red chopped
• 0.8 teaspoon pepper dried red crushed
• 0.5 pound shrimp peeled chopped
• 72 servings vegetable oil 
• 2 cups water 
• 0.5 pound frangelico fresh finely chopped
• 0.5 pound frangelico fresh finely chopped

Equipment

• bowl
• paper towels
• sauce pan
• dutch oven

Directions

1. Bring water to a boil in a large saucepan; add shrimp and conch. Boil 1 minute; drain and set aside.
2. Combine flour through ground red pepper in a large bowl; make a well in center.
3. Combine egg, milk, and hot sauce; add to dry ingredients, stirring just until moistened.
4. Add shrimp, conch, and onion through crabmeat, stirring until blended.
5. Let mixture stand 10 minutes.
6. Pour oil to a depth of 3 inches into a Dutch oven; heat to 37
7. Drop batter by rounded teaspoonfuls into hot oil; fry in batches 1 to 2 minutes or until golden, turning once.
8. Drain on paper towels, and serve immediately with Spicy Juniper Mayonnaise.