Brazilian Crab And Black-Eyed Pea Acaraje

1. 1

   Soak the peas in water to cover for 24 hours, changing the water once.

2. 2

   Drain the peas and add fresh water to cover the next day.

3. 3

   Rub the peas between the palms of your hands to remove the outer skins.

4. 4

   Allow the peas to settle and some of the skins will float to the top.

5. 5

   Pull the skins from on top of the peas and drain off the water.

6. 6

   Blend the peas in a food processor with the onion.

7. 7

   (Blend until it resembles oatmeal in texture).

8. 8

   Combine the pea mixture with the Scotch bonnet, dried shrimp, salt and pepper in a mixing bowl.

9. 9

   Heat a fryer with canola oil to 350 degrees .

10. 10

    Using two oval spoons form some of the pea mixture into 1/2 ounce oval shapes.

11. 11

    Carefully drop them in the fryer and cook until golden, about 1 minute, turning them from time to time with a slotted spoon.

12. 12

    Drain them on paper towels and keep them warm in a low oven as you work.

13. 13

    Dress the crabmeat with the mayonnaise.

14. 14

    Split open the acaraje and make a little sandwich out of each one by filling them with the crab mixture (1 teaspoon each).

* Per serving · 4 servings · Values may vary.

No additional tips available.