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1
To make the remoulade: Toss the papaya with the lime juice in a small container, cover, and refrigerate overnight.
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2
Add the remaining ingredients to the papaya and mix well.
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3
Season to taste with salt and pepper.
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4
To make the mignonette: Mix all the ingredients together in a small bowl with 2 1/2 tablespoons water until very well blended.
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5
To make the ketchup: Put the tamarind paste in a saucepan with 1/2 cup water and turn the heat to medium.
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6
Cook, whisking lightly to break up the lumps, and add more water whenever the mixture becomes dry until youve added a total of about 1 cup.
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7
The process will take about 10 minutes and the result should still be quite thick, but fairly smooth.
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8
Pass the tamarind through a food mill into a bowl or puree in a blender; you will have about 1/2 cup of smooth pulp.
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9
Add the remaining ingredients and set aside for an hour; the flavor will grow during that period.
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10
Taste and adjust the seasoning as necessary.
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11
To make the fritters: In a bowl, season the crab with the celery seed, salt, and cayenne to taste.
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12
Stir lightly, then set aside.
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13
Put the butter and 1/4 cup plus 2 tablespoons water in a small saucepan over medium-low heat.
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14
As soon as the butter completely melts and the mixture simmers, stir in the flour.
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15
Cook, stirring constantly, until the flour forms a ball around the spoon and no longer sticks to the bottom of the pan.
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16
Transfer to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-low speed until the mixture cools.
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17
Add the eggs, one at a time, with the machine running.
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18
Continue mixing until the dough is well combined and thickened.
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19
Fold in the crab mixture until well incorporated.
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20
Pour oil to a depth of 1/2 inch in a large skillet and set over medium heat.
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21
When the oil is hot, about 350F, scoop a spoonful of the crab mixture and carefully push it off with your finger into the skillet.
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22
Do not try to press the mixture together; it should have a shreddy consistency.
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23
Cook the fritter until nicely browned and crisp, then turn and cook the other side until golden and crisp.
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24
Remove it from the oil and drain on paper towels.
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25
Repeat this process with the remaining crab.
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26
You can make more than one fritter at a time, but do not overcrowd the skillet; work in batches if necessary.
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27
Season the fritters with fleur de sel and serve with the green papaya remoulade, soy and chile mignonette, and tamarind ketchup.
