Blue Crab Fitter With Avocado, Citrus, & Thai Pepper Essence - cooking recipe

Ingredients

Blue Crab Fritters
1/2 lb shredded fresh blue crab meat (steamed not boiled we prefer jumbo lump)
1/4 cup homemade mayonnaise
1 tablespoon Tabasco sauce (dash)
1 teaspoon salt (to taste)
2 cups panko breadcrumbs (japanese bread crumbs)
2 ripe but firm avocados
Thai peppers, essence
Mayonnaise
1 egg yolk
1 whole egg
1 lemon, juice of
1/2 tablespoon Dijon mustard
1 1/2 cups canola oil or 1 1/2 cups peanut oil
1/2 teaspoon salt (to taste)
1/2 teaspoon white pepper (to taste)
Citrus Supremes
1 orange
1 grapefruit
1 lime
1 blood orange
1 pink grapefruit
1 honey tangerine
Thai Pepper Essence
3 fresh Thai peppers, deseeded & chopped
1 fresh red chili pepper, deseeded & chopped
2 garlic cloves, chopped
3 limes, juice of
1/8 cup Thai fish sauce or 1/8 cup nam pla
1/2 cup maple syrup
Vanilla Oil
1 vanilla bean, split & scraped
1 cup grapeseed oil or 1 cup canola oil

Preparation

Blue Crab Fritters:
Combine shredded crab with 3/4 cup mayonnaise, tabasco & salt.
Form into six balls and roll them in panko.
Fry in 1\" deep peanut oil about 350 degrees until golden brown.
Serve in bowl with sliced avocado, citrus supremes, thai pepper essence and vanilla oil.
Garnish with coriander and chives.
Mayonnaise:
Combine eggs, lemon and mustard in food processor.
Process until well-mixed and slowly drizzle in oil until emulsified.
Check continually for texture, salt and pepper to taste.
Refrigerate.
Citrus Supremes:
Peel citrus, removing all pith.
Carefully slice citrus between sections to liberate sections.
Reserve.
Thai Pepper Essence:
Combine all ingredients and refrigerate for at least one hour.
Vanilla Oil:
Combine the vanilla bean and seeds and grapeseed oil in a glass container and let stand for one hour.