Saffron Rouille:
1 ancho chile
4 threads saffron
1 clove garlic
1 slice bread, crust removed
2 tablespoons milk
4 tablespoons olive oil
I cup mayonnaise
2 tablespoons lemon juice
½ cup plain yogurt
2 teaspoons cold water
Fritters:
4 large artichokes
¼ cup unsalted butter (½
stick)
1 cup finely diced onion
1 cup finely diced celery
· Salt and black pepper
· Cayenne pepper
1 pound crab meat
1 bunch fresh thyme
3 tablespoons chopped Italian parsley,
plus additional for garnish
3 tablespoons Dijon mustard
6 eggs, divided
6 cups fresh bread crumbs, crust
removed, divided (12 slices bread)
1 cup all-purpose flour, shred
1 to 2 tablespoons milk
· Oil for deep-frying
· Lemon wedges
To prepare Saffron Rouille: Soften ancho chile in hot water, then remove and discard skin and seeds. Place chile, saffron, garlic, bread, milk and olive oil in a blender; puree. Mix in mayonnaise, lemon juice, yogurt and the cold water. Set aside.
To prepare fritters: Steam or boil artichokes until tender but not soft. Remove leaves and set aside for the fritters; reserve hearts for use in salads, pastas or other dishes.
Place a saute pan over moderate heat. Add butter and cook onion and celery until tender. Season to taste with salt, black pepper and cayenne. Drain off excess butter and put vegetables in a bowl to cool.
Pick over the crab to remove all bits of shell. Pluck whole leaves from the thyme, discarding stems.
To onion-celery mixture, add crab, thyme leaves, parsley, mustard, 2 eggs and 4 cups bread crumbs. Combine but do not overmix; adjust seasonings if needed.
Place flour in one bowl or plate, place remaining 2 cups bread crumbs in another, and in a third bowl, lightly beat remaining 4 eggs with the milk.
To assemble, take 1 teaspoon crab mixture and mold it onto the bottom, meaty part of an artichoke leaf; press well to bond. Dust crab-covered end in flour, then egg wash and finally in bread crumbs. Place on parchment paper or foil in a covered sheet pan until all fritters are assembled.
Heat oil in a deep skillet or fryer. Add 10 to 12 fritters and cook 3 to 5 minutes or until brown; drain on paper towels. Continue cooking remaining fritters in batches.
Serve fritters with Saffron Rouille and lemon wedges; garnish with chopped Italian parsley. Makes 8 servings.