Brazilian Crab And Black-Eyed Pea Acaraje

• 1 pound dried black-eyed peas
• 1 red onion, peeled and roughly chopped
• 1 Scotch bonnet, stemmed, seeded and minced
• 1 ounce dried shrimp, finely chopped (optional but authentic)
• 3 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 8 ounces cleaned crabmeat
• 2 1/2 tablespoons mayonnaise
• canola oil, for frying

1. Soak the peas in water to cover for 24 hours, changing the water once.
2. Drain the peas and add fresh water to cover the next day.
3. Rub the peas between the palms of your hands to remove the outer skins.
4. Allow the peas to settle and some of the skins will float to the top.
5. Pull the skins from on top of the peas and drain off the water.
6. Blend the peas in a food processor with the onion.
7. (Blend until it resembles oatmeal in texture).
8. Combine the pea mixture with the Scotch bonnet, dried shrimp, salt and pepper in a mixing bowl.
9. Heat a fryer with canola oil to 350 degrees .
10. Using two oval spoons form some of the pea mixture into 1/2 ounce oval shapes.
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. Drain them on paper towels and keep them warm in a low oven as you work.
13. Dress the crabmeat with the mayonnaise.
14. Split open the acaraje and make a little sandwich out of each one by filling them with the crab mixture (1 teaspoon each).

blackeyed peas, red onion, scotch, shrimp, kosher salt, freshly cracked black pepper, crabmeat, mayonnaise, canola oil

Taken from www.foodrepublic.com/recipes/brazilian-crab-and-black-eyed-pea-acaraje-recipe/ (may not work)