5 servings

Hands on: 1 hour

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Total time: 4 hours

The Red Chile Jelly is a perfect accompaniment to the fritters — sweet and spicy, with just a hint of pepper heat.

12 ounces (1 1/2 8-ounce packages) cream cheese, room temperature

1/4 cup shallots, minced

1 clove garlic, minced

1 tablespoon fresh finely chopped parsley

1 1/2 teaspoons lemon oil

1/4 teaspoon cayenne

1 teaspoon kosher salt

8 ounces lump crabmeat

2 cups all-purpose flour

1 1/2 cups buttermilk

1 (6-ounce package) panko (Japanese bread crumbs)

For the Red Chile Jelly:

3/4 cup plus 2 tablespoons granulated sugar

1/4 cup water

2 tablespoons sambal

2 tablespoons rice wine vinegar

Cooking oil

In a mixing bowl using an electric beater, mix cream cheese, shallots, garlic, parsley, lemon oil, cayenne and salt until well-combined. Wrap crabmeat in cheesecloth or paper towels and squeeze out liquid; stir crabmeat into cream cheese mixture. Freeze for 10 minutes. Form mixture into 20 1 1/2-inch balls and place on a baking sheet lined with wax or parchment paper. Freeze 1 hour.

Place 3 bowls in a row on the kitchen counter and put flour in the first bowl, buttermilk in the second and panko in the third. Dredge frozen balls in flour, dip in buttermilk and roll in panko. Refrigerate 2 hours or overnight.

Meanwhile, prepare Red Chile Jelly. In a small saucepan over medium heat, cook and stir sugar and water until sugar is completely dissolved. Place in blender with sambal and vinegar and puree, then strain the liquid through a fine-mesh strainer. Cool to room temperature.

Heat 2 inches of oil in a heavy pot to 350 degrees. Fry crab balls for about 2 minutes or until golden brown. Drain on paper towels. Serve hot with Red Chile Jelly.

Per serving: 672 calories (percent of calories from fat, 44), 23 grams protein, 72 grams carbohydrates, 2 grams fiber, 33 grams fat (16 grams saturated), 112 milligrams cholesterol, 871 milligrams sodium.