April Fools’ “Crab Cakes”
2 4-Ounce Cartons Vanilla Ice Cream
2 Cups Martin’s Potato Bread, cubed
2 Cups Shredded Coconut
For “Tartar Sauce”:
1/4 Cup Heavy Cream
4 Ounces White Chocolate, chopped
2 Tablespoons Butter
2 Tablespoons Rum (optional)
Grated Zest of 1/2 Lime
Grated Zest of 1/2 Orange
2 Tablespoons Pistachios, chopped
Cut cartons of vanilla ice cream in half crosswise to make 4 disks; freeze 30 minutes.
Pulse bread cubes and shredded coconut in a food processor, then spread on a plate.
Remove the cartons and press the ice cream into the crumb mixture, covering all sides (reserve the remaining crumbs).
Freeze ice cream disks until hard, 1 hour. Meanwhile, make the “tartar sauce” (below).
For the April Fool’s Tartar Sauce: Pistachio-White Chocolate Sauce:
Microwave heavy cream, white chocolate, butter, rum, lime zest, orange zest, and chopped pistachios at 50 percent power, 1 minute. Whisk until creamy, then let cool.
Dip the ice cream disks in 3 beaten eggs, then press in the reserved crumbs and freeze at least 1 more hour.
Heat 3 inches of vegetable oil to 350°F in a deep skillet and fry the ice cream until golden, 2 to 3 minutes. Drain on paper towels.
Serve fried ice cream immediately, topped with “tartar sauce.”