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CRAB BALLS




Source of Recipe


Paula Deen


List of Ingredients




CRAB BALLS

Tartar Sauce:
1 cup mayonnaise
1 white onion, chopped
1/2 cup dill pickle chips, chopped
Fresh lemon juice
Freshly ground black pepper

Crab Balls:
2 slices bread, crust removed and processed into crumbs
1/3 cup heavy cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon baking soda
1 teaspoon seasoning salt
1 egg, beaten
1 pound lump crab meat, picked free of any shells

In a heavy, deep pot, preheatoil to 365 degrees F. (or bake in oven till brown at 425)
For the tartar sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.
For the crab balls: In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated

Recipe