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Crab: Crab Balls

Source of Recipe


Paula Deen, from "Paula's Home Cooking"






List of Ingredients



• Peanut oil, for frying
  
• .
  
• -- Tartar Sauce --
  
• 1 cup mayonnaise
  
• 1 white onion, chopped
  
• 1/2 cup dill pickle chips, chopped
  
• Fresh lemon juice
  
• Pinch House Seasoning (recipe follows)
  
• Freshly ground black pepper
  
• .
  
• -- Crab Balls --
  
• 2 slices bread, crust removed and processed into crumbs
  
• 1/3 cup heavy cream
  
• 1 Tbsp mayonnaise
  
• 1 Tbsp Worcestershire sauce
  
• 1 Tbsp finely chopped fresh parsley leaves
  
• 1 Tbsp baking soda
  
• 1 tsp House Seasoning (recipe follows)
  
• 1 tsp seasoning salt
  
• 1 egg, beaten
  
• 1 pound lump crabmeat, picked free of any shells
  






Instructions



1. In a heavy, deep pot, preheat peanut oil to 365º F.
   
   
2. For the tartar sauce: Combine all ingredients in a food processor and blend to achieve desired chunkiness; adjust seasoning, and chill until ready to use.
   
   
3. 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.
   
   Makes about 2 dozen.
   
   ........
   
   HOUSE SEASONING
   
   • 1 cup salt
   • 1/4 cup black pepper
   • 1/4 cup garlic powder
   
   Mix ingredients together and store in an airtight container for up to 6 months.
   
   Makes 1-1/2 cups.