Crab Balls, ( 72 )
Source of Recipe
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Recipe Link: http://www.cdkitchen.com/recipes/recipetemplate.php?scale=72+pcs&mid=10452 Crab Balls, ( 72 )
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 teaspoon salt
1/2 teaspoon cayenne
4 cans crab meat (170 gr. ea.)
1/2 cup finely chopped green onions
1/2 cup finely chopped parsley
6 eggs
6 cups soft fresh bread crumbs
Oil for deep frying
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In a heavy saucepan, melt butter over med. heat.
Stir in flour and mix well, gradually add milk, stirring
constantly, and bring to boil.
Reduce heat and simmer for 5 min., stirring until sauce
is thick and smooth.
Season with salt and cayenne and remove from heat.
Stir in crab meat, gr. onions and parsley; mix well.
Taste and adjust seasoning, if necessary.
Let cool to room temp.
In a shallow bowl, beat eggs until frothy.
Shape crab mixture into 1 inch balls.
Lightly coat the crab balls in the beaten egg.
Then, roll balls in bread crumbs to coat evenly.
Place balls on waxed paper lined baking sheet and
refrigerate for 30 minutes.
In a deep fryer or wok or large pot, heat 3 inches of
oil to 350 degrees.
Deep fry 6 - 8 crab balls at a time.
Drain on paper towels and let cool.
Freeze uncovered, in a single layer, then package in
air tight containers.
To reheat, bake FROZEN crab balls in a single layer on
baking sheet at 425 degrees F. for about 15 min. until crispy.
Serve immediately.
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