Tuesday, January 28, 2014

Crispy Crab Balls

These crab balls are supposed to be fried, but I decided to bake them in a 400 degree oven for 5 minutes and then drizzle a little butter over each crab ball and then bake another 15-20 minutes. Much healthier and I didn't miss the frying taste. I cut the recipe in 1/2 and it made 9 crab balls about the size in the picture.
I will print the recipe as it was given to me.

1 pound fresh crab meat
3 slices of white bread, crust removed (I used plain bread crumbs)
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
2 tablespoons butter
Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Add crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any.
Sherry says----- If they used oil to fry the crab balls, I didn't see where they used the butter.

For the sauce --- We used = parts of mayonnaise and Dijon Mustard and then 1/2 as much honey. Mix together and dip the crab balls in this sauce.

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