Crab Balls

2015-09-13
  • Yield : about 2 dozen
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
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Ingredients

  • Peanut oil, for frying
  • 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
  • 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 teaspoon House Seasoning, recipe follows
  • 1 teaspoon seasoning salt
  • 1 egg, beaten
  • 1 pound lump crabmeat, picked free of any shells
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Method

Step 1

In a heavy, deep pot, preheat peanut oil to 365 degrees F.

Step 2

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.

Step 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. Balls can also be made ahead of time and reheated.

Step 4

Mix ingredients together and store in an airtight container for up to 6 months.

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