Asian Fried Crab Balls

Name: Asian Fried Crab Balls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 6 servings Savory Broth; 454 grams fresh crabmeat, picked; 6 servings Daikon radish, cut into thin strips; 1 large egg; 6 servings Enoki mushrooms; 1 Tbsp grated fresh ginger; 1 large garlic clove, pressed; 2 green onions, minced; 1 strip Toasted nori; 6 servings Radish sprouts; 59 milliliters sesame seeds; 2 Tbsps dark soy sauce; 6 servings Vegetable oil

Asian Fried Crab Balls might be just the main course you are searching for. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 250 calories, 17g of protein, and 18g of fat. Head to the store and pick up radish sprouts, garlic clove, sesame seeds, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free, dairy free, pescatarian, and דל פחמימות, diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Process first 5 ingredients in a food processor 2 minutes or until very smooth, stopping to scrape down sides.

Equipment you will use

Food Processor

Transfer crab paste to a bowl, and stir in green onions. Cover and chill 1 hour.

Ingredients you will need

Green Onions

Crab

Equipment you will use

Bowl

Form the paste into 1/2-inch balls, squeezing tightly; roll balls in sesame seeds.

Ingredients you will need

Sesame Seeds

Roll

Place on a wax paper-covered plate in the refrigerator until ready to fry.

Equipment you will use

Wax Paper

Heat vegetable oil to 375 and heat oven to 20

Ingredients you will need

Vegetable Oil

Equipment you will use

Oven

Fry crab balls, in batches (making sure oil doesn't fall below 350), for 2 minutes or until lightly browned.

Ingredients you will need

Crab

Cooking Oil

Drain on paper towels, and place in oven while frying the other balls.

Equipment you will use

Paper Towels

Oven

Place a small mound of daikon radish, enoki mushrooms, and radish sprouts on one side of 6 small, warmed bowls. Arrange 3 or 4 balls in a pyramid in the bowls. Carefully ladle 2 tablespoons Savory Broth around the balls; top with nori.

Ingredients you will need

Enoki Mushrooms

Radish Sprouts

Daikon Radish

Broth

Nori

Equipment you will use

Bowl

Ladle

Serve immediately.

Equipment

Ingredients

Servings:

6servings

Savory Broth 454grams

fresh crabmeat, picked 6servings

Daikon radish, cut into thin strips 1large

egg 6servings

Enoki mushrooms 1Tbsp

grated fresh ginger 1large

garlic clove, pressed 2

green onions, minced 1strip

Toasted nori 6servings

Radish sprouts 59milliliters

sesame seeds 2Tbsps

dark soy sauce 6servings

Vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.