Crab Balls
This recipe serves 24. Watching your figure? This pescatarian recipe has 123 calories, 4g of protein, and 10g of fat per serving. Head to the store and pick up pepper, pepper, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a heavy, deep pot, preheat peanut oil to 365 degrees F.
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.
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.
Mix ingredients together and store in an airtight container for up to 6 months.
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. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Tenuta di Nozzole Le Bruniche Chardonnay
Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.