Crab Balls

Name: Crab Balls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Global
Ingredients: 59 milliliters black pepper; 24 servings Freshly ground black pepper; 2 slices bread, crust removed and processed into crumbs; 118 milliliters dill pickle chips, chopped; 1 egg, beaten; 1 Tbsp finely chopped fresh parsley leaves; 59 milliliters garlic powder; 79 milliliters heavy cream; 24 servings Fresh lemon juice; 454 grams lump crab meat, picked free of any shells; 237 milliliters mayonnaise; 1 Tbsp mayonnaise; 24 servings Peanut oil, for frying; 237 milliliters salt; 1 teaspoon seasoning salt; 1 white onion, chopped; 1 Tbsp Worcestershire sauce

Crab Balls is From preparation to the plate, this recipe takes about 30 minutes. If you have parsley leaves, salt, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Peanut Oil

Equipment you will use

Pot

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.

Ingredients you will need

Tartar Sauce

Seasoning

Equipment you will use

Food Processor

For the crab balls: In a large bowl, moisten bread crumbs with heavy cream.

Ingredients you will need

Breadcrumbs

Heavy Cream

Crab

Equipment you will use

Bowl

Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch.

Ingredients you will need

Walnuts

Cooking Oil

Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated.

Ingredients you will need

Tartar Sauce

Crab

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

Equipment

Pot

Food Processor

Bowl

Ingredients

Servings:

59milliliters

black pepper 24servings

Freshly ground black pepper 2slices

bread, crust removed and processed into crumbs 118milliliters

dill pickle chips, chopped 1

egg, beaten 1Tbsp

finely chopped fresh parsley leaves 59milliliters

garlic powder 79milliliters

heavy cream 24servings

Fresh lemon juice 454grams

lump crab meat, picked free of any shells 237milliliters

mayonnaise 1Tbsp

mayonnaise 24servings

Peanut oil, for frying 237milliliters

salt 1teaspoon

seasoning salt 1

white onion, chopped 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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 Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.