Crab Balls

Lynne Hawkins

By
@chefmamma

We love crab cooked many ways here in Southern Maryland. This is one of my family's favorites. They are golden and crispy on the outside, smooth and savory on the inside! We do not use cocktail or tartar sauce, but feel free to use them if you like. If you use frozen crab meat, drain it well before using. You may also make these as big or as small as you like - just adjust cooking times. And as always, keep an eye on them as deep fryers all cook a bit different!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

1 Tbsp
onion, minced fine
1 Tbsp
celery minced fine
1 Tbsp
sweet red pepper, minced fine
1/2 tsp
gsp (equal parts garlic, salt, pepper mix)
1/2 tsp
Old Bay seasoning
1/2 tsp
dry mustard
2 Tbsp
flour
1
egg
1 lb
lump crab meat, fresh
1 c
panko bread crumbs
oil for deep frying

Directions Step-By-Step

1
Heat oil on medium-high until droplets of water sizzle and pop.
2
Mix together the vegetables and crab meat.
3
Sprinkle spices and flour over crab mixture, stir until coated.
4
Add beaten egg and mix until just combined.
5
Form 8 balls out of crab mixture using a large cookie scoop.
6
Gently roll each ball in panko crumbs and set on a plate.
7
Gently put them in the hot oil
8
Cook about 5-7 minutes, when they begin to float turn them over with a slotted spoon.
9
Cook 4-5 minutes more until golden brown.
10
Remove from oil and place on a paper towel to drain.
11
Cool just a few minutes and serve plain or with your choice of sauce.

About this Recipe

Main Ingredient: Seafood
Regional Style: Southern
Dietary Needs: Low Carb