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.
Recipe courtesy of Paula Deen