Crab Balls

Total Time:
30 min
20 min
10 min

about 2 dozen

  • Peanut oil, for frying
  • Tartar Sauce:
  • 1 cup mayonnaise
  • 1 white onion, chopped
  • 1/2 cup dill pickle chips, chopped
  • Fresh lemon juice
  • Pinch House Seasoning, recipe follows
  • Freshly ground black pepper
  • Crab Balls:
  • 2 slices bread, crust removed and processed into crumbs
  • 1/3 cup heavy cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 teaspoon House Seasoning, recipe follows
  • 1 teaspoon seasoning salt
  • 1 egg, beaten
  • 1 pound lump crab meat, picked free of any shells
  • 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.

House Seasoning:
  • 1 cup salt

  • 1/4 cup black pepper

  • 1/4 cup garlic powder

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

  • Yield: 1 1/2 cups

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