Crab Balls

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I made these for Christmas day appetizer and they got rave reviews. I actually only used 1 slice of bread and they came out just perfect.

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these are on point you cant get much better than these every time i make them they get crushed

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How would I reheat this? I'm guessing oven. Anyone have any suggestions?

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I made these for a New Year's Eve party. They were a hit, but I thought they were really salty. I followed the salt directions. It calls for her House Seasoning with salt and Seasoning salt. That's too much. I used 3 cans of crab. It was a little on the wet side. Maybe should have used 4 cans of crab. I did refridgerate them first and then I rolled them in bread crumbs. Also they don't take long in the fryer at all. My first batch was in too long at 3 minutes. The tartar sauce is great too.

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My family loved the crab balls. My advice is to roll the balls ahead of time (all that you will prepare so that when you are ready to cook you can give all your attention to the stove. Even under medium heat, I found them easy to burn if you're not careful. They are a tad bit oily. Drain on a paper towel immediately out of the oil. Serve shortly after cooking. The tarter sauce is a necessary compliment. It took the flavor to a completely different level.

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I used this recipe for something new on the Christmas Dinner menu. It was a hit, and they wanted more the same day.

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These crab balls were great. I made them for a dinner party and everyone wanted more.

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Want to try these. Sounds great but I've never cooked with crab before - Can anyone tell me, that when a recipe clls for lump crabmeat, do you but it at the store already cooked or is it raw crameat?

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Very good recipe. I'm still trying to figure out where some of the viewers saw baking soda in the listed ingred? None is listed in the recipe I see on the Web?????????

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i make these all the time.And I NEVER have any leftovers a great hit.