Best Crab Meatballs Recipes

Crab Meatballs image

Provided by karen

Categories Crab

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13

2 1/2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon oil
1 cup milk
1/4 teaspoon Worcestershire sauce
1 teaspoon fresh parsley, chopped
14 ounces crab, canned (drained & flaked)
1 1/4 cups breadcrumbs
1 egg, slightly beaten
2 tablespoons water
breadcrumbs (for coating)
oil (for frying)

Steps:

Place flour, salt and paprika in a 1 quart saucepan. Then add oil and stir until smooth.
Stir in milk gradually; cook over medium heat until mixture thickens, stirring constantly.
Remove from heat and add Worcestershire sauce, parsley and crab. Mix thoroughly, then add bread crumbs and mix.
Shape crab mixture into small balls. (If you wet your hands in cold water, the mixture won't stick to your hands).
Place some bread crumbs in a small bowl and egg beaten with a little water in a second small bowl.
Roll crab balls in bread crumbs, then in the egg, then in the bread crumbs again.
Add a small amount of oil to a saute pan and fry crab balls over medium heat. Fry them in several batches so the pan is not crowded, shaking the pan to move them around so they get browned on all sides.
If making ahead, heat in a baking dish at 350 degrees for 30 minutes before serving.

Nutrition Facts : Calories 129.8, Fat 3.9, SaturatedFat 1.1, Cholesterol 48, Sodium 265.4, Carbohydrate 12.7, Fiber 0.7, Sugar 0.9, Protein 10.3

Crab Cake Meatballs image

Provided by Food Network Kitchen

Time 40m

Yield 14 meatballs

Number Of Ingredients 12

1 pound lump crabmeat, picked over for shells and cartilage
1 cup panko breadcrumbs
1/2 cup fresh parsley leaves, chopped
1/4 cup chopped chives
2 large eggs, lightly beaten
2 cloves garlic, grated
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
One 24-ounce jar spicy tomato sauce
Flaky salt, for topping
Crushed red pepper flakes, for topping, optional

Steps:

Fold together the crabmeat, breadcrumbs, parsley, chives, eggs, garlic, lemon zest and juice, 1 teaspoon kosher salt and several grinds of black pepper with a spatula in a large bowl until everything is well combined. (Do not over-stir or shred the crabmeat.) Cover and refrigerate for 10 minutes to allow the breadcrumbs to hydrate.
Using a 1/4-cup measure or 2-ounce ice cream scoop, scoop the crab mixture and roll into balls, transferring to a plate as you go.
Heat 2 tablespoons oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until hot and shimmering. Gently add half the meatballs and cook, turning with tongs, until brown all over, about 5 minutes. Transfer to a plate and repeat with the remaining meatballs, adding up to 1 more tablespoon of oil as needed.
Add the first batch of meatballs back to the pot and add the spicy tomato sauce and 1/2 cup water. Do not stir as it will break up the meatballs; instead, give the pot a shake so the sauce gets under the meatballs and they do not stick to the bottom. Bring to a strong simmer over medium-high heat, then lower to a gentle simmer and cook until the meatballs are heated through, about 5 minutes. Sprinkle with flaky salt and crushed red pepper flakes, if using.