Best Crabmeat Balls Recipes

DEEP-FRIED CRABMEAT BALLS

Steps:

• Melt the butter, and blend in the flour, then milk.
• Cook until thickened, stir continuously.
• Cut the crabmeat into small pieces, removing fiber.
• Combine crabmeat with the spices, onion, parsley, and Worcestershire to cream sauce.
• Lightly sprinkle the breadcrumbs on bottom of pan.
• Spread the mixture in pan and chill for 1/2 hour.
• When chilled, mold the mixture into small balls and roll in fine bread crumbs.
• Then dip in beaten egg, and re-coat in crumbs.
• Fry in deep fat about 350F, or until lightly browned.
• Drain on paper towels, stick tooth-picks in and serve!

CRABMEAT BALLS

Steps:

• Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, old bay seasoning & parsley. In a separate bowl, combine egg, mustard, lemon juice & Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf sized balls and place on a cookie sheet. Bake @ 350 for 30 minutes. Drizzle w/ melted butter and allow to cool.

DEEP-FRIED SWEET-AND-PUNGENT CRABMEAT BALLS

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). 2. Pick over crabmeat then mince, together with scallions. Chop mushrooms coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape mixture into walnut-size balls. 3. Beat egg. Dip crabmeat balls in egg then dredge lightly in cornstarch. 4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until golden. Drain on paper toweling. 5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.