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Prep Time: Cook Time: Total Time:
2 medium white potatoes, peeled and grated
2 pounds crabmeat (or shrimp or crawfish)
1 small onion, grated (1/2 cup)
1/4 cup finely minced celery
1/4 cup grated bell pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon granulated garlic
2 teaspoons minced fresh parley
1 egg slightly beaten
1/4 cup plain flour
Fish fry meal, Panko or plain bread crumbs
Oil for deep frying
Clean and pick through the crabmeat, break up any large pieces. If using shrimp or crawfish, run through a meat grinder or food processor.
Mix the crabmeat with the vegetables and seasonings. Add the egg and mix well, add the flour and incorporate until fully blended.
Gather about 2 tablespoons in your hand and roll mixture into a ball. Roll each ball into the fish fry meal. Place on a pan and refrigerate for an hour or so to set.
Heat oil to 370 degrees. Add several balls at a time and fry until golden brown. Drain and enjoy this all time classic.
Serve with slices of lemon and your favorite sauces or try any of my favorites: Creole Remoulade Sauce, Creole Tartar Sauce or Tabasco Cocktail Sauce.
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FRIED CRAB BALLS
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Category: Recipes
Prep Time: Cook Time: Total Time:
2 medium white potatoes, peeled and grated
2 pounds crabmeat (or shrimp or crawfish)
1 small onion, grated (1/2 cup)
1/4 cup finely minced celery
1/4 cup grated bell pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon granulated garlic
2 teaspoons minced fresh parley
1 egg slightly beaten
1/4 cup plain flour
Fish fry meal, Panko or plain bread crumbs
Oil for deep frying
Clean and pick through the crabmeat, break up any large pieces. If using shrimp or crawfish, run through a meat grinder or food processor.
Mix the crabmeat with the vegetables and seasonings. Add the egg and mix well, add the flour and incorporate until fully blended.
Gather about 2 tablespoons in your hand and roll mixture into a ball. Roll each ball into the fish fry meal. Place on a pan and refrigerate for an hour or so to set.
Heat oil to 370 degrees. Add several balls at a time and fry until golden brown. Drain and enjoy this all time classic.
Serve with slices of lemon and your favorite sauces or try any of my favorites: Creole Remoulade Sauce, Creole Tartar Sauce or Tabasco Cocktail Sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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