Deep Fried Crabmeat Balls Recipes

CRISPY CRAB BALLS

Steps:

• In a large bowl combine Crab Cake Mix and mayo. Add crabmeat and gently toss until well blended. Shape into 24 balls.Fry in batches in hot oil until golden brown turning once. Drain on paper towels. Serve with tartar sauce.

BALTIMORE RAVENS RAGIN' CRAB BALLS

Steps:

• 1. combine ingredients 1-9. add 1/3 of the bread crumbs.
• 2. fold ingredients together
• 3. on a large plate combine remaining bread crumbs and parsley. form the crab mixture into 1 1/2 inch balls. roll balls in the bread crumbs and parsley mixture.
• 4. deep fry at 320 degrees for 3 minutes or until golden brown
• 5. remove and drain oil
• 6. serve with spicy crab sauce

CRAB FRITTERS WITH SPICY MAYO

Steps:

• To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
• Heat oil to 375 degrees F in a deep-fryer.
• Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
• Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.

DEEP-FRIED CALIFORNIA ROLL RICE BALLS

Steps:

• Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
• Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
• When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
• Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
• Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.

FRIED CRAB BALLS

Steps:

• Enjoy.

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!

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.