Earl's crab balls
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Regular crab meat |
| 2 | dashes | Worcestershire sauce about 1 1/2 tsp Old Bay seasoning |
| \N | dash | Dry mustard |
| 2 | tablespoons | Mayonnaise |
| 1 | each | Egg, beaten |
FROM: EARL SHELSBY
Make sure there are no shells in crab meat. Handle carefully so that the meat remains in lumps.
Put all ingredients in a bowl and carefully mix so that the crab meat remains in lumps. I do this by repeatedly lifting the lumps with my fingers and turning them over in the bowl. Form into crab balls and place on a platter or dish. Place in refrigerator for at least an hour, longer if time permits. This allows egg to gel enough to hold crab cake together when frying. Deep fry in hot vegetable oil (375 degrees) for about 90 seconds or until crab balls are light brown.
Drain on paper towel. Great for appetizers.
Submitted By PAT STOCKETT On 11-27-95
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