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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This dish has been a favorite at T. W. Graham & Co. for more than 30 years, due in no small part to the quality and freshness of the local crabmeat used. Ingredients:
1 pound fresh crabmeat, picked over |
2 cups crushed ritz crackers, divided |
6 tablespoons (3/4 stick) unsalted butter |
1/4 cup finely chopped green bell pepper |
1/4 cup finely chopped onion |
1/4 cup canned evaporated milk |
2 tablespoons dijon mustard |
2 tablespoons worcestershire sauce |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup whole milk |
1 large egg |
vegetable oil (for frying) |
Directions:
1. Mix crabmeat and 1 cup cracker crumbs in a large bowl. Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt, and pepper. Cover; chill for 1-6 hours.
2. Using scant 1/4 cup for each, form crab mixture into sixteen 1 1/2 -diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
3. Pour oil into a large wide pot to a depth of 2 . Attach a deep-fry thermometer to side of pot. Heat oil to 350°F. Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch. Transfer to paper towels.
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