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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
peanut oil, for frying |
1 cup mayonnaise |
1 white onion, chopped |
1/2 cup dill pickle chips, chopped |
fresh lemon juice |
pinch house seasoning, recipe follows |
freshly ground black pepper |
2 slices bread, crust removed and processed into crumbs |
1/3 cup heavy cream |
1 tablespoon mayonnaise |
1 tablespoon worcestershire sauce |
1 tablespoon finely chopped fresh parsley leaves |
1 teaspoon house seasoning, recipe follows |
1 teaspoon seasoning salt |
1 egg, beaten |
1 pound lump crabmeat, picked free of any shells |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. Crab Balls:
2. In a heavy, deep pot, preheat peanut oil to 365 degrees F.
3. For the Tartar Sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.
4. For the Crab Balls: In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated.
5. House Seasoning:
6. Mix ingredients together and store in an airtight container for up to 6 months.
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