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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 9 |
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In 'The Glory of Southern Cooking' by James Villas Ingredients:
1/2 lb fresh lump crabmeat, picked over for shells and cartilage |
1 tablespoon finely chopped scallion |
1 tablespoon finely chopped green bell pepper |
1 tablespoon finely chopped celery |
1 tablespoon finely chopped fresh parsley |
2 tablespoons mayonnaise |
1 teaspoon dijon mustard |
1 large egg, beaten |
1 tablespoon fresh lemon juice |
salt |
fresh ground black pepper |
1/8 teaspoon cayenne pepper |
3 tablespoons fine dry breadcrumbs |
1/2 cup white cornmeal |
vegetable oil, for deep frying |
Directions:
1. In a large mixing bowl, combine the crabmeat with all the remaining ingredients except the cornmeal.
2. and oil; stir until well blended, adding a bit more breadcrumbs if necessary to make a firm mixture.
3. Shape the mixture into balls, using about 1 tablespoon of mixture per ball; then coat each ball lightly.
4. and evenly in the cornmeal.
5. Pour about 3 inches of oil into a heavy saucepan; heat to 375°; fry the balls in batches until golden, about 2 minutes; drain on paper towels.
6. Serve hot.
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