Crab Balls

• 2 slices bread, crust removed and processed into crumbs
• 1/3  cup  heavy cream
• 1  tablespoon  mayonnaise
• 1  tablespoon  Worcestershire Sauce
• 1  tablespoon  fresh parsley, finely chopped
• 1  teaspoon  Paula Deen's House Seasoning
• 1  teaspoon  Paula Deen's Seasoned Salt to taste
• 1 egg, beaten
• 1  lb  lump crab meat, picked free of any shells
• oil for frying

Tartar Sauce:
1-cup mayonnaise
1 white onion
1/2 cup dill chips
Fresh lemon juice
Pinch Paula Deen's House Seasoning
Fresh ground pepper

Moisten breadcrumbs with heavy cream. Mix in all other ingredients. Shape into balls about the size of a walnut. Fry in deep oil until brown. To make tartar sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness. Serve Crab Balls while hot, with tartar sauce. Balls can be made ahead of time and reheated.

Yield: About 2 dozen
Prep time: 20 minutes
Cook time: 5-10 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen