Ingredients

1 teaspoon Paula Deen Seasoned Salt to taste
1 teaspoon Paula Deen’s House Seasoning
1 tablespoon fresh parsley, finely chopped
1 tablespoon Worcestershire Sauce
1 tablespoon mayonnaise
1/3 cup heavy cream
2   slices bread, crust removed and processed into crumbs
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 House Seasoning
Fresh ground pepper

Directions

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.

Recipe Courtesy of Paula Deen