Crab Balls
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
Ingredients
- 1 teaspoon Paula Deen Seasoned Salt to taste
- 1 teaspoon plus 1 pinch for sauce Paula Deen's House Seasoning
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 cup plus 1 tablespoon mayonnaise
- 1/3 cup heavy cream
- 2 slices crust removed and processed into crumbs bread
- 1 beaten egg
- 1 lb picked free of any shells lump crab meat
- for frying oil
- 1 white onion
- 1/2 cup dill chips
- fresh lemon juice
- fresh ground pepper
Directions
Moisten breadcrumbs with heavy cream. Mix in seasoned salt, house seasoning, parsley, worcestershire, 1 tablespoon mayo, 1 egg and crab. Shape into balls about the size of a walnut. Fry in deep oil until brown. To make tartar sauce, combine 1 cup mayo, onion, dill chips, lemon juice, a punch house seasoning and pepper 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. Yields about 2 dozen crab balls.
