Crab Balls
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 2 dozen balls
Ingredients
- 1 teaspoon Paula Deen Seasoned Salt to taste
- 1 teaspoon Paula Deem's House Seasoning plus 1 pinch for sauce
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise plus 1 tablespoon
- 1/3 cup heavy cream
- 2 slices bread, crust removed and processed into crumbs
- 1 beaten egg
- 1 lb lump crab meat, picked free of any shells
- Oil, for frying
- 1 chopped 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.
