July 6, 2009

Fried Crab Balls

Now for those of you wondering.....well, they are bigger than you think, at least these are. Fried and served for years in Acadian country, these tasty treats are made from what the land and waterways provided during our earlier beginnings down here in the south. These are wonderful served with shrimp or crawfish stews, bisques and the likes of jambalaya and etouffee dishes. They also make great dippers, just make 'em about tablespoon size.  

Fried Crab Balls
2 medium white potatoes, peeled and grated
2 pounds crabmeat (or shrimp, or crawfish)
1 small onion, grated (1/2 cup)
1/4 cup finely minced celery
1/4 cup grated bell pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon granulated garlic
2 teaspoons minced fresh parley
1 egg slightly beaten
1/4 cup plain flour
Fish fry meal, Panko or plain bread crumbs
Oil for deep frying

Clean and pick through the crabmeat, break up any large pieces. If using shrimp or crawfish, run through a meat grinder or food processor. Mix the crabmeat with the vegetables and seasonings. Add the egg and mix well, add the flour and incorporate until fully blended. Gather about 2 tablespoons in your hand and roll mixture into a ball. Roll each ball into the fish fry meal. Place on a pan and refrigerate for an hour or so. Heat oil to 370 degrees. Add several balls at a time and fry until golden brown. Drain and enjoy this all time classic.


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