Crab Cake Balls
By: Lady Catherine ...
Published: Thursday, March 31, 2011 - 1:17pm

Ingredients




2 pounds of imitation crabmeat
10 eggs – beaten
2 cups breadcrumbs – plain or Italian style
2 cups cornmeal
1 cup buttermilk
3 tablespoons rice wine vinegar
1 bunch Italian parsley – chopped
6 cloves garlic – chopped – plus 2 extra for the oil
4 stalks celery – chopped
Dashes of red pepper flakes
Dashes of fresh ground black pepper
Dashes of sea salt
1 medium onion – chopped
Cornmeal for rolling the balls in
Vegetable oil for frying
Dipping Sauce:
1/2 cup ketchup
2 tablespoons horseradish
1/2 teaspoon tsp. garlic chili paste or 1 desired hot sauce
1 teaspoon teriyaki sauce
1/2 Juice of lemon

Preparation

1 Shred the crabmeat in a large bowl. Add the celery, onions, garlic, parsley and seasonings and mix together well. 2 In a separate bowl combine the eggs, bread crumbs, 1 cup of cornmeal, buttermilk and the rice wine vinegar combine this together and then combine this with the crabmeat. 3 Set the other cup of cornmeal in a dish. Roll the crabmeat mixture into desired size balls and then coat the crab balls in the cornmeal. 4 Heat a large frying pan with about 1 inch of vegetable oil and 2 cloves of garlic. Carefully place the crab balls in the hot oil. When the balls become golden on one side, carefully turn them to become golden on the other side. 5 Prepare a plate with paper towels to drain the crab balls. 6 To Prepare the Dipping Sauce: 7 Combine all of the ingredients and mix.

About


These are very good for a Friday dinner or to serve as appetizers.
Enjoy with Love,
Catherine

Comments:
Mary

this is an interesting idea for crab, instead of cakes as usual...thanks for sharing this!