Friday, May 10, 2013

Crab Balls

1 lb crabmeat from the blue crab
1 egg, beaten
1 tablespoon yellow prepared mustard
¼ cup panko bread crumbs
1 cup panko bread crumbs
¼ cup milk
1 tablespoon Old Bay seasoning
Oil for frying

Note: You can use less Old Bay you like. Being from Maryland’s coastal region we like our Old Bay and use it liberally. If you aren’t from a coastal region you may want to use half the amount of Old Bay.

In small bowl combine ¼ cup panko bread crumbs and the milk. Let sit for five minutes so the panko can soak up the milk.

In large bowl combine beaten egg, mustard, Old Bay and panko/milk mixture. Gently fold in crabmeat. Shape crab mixture into walnut sized balls and roll in remaining panko. Place on waxed paper lined plate. Place crab balls in fridge or freezer to chill for thirty minutes.

Heat oil to 350 degrees in iron skillet. Fry crab balls, making sure both sides get golden brown. You could even fry them in a deep fryer. Drain crab balls on paper towels and serve. Very yummy!

Note: Someone from the Eastern Shore of Maryland—such as myself—would sprinkle the balls with a small amount of Old Bay when they come out of the fryer. Just saying... 


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