Crab Balls / by Rattaya Nagorski

Bon Appetit, July 2011.

These crab balls are just like any other crab cakes, but they're fun to make. To top it off, they're fried! Since Eddie and I have made a pact to only eat fried foods when we make them, this is the perfect dish to stay on this pact. It's like the meatball of the seafood world. They are light and delicious, and you can make them as appetizers or the main course. I made them as the main course, served over romaine mix.  The recipe didn’t call for it, but I squeezed a wedge of lime over the entire dish, and it cut well with the flavors.

You can make them smaller, fry them in a less amount of time, and serve them in many different ways. The recipe calls for 16 balls, being 1 1/2″ in diameter.

GATHER:

  • 1lb fresh crabmeat, picked over
  • 2 cups crushed Ritz crackers, divided
  • 6 tbsp unsalted butter
  • 1/4 cup finely chopped green bell pepper [I omitted this. Not a fan of green bell pepper.]
  • 1/4 cup finely chopped onion
  • 1/4 cup canned evaporated milk
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup whole milk
  • 1 large egg
  • Vegetable oil [for frying] 
  • [I added 2 lemons, cut into wedges, and serve with the crab balls. Also, romaine mix.] 

MAKE:

  • In a large bowl, mix crabmeat and 1 cup cracker crumbs. Melt butter in a small skillet over medium heat; add green bell pepper and onion, saute until soft, about 5 min. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire sauce, salt, and pepper. Cover; chill for 1-6 hours.
  • Using scant 1/4 cup for each, form crab mixture into 1 1/2″ diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
  • Pour oil into a large wide pot to a depth of 2″. Deey fry thermometer should read 350°. Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch. Transfer to paper towels. Have fun and enjoy these crab balls!
Source: www.srirachaandketchup.com/crab-balls