Crab balls
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 14
Complexity: easily
Servings: 14
Nutritional value per serving:
Calories 89, total fat 4 G., saturated fats 1 G., proteins 8 G., carbohydrates 7 G., fiber 1 G., cholesterol 58 mg, sodium 431 mg, sugar 2 G.
Calories 89, total fat 4 G., saturated fats 1 G., proteins 8 G., carbohydrates 7 G., fiber 1 G., cholesterol 58 mg, sodium 431 mg, sugar 2 G.
Everyone loves meatballs, and many people adore crab cakes, so this recipe combines both worlds: tender meatballs made from real crab meat are simmered in a spicy tomato sauce. Mix the meatballs with spaghetti, wrap them in pita bread, or pile them on polenta with sauce poured over them—it's delicious any way you like it!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g lump crab meat, sorted to remove shell fragments
- 1 tbsp. panko breadcrumbs
- 0.5 cup fresh parsley leaves, chopped
- 1/4 cup chopped chives
- 2 large eggs, lightly beaten
- 2 cloves garlic, grated
- Zest and juice of 1 lemon
- 2-3 tbsp. l. olive oil
- 1 can (700 g) of hot tomato sauce
- Sea salt flakes, for sprinkling
- Red pepper flakes, for sprinkling (optional)
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Cooking the dish according to the recipe:
- In a large bowl, combine the crab meat, breadcrumbs, parsley, green onions, eggs, garlic, lemon zest and juice, 1 teaspoon coarse salt, and a pinch of freshly ground black pepper with a spatula (do not chop the crab meat). Cover and refrigerate for 10 minutes to rehydrate the breadcrumbs.
- Using a 60ml ice cream scoop or 1/4 cup measuring cup, scoop the crab mixture into balls and place them on a plate.
- In a large Dutch oven or other heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add half of the meatballs and cook, turning with tongs, until golden brown on all sides, about 5 minutes. Transfer to a plate and cook the remaining meatballs, adding an additional 1 tablespoon of olive oil at a time as needed.
- Return the first batch of meatballs to the pot and add the hot tomato sauce and 1/2 cup water. Don't stir, or the meatballs will break; simply shake the pot to distribute the sauce underneath the meatballs and prevent them from sticking. Bring to a vigorous boil over medium heat, then reduce the heat and simmer until the meatballs are heated through, about 5 minutes. Season with salt and red pepper flakes, if using.
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