Crab balls

Votes: 3

Time: 20 min.
Complexity: easily
Quantity: 24 pcs.

Crab balls - detailed cooking recipe.

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.

Ingredients for the recipe:

Crab balls

450 g of crab meat in pieces (without shell)
2 slices of bread (cut off the crust and crumble the crumb)
1/3 cup heavy cream
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp finely chopped fresh parsley leaves
1 tsp. homemade seasoning (see recipe below)
1 tsp. seasoned salts
1 beaten egg

Tartar sauce

1 cup mayonnaise
1 chopped onion
1/2 cup sliced pickled cucumber slices
Fresh lemon juice
A pinch of homemade seasoning (see recipe below)
Ground black pepper

Homemade seasoning

1 tbsp. salt
1/4 cup black pepper
1/4 cup garlic powder

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a heavy, deep saucepan, heat the peanut oil to 185°C.

For tartar sauceCombine all ingredients in a food processor and blend until you achieve the desired chunky consistency. Season with seasonings and refrigerate before using.

For crab ballsIn a large bowl, soak the bread crumbs in heavy cream. Mix the remaining ingredients. Form into walnut-sized balls.
Fry until golden brown, about 5 minutes per batch. Serve hot with tartar sauce. The balls can be made in advance and reheated.

Homemade seasoning: Mix ingredients and store in an airtight container for up to 6 months.
Exit: 1.5 tbsp.