Crab Balls
Lump crab meat, red bell pepper, onion, celery and seasonings rolled into a crispy ball and fried till golden brown.
Servings: 12 crab balls
Calories: 83kcal
Equipment
- Heat tolerant frying pan
- Slotted spoon or spider
- Meat thermometer
Ingredients
Crab Ball Ingredients
- 8 ounces lump crab meat
- ¼ each: red bell pepper, celery, onion , finely diced
- 1 tablespoon oil
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon chopped parsley
- 1 large egg
- 1 teaspoon Cajun or Creole dry seasoning
- ¼ cup breadcrumbs
- chopped parsley, garnish
Batter Ingredients
- frying oil: canola or vegetable , See Recipe Notes
- 1 cup breadcrumbs (finely ground; not Panko)
- 2 tablespoons cornstarch
- ½ teaspoon Cajun or Creole seasoning
- ½ teaspoon salt
Instructions
- Heat oil in a skillet on medium to medium-high heat; add chopped vegetables and saute for 2 minutes; drain in fine-meshed strainer; transfer to large mixing bowl1 tablespoon oil, ¼ each: red bell pepper, celery, onion
- Add remaining ingredients to mixing bowl and combine well; form crab mixture into 1" inch balls and place on a parchment lined baking sheet; refrigerate for 30-minutes8 ounces lump crab meat, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 tablespoon chopped parsley, 1 large egg, 1 teaspoon Cajun or Creole dry seasoning, ¼ cup breadcrumbs
- Combine batter ingredients in a flat or shallow bowl1 cup breadcrumbs (finely ground; not Panko), 2 tablespoons cornstarch, ½ teaspoon Cajun or Creole seasoning, ½ teaspoon salt
- Gently coat each crab ball roll with the breadcrumb mixture
- Add frying oil to a heat-tolerant stockpot or Dutch oven; use a meat thermometer and bring oil temperature to 325-350℉frying oil: canola or vegetable
- Use a slotted spoon or spider to place the crab balls into the hot oil; fry for 1-2 minutes, until golden brown; remove crab balls from hot oil with slotted spoon or spider and place on paper towels.
- All the crab balls to cool slightly before serving. Garnish with chopped parsleychopped parsley, garnish
Notes
About the frying oil:
The amount of frying oil will depend upon the size of your frying pan and how many crab balls you make. Fill the stockpot with about 1½" inches of oil to ensure the crab balls are completely submerged. I fried the crab balls a 2-quart Dutch oven and used 4 cups of oil.
Nutrition
Serving: 1cup | Calories: 83kcal | Carbohydrates: 10g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 344mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg