"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crab Balls Recipe

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This recipe for Crab Balls, by , is from Grandma's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vanity Christensen
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Oil for frying
2 slices Bread
1/3 c. Heavy Cream
1 tsp. Mayonnaise
1 tsp. Worcestershire Sauce
1 T. Parsley Leaves
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Garlic Powder
1 Egg Beaten
1 lb. Lump Crab Meat

Directions:
Directions:
In a heavy, deep pot, preheat oil to 365. In a large bowl moisten bread crumbs with cream. Finely chop parsley leaves and pick crab meat free of any shells. Mix all ingredients into bread crumbs. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve Crab Balls while hot, with tarter sauce.

Personal Notes:
Personal Notes:
Balls can also be made ahead of time and reheated.

 

 

 

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