CRAB BALLS

CRAB BALLS
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Ingredients
  1. 1 teaspoon Paula Deen Seasoned Salt to taste
  2. 1 teaspoon Paula Deen’s House Seasoning
  3. 1 tablespoon fresh parsley, finely chopped
  4. 1 tablespoon Worcestershire Sauce
  5. 1 tablespoon mayonnaise
  6. 1/3 cup heavy cream
  7. 2 slices bread, crust removed and processed into crumbs
  8. 1 egg, beaten
  9. 1 lb lump crab meat, picked free of any shells
  10. oil for frying
  11. HOUSE SEASONING
  12. Ingredients
  13. 1 cup salt
  14. 1/4 cup black pepper
  15. 1/4 cup garlic powder
  16. Directions
  17. Mix ingredients together and store in an airtight container for up to 6 months.
  18. Optional: Add onion powder to your liking.
Tartar Sauce
  1. 1-cup mayonnaise
  2. 1 white onion
  3. 1/2 cup dill chips
  4. Fresh lemon juice
  5. Pinch Paula Deen House Seasoning
  6. Fresh ground pepper
Instructions
  1. Moisten breadcrumbs with heavy cream. Mix in all other ingredients. Shape into balls about the size of a walnut. Fry in deep oil until brown. To make tartar sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness. Serve Crab Balls while hot, with tartar sauce. Balls can be made ahead of time and reheated.
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