Crab Meat Balls recipe
information
Delicious as a first course or a cocktail snack, crab meat balls can be made ahead, then coated and fried at the last minute
ingredients
1 lb fresh or frozen crab meat, chopped finely
4 slices white bread, crusts removed and made into crumbs
1 tbsp butter or margarine
1 tbsp flour
120 ml (4 fl oz) milk
1/2 red or green chilli, seeded and finely chopped
1 spring onion, finely chopped
1 tbsp chopped parsley
Salt
Flour
2 eggs, beaten Dry breadcrumbs
Oil for frying
4 slices white bread, crusts removed and made into crumbs
1 tbsp butter or margarine
1 tbsp flour
120 ml (4 fl oz) milk
1/2 red or green chilli, seeded and finely chopped
1 spring onion, finely chopped
1 tbsp chopped parsley
Salt
Flour
2 eggs, beaten Dry breadcrumbs
Oil for frying
method
1. Combine the crab meat with the fresh breadcrumbs and set aside.
2. Melt the butter and add the flour off the heat. Stir in the milk and return to moderate heat. Bring to the boil, stirring constantly.
3. Stir the white sauce into the crab meat and breadcrumbs, adding the chilli, onion and parsley. Season with salt to taste, cover and allow to cool completely.
4. Shape the cold mixture into 1 inch balls with floured hands.
5. Coat with beaten egg using a fork to turn balls in the mixture or use a pastry brush to coat with egg.
6. Coat with the dry breadcrumbs.
7. Fry in oil in a deep saute pan, saucepan or deep-fat fryer at 180°C (350°F) until golden brown and crisp, about 3 minutes per batch of 6. Turn occasionally while frying.
8. Drain on paper and sprinkle lightly with salt.
2. Melt the butter and add the flour off the heat. Stir in the milk and return to moderate heat. Bring to the boil, stirring constantly.
3. Stir the white sauce into the crab meat and breadcrumbs, adding the chilli, onion and parsley. Season with salt to taste, cover and allow to cool completely.
4. Shape the cold mixture into 1 inch balls with floured hands.
5. Coat with beaten egg using a fork to turn balls in the mixture or use a pastry brush to coat with egg.
6. Coat with the dry breadcrumbs.
7. Fry in oil in a deep saute pan, saucepan or deep-fat fryer at 180°C (350°F) until golden brown and crisp, about 3 minutes per batch of 6. Turn occasionally while frying.
8. Drain on paper and sprinkle lightly with salt.
serving amount
serves 6 - 8
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more information
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