I decided to practice up a little on my seafood for the upcoming throwdown with some grilled lobster with Tarragon butter, and some crab stuffed shrimp with garlic butter sauce. They will appear later, but the stuffed shrimp left me with a dilemma. What to do with the rest of the lb of lump crab meat? Spicy Crab Balls!
Ingredients:
Rest of lb of lump crab meat (probably around 2/3 lb
1/4 cup mayo
2 Tbs dijon or Creole mustard
four eggs beaten
two jalapenos chopped
1/2 loaf of bread crust removed and cut into 1/2 inch cubes
Old Bay seasoning, hot sauce of choice, and pepper powder(s) to taste
Mix should look like this:
Mix by hand or fold together with a spoon. Careful not break up the crab meat too much. You want the texture to be rough, but hold together. Form into balls about 1 1/2 to 2in in diameter. Deep fry at 375F for three to four minutes. Don't crowd the pan or deep fryer. drain on paper towels and mix up spicy mayo. I just mixed up a cup of mayo with a tablespoon or so of Srirachi.
Ingredients:
Rest of lb of lump crab meat (probably around 2/3 lb
1/4 cup mayo
2 Tbs dijon or Creole mustard
four eggs beaten
two jalapenos chopped
1/2 loaf of bread crust removed and cut into 1/2 inch cubes
Old Bay seasoning, hot sauce of choice, and pepper powder(s) to taste
Mix should look like this:
Mix by hand or fold together with a spoon. Careful not break up the crab meat too much. You want the texture to be rough, but hold together. Form into balls about 1 1/2 to 2in in diameter. Deep fry at 375F for three to four minutes. Don't crowd the pan or deep fryer. drain on paper towels and mix up spicy mayo. I just mixed up a cup of mayo with a tablespoon or so of Srirachi.
 
