CRAB FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
- Heat oil to 375 degrees F in a deep-fryer.
- Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
- Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.
DEEP-FRIED JUICY MEATBALLS
Make and share this Deep-Fried Juicy Meatballs recipe from Food.com.
Provided by ZekesDad40
Categories Meat
Time 30m
Yield 32 1oz. Meatballs, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat Deep fryer to 375 degrees. Put the mixed flour and cornmeal (dry) into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish. Mix all together thoroughly in a large bowl.
- Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching), deep fry for 5 minutes.
- The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.
Nutrition Facts : Calories 654, Fat 34.9, SaturatedFat 13.5, Cholesterol 154.2, Sodium 696.8, Carbohydrate 35.3, Fiber 3.4, Sugar 2.6, Protein 47
DEEP-FRIED CRABMEAT BALLS
I found this in my mother's recipes and it is so simple and a real crowd pleaser!! 8) (Prep time includes refrigerating time).
Provided by OceanIvy
Categories Crab
Time 45m
Yield 25 balls
Number Of Ingredients 12
Steps:
- Melt the butter, and blend in the flour, then milk.
- Cook until thickened, stir continuously.
- Cut the crabmeat into small pieces, removing fiber.
- Combine crabmeat with the spices, onion, parsley, and Worcestershire to cream sauce.
- Lightly sprinkle the breadcrumbs on bottom of pan.
- Spread the mixture in pan and chill for 1/2 hour.
- When chilled, mold the mixture into small balls and roll in fine bread crumbs.
- Then dip in beaten egg, and re-coat in crumbs.
- Fry in deep fat about 350F, or until lightly browned.
- Drain on paper towels, stick tooth-picks in and serve!
Nutrition Facts : Calories 21.7, Fat 1.1, SaturatedFat 0.5, Cholesterol 21.9, Sodium 168.1, Carbohydrate 0.8, Sugar 0.1, Protein 2.1
CRAB CAKE MEATBALLS
Everyone loves meatballs and everyone loves crab cakes, so we've created the best of both worlds: dainty crab cake meatballs that are simmered in a spicy tomato sauce. These crave-able delights are incredibly versatile. Toss them with pasta, stuffed them into a roll or pile them on top of polenta--you'll love them every which way.
Provided by Food Network Kitchen
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Fold together the crabmeat, breadcrumbs, parsley, chives, eggs, garlic, lemon zest and juice, 1 teaspoon kosher salt and several grinds of black pepper with a spatula in a large bowl until everything is well combined. (Do not over-stir or shred the crabmeat.) Cover and refrigerate for 10 minutes to allow the breadcrumbs to hydrate.
- Using a 1/4-cup measure or 2-ounce ice cream scoop, scoop the crab mixture and roll into balls, transferring to a plate as you go.
- Heat 2 tablespoons oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until hot and shimmering. Gently add half the meatballs and cook, turning with tongs, until brown all over, about 5 minutes. Transfer to a plate and repeat with the remaining meatballs, adding up to 1 more tablespoon of oil as needed.
- Add the first batch of meatballs back to the pot and add the spicy tomato sauce and 1/2 cup water. Do not stir as it will break up the meatballs; instead, give the pot a shake so the sauce gets under the meatballs and they do not stick to the bottom. Bring to a strong simmer over medium-high heat, then lower to a gentle simmer and cook until the meatballs are heated through, about 5 minutes. Sprinkle with flaky salt and crushed red pepper flakes, if using.
DEEP-FRIED CALIFORNIA ROLL RICE BALLS
We are a family that absolutely loves sushi, but don't always have all the ingredients at home to make it! Invention became the mother of necessity. So here is my reinvented version of the California roll!
Provided by Phat-N-Sassy78
Categories Sushi
Time 1h20m
Yield 5
Number Of Ingredients 12
Steps:
- Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
- Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
- When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
- Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
- Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.
Nutrition Facts : Calories 771.3 calories, Carbohydrate 93.4 g, Cholesterol 63.6 mg, Fat 35.7 g, Fiber 5.9 g, Protein 19.9 g, SaturatedFat 12.4 g, Sodium 2201.8 mg, Sugar 5.7 g
DEEP FRIED CRAB BALLS WITH VINEGAR DIP
Number Of Ingredients 15
Steps:
- You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.Preparation: If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl pulse/start to chop vegetables. Add crab meat and pork fat pulse/start to mince. Add eggs, sherry, salt, corn-starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it you don't want a puree.Deep-frying: In deep fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature it should brown and cook through in about 5 minutes adjust heat if necessary. Proceed with deep-frying about 6 balls at a time avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl place on serving platter and surround with crab balls.
Nutrition Facts : Nutritional Facts Serves
CRAB BALLS
Categories Shellfish Appetizer Side Fry Cocktail Party Graduation Backyard BBQ Seafood Crab Summer Family Reunion Shower Engagement Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 16 servings
Number Of Ingredients 13
Steps:
- Mix crabmeat and 1 cup cracker crumbs in a large bowl. Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt, and pepper. Cover; chill for 1-6 hours.
- Using scant 1/4 cup for each, form crab mixture into sixteen 1 1/2"-diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
- Pour oil into a large wide pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil to 350°F. Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch. Transfer to paper towels.
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