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Fish-Eye Crab Balls
Posted by Lori Ross - Viewed 872 times

by Lori Ross for Cooking Challenge Seven from Janet McLaughlin for a Pirate and the Sea Themed Birthday Party. 

1 lb lump crab meat, approximately 2 to 2 1/2 cups
1 cups bread crumbs or panko (Japanese breadcrumbs)
1 egg, well beaten
1 tsp Old Bay seasoning
1/2 cup mayonnaise

Place crabmeat in a mixing bowl along with the egg, mayonnaise and 1/2 of the bread crumbs. Mix gently. Shape the mixture into 12 to 16 crab balls. Mix remaining breadcrumbs with Old Bay seasoning and roll each ball into the breadcrumb mixture. Chill for at least 1 hour before cooking. Place balls on baking sheet, spray with PAM or other oil spray and bake in 350 degree oven for 30 minutes.  Alternatively, you may heat 1/4 cup cooking oil over medium heat and sauté each crab ball for 3-5 minutes until browned. Serve with cocktail sauce and toothpicks.


Variations:

Use canned salmon instead of crab meat if you are worried about shellfish allergies.

 






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