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Epicurious

Crab Balls

5.0

(2)

This dish has been a favorite at T. W. Graham & Co. for more than 30 years, due in no small part to the quality and freshness of the local crabmeat used.

Recipe information

  • Yield

    Makes about 16 servings

Ingredients

1 pound fresh crabmeat, picked over
2 cups crushed Ritz crackers, divided
6 tablespoons (3/4 stick) unsalted butter
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1/4 cup canned evaporated milk
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 large egg
Vegetable oil (for frying)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsCrabShellfishSeafoodStarterDinnerNut FreeFryBon Appétit
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