51 %, cups flaked crabmeat or 1 1/2 cups imitation crabmeat. Remove with a slotted spoon and drain on a piece of paper towel. To make them for a meal, shape the mixture into several small or four larger crab cakes and fry or sauté them in butter (with or without the crumb coating). Add the salt and pepper and gently shape the crabmeat mixture into small balls. Gently combine the crabmeat with the beaten eggs, onion, if using, cracker crumbs, mayonnaise, mustard, and Worcestershire sauce. Heat oil in a heavy skillet over medium high heat. Serve these tasty crab balls with a​​ remoulade, tartar sauce, or cocktail sauce. At the lower point place mixture and form into a mini log. In a large skilled over medium high heat saute the minced garlic in the 1 T. Quickly stir in the cabbage, pea pods, water chestnuts, and onions. Add about 1/4 to 1/2 teaspoon of Cajun seasoning to the crab mixture. When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown. Get it free when you sign up for our newsletter. Or add some finely chopped green onions to the mixture. Serve hot with your choice of remoulade sauce, a ranch dressing dip, or cocktail sauce. The mixture for these appetizer-sized crab balls is similar to a crab cake mixture. Add finely chopped red or green bell pepper to the crab mixture. Example: You want the 4 points of the wrapper up, down, right and left. Just before serving time, roll the crab balls in fine breadcrumbs and deep fry in hot oil (365 F) until golden brown. Turn egg over with hands and fry gently. Just before serving time, roll the crab balls in fine breadcrumbs and deep fry in hot oil (365 F) until golden brown. Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers. In a … Then add the crabmeat and blend well again. Make second egg in same way. Moisten top with water and begin to roll egg roll from bottom until totally wrapped. Remove with a slotted spoon and drain on a piece of paper towel. In a large skilled over medium high heat saute the minced garlic in the 1 T. Set aside. Total Carbohydrate Some mayonnaise, a bit of mustard, and Worcestershire sauce add flavor. This is one good egg roll recipe, if your a crab fan! 154.8 g Serve with stir fried veggies and dipping sauce. Stir in the crab, egg, soy sauce, and pepper. Pick the crab meat over, discarding any bits of shell. Blend well. Place the crab balls on a large platter or baking pan and chill until firm. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). 1, Blanch cabbage and place into ice bath. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. With this cookbook, you’re never more than a few steps away from a down home dinner. Place the crab balls on a large platter or baking pan and chill until firm. For extra color, add finely minced green or red bell pepper. Serve hot with your choice of remoulade sauce, a ranch dressing dip, or cocktail sauce. Lower heat. Drain and squeeze out excess water. After mixing, fill the rolls with 1/2 cup filling and serve. Lay out the wrappers and divide mixture evenly. 1/2 teaspoon Kosher salt (or seasoned salt or, Fine dry bread crumbs (or cracker crumbs, for rolling). In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk.

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