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  • 6 - 8
  • 20m

Crab Balls with Sunset Tartar Sauce

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Crab balls are perfect for parties. A bite-size morsel can be popped in your mouth while holding a drink. Create and label different seasoning combinations and dipping sauces so guests can mix and match.

When my Dad’s twin sisters, Barb and Margie, got married down at the shore, the entire household pitched in to make hundreds of crab balls. Consider these little morsels for your next family reunion.

To serve a large group, freeze the crab balls and fry them frozen for 2 minutes, or until golden.

Instructions:
  • In a medium bowl, combine the egg, mayonnaise, panko, salt, cayenne, lemon juice, thyme, and parsley, Mix well.
  • Gently fold in the crabmeat.
  • Avoid over-blending. Form the mixture into 1-inch balls.
  • In a large heavy Dutch oven, heat 4 inches of oil until 320 degrees.
  • Add a handful of the crab balls and deep-fry for 1 to 2 minutes, or until crispy.
  • In a small bowl, combine the tartar sauce with cocktail sauce and stir until well-blended and pale orange.
  • Drain the crab balls briefly on paper towels and serve immediately with dipping sauce.
Ingredients:
  • 1 large egg, beaten
  • 2 tablespoons mayonnaise
  • 1 cup panko or other bread crumbs
  • 1 teaspoon kosher salt
  • 1 pinch cayenne
  • 1 tablespoon lemon juice
  • 1 tablespoon coarsely chopped fresh thyme
  • 1 teaspoon coarsely chopped fresh flat-leaf parsley
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • oil for deep-frying
  • 1 cup homemade or prepared tartar sauce
  • 3 tablespoons homemade or prepared cocktail sauce
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