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Earl's Crab Balls

Yield: 1 servings

Ingredients and directions for this recipe

FROM: EARL SHELSBY
1 lb Regular crab meat ds Dry mustard
2 ds Worcestershire sauce 2 tb Mayonnaise
-about 1 1/2 tsp Old Bay 1 ea Egg, beaten
-seasoning

Make sure there are no shells in crab meat. Handle carefully so that
the meat remains in lumps.
Put all ingredients in a bowl and carefully mix so that the crab
meat remains in lumps. I do this by repeatedly lifting the lumps with
my fingers and turning them over in the bowl. Form into crab balls and
place on a platter or dish. Place in refrigerator for at least an
hour, longer if time permits. This allows egg to gel enough to hold
crab cake together when frying. Deep fry in hot vegetable oil (375
degrees) for about 90 seconds or until crab balls are light brown.
Drain on paper towel. Great for appetizers.

See also:
Previous recipe Earl Grey Tea Rice
Next recipe Earl's Crab Cake

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