Crab Meatballs!

Hey Y'All! That's right, this week for my PIGskin Challenge I picked a Paula Deen recipe for my Crab Meatballs and it was very good! This recipe highlights the crab by not adding too many other flavors. And how great are these fun shell toothpicks! They were sent to me by Bloggy Buddy La at A Musing Potpourri, if you haven't stopped by recently please do to say hi-thanks La!

And here's another one of Earl's pearls of wisdom:

Crab Balls
2 slices of bread, crust removed and processed into crumbs
1/3 C heavy cream
1 Tblsp mayonnaise
1 Tblsp Worcestershire sauce
1 Tblsp parsley, finely chopped
1 tsp House Seasoning
1 tsp seasoned salt
1 egg, beaten
1 lb lump crab meat, picked clean of any shells
In a deep pot, preheat oil to 365 degrees. Paula uses peanut oil, I just used vegetable oil.
In large bowl, moisten bread crumbs with cream. Add the rest, shape into balls about the size of a walnut. Fry until brown, approx 5 minutes (or less!).
You can click HERE for Paula's Tartar Sauce recipe and the House Seasoning Recipe.

Notes:

• It's probably best to use a deep fryer, although I did use about 1/2" of oil in a pan (turning them) with no problem. They do cook up fast (2-3 minutes), you have to keep an eye on them.
• You should get about 24 meatballs using 1 Tblsp of mix.
• Personally, I'll use a heaping tsp of Old Bay instead of the House Seasoning and Seasoned Salt next time, only because I think that's the flavor I'm used to in seafood.
• Over all, I liked them and would make them again and I'm sure they'd go over well at any gathering. They stayed on the toothpick nicely too:@)

Have a happy day!

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