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