Best 4 Deep Fried Crab Balls With Vinegar Dip Recipes

CRAB BALLS

Steps:

• 1. Place crab meat in a mixing bowl and pick out any stray shell fragments.
• 2. Add crushed crackers, Old Bay seasoning, and parsley to the crab.
• 3. In a separate bowl, combine egg, mustard, lemon juice, and Worcestershire sauce. Whip with a whisk until smooth.
• 4. Pour egg mixture over the crab meat and crackers. Gently mix, careful not to break up large lumps of crab meat.
• 5. Mold into golfball-sized balls and place on a cookie sheet.
• 6. Bake at 350 degrees for 30 minutes.
• 7. Drizzle with melted butter and allow to cool. Serve with saltine crackers. Enjoy delicious baked crab balls!

BALTIMORE RAVENS RAGIN' CRAB BALLS

Steps:

• 1. combine ingredients 1-9. add 1/3 of the bread crumbs.
• 2. fold ingredients together
• 3. on a large plate combine remaining bread crumbs and parsley. form the crab mixture into 1 1/2 inch balls. roll balls in the bread crumbs and parsley mixture.
• 4. deep fry at 320 degrees for 3 minutes or until golden brown
• 5. remove and drain oil
• 6. serve with spicy crab sauce

DEEP-FRIED CRABMEAT BALLS

Steps:

• Melt the butter, and blend in the flour, then milk.
• Cook until thickened, stir continuously.
• Cut the crabmeat into small pieces, removing fiber.
• Combine crabmeat with the spices, onion, parsley, and Worcestershire to cream sauce.
• Lightly sprinkle the breadcrumbs on bottom of pan.
• Spread the mixture in pan and chill for 1/2 hour.
• When chilled, mold the mixture into small balls and roll in fine bread crumbs.
• Then dip in beaten egg, and re-coat in crumbs.
• Fry in deep fat about 350F, or until lightly browned.
• Drain on paper towels, stick tooth-picks in and serve!

DEEP FRIED CRAB BALLS WITH VINEGAR DIP

Steps:

• You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.Preparation: If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl pulse/start to chop vegetables. Add crab meat and pork fat pulse/start to mince. Add eggs, sherry, salt, corn-starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it you don't want a puree.Deep-frying: In deep fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature it should brown and cook through in about 5 minutes adjust heat if necessary. Proceed with deep-frying about 6 balls at a time avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl place on serving platter and surround with crab balls.