Crab Balls

16 oz All Natural Backfin, Special or Claw crabmeat
2/3 cup crushed saltine crackers
2 large eggs, beaten
4 tbs mayonnaise
1 tsp Worcesteshire sauce
1 1/3 tbs Dijon mustard
1 1/3 tbs chopped parsley
1/3 tsp pepper
1/3 tsp salt
1 1/3 tsp Old Bay
oil for frying
Drain and flake crabmeat. Remove any shell pieces. In a large bowl mix the bread, egg and remaining ingredients. Add the crabmeat to the egg mixture and gently blend the ingredients together. Chill mixture until hardened. Roll into small balls. Deep fry until golden brown or until an internal temperature of 140F is reached.

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