Crab Cake Balls

Name: Crab Cake Balls
Total time: 50 min
Yield: 6 servings
Ingredients: 2 pounds imitation crabmeat; 10 eggs – beaten; 2 cups breadcrumbs – plain or Italian style; 2 cups cornmeal; 1 cup buttermilk; 3 tablespoons rice wine vinegar; 1 bunch Italian parsley – chopped; 6 cloves garlic; 2 oil; 4 stalks celery – chopped; 1 dash red pepper flakes; 1 dash fresh ground black pepper; 1 dash sea salt; 1 onion medium, – chopped; cornmeal for rolling the balls in; vegetable oil for frying; 1/2 cup ketchup; 2 tablespoons horseradish; 1/2 teaspoon garlic chili paste tsp., or 1 desired hot sauce; 1 teaspoon teriyaki sauce; 1/2 juice lemon

Foodista

21Ingredients

650Calories

50Minutes

Ingredients

servings:

2 pounds imitation crabmeat
10 eggs (– beaten)
2 cups breadcrumbs (– plain or Italian style)
2 cups cornmeal
1 cup buttermilk
3 tablespoons rice wine vinegar
1 bunch Italian parsley (– chopped)
6 cloves garlic
2 oil
4 stalks celery (– chopped)
1 dash red pepper flakes
1 dash fresh ground black pepper
1 dash sea salt
1 onion (medium, – chopped)
cornmeal (for rolling the balls in)
vegetable oil (for frying)
1/2 cup ketchup
2 tablespoons horseradish
1/2 teaspoon garlic chili paste (tsp., or 1 desired hot sauce)
1 teaspoon teriyaki sauce
1/2 juice (lemon)

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Directions

Shred the crabmeat in a large bowl. Add the celery, onions, garlic, parsley and seasonings and mix together well.
In a separate bowl combine the eggs, bread crumbs, 1 cup of cornmeal, buttermilk and the rice wine vinegar combine this together and then combine this with the crabmeat.
Set the other cup of cornmeal in a dish. Roll the crabmeat mixture into desired size balls and then coat the crab balls in the cornmeal.
Heat a large frying pan with about 1 inch of vegetable oil and 2 cloves of garlic. Carefully place the crab balls in the hot oil. When the balls become golden on one side, carefully turn them to become golden on the other side.
Prepare a plate with paper towels to drain the crab balls.
Combine all of the ingredients and mix.

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