Crab meat balls are a versatile and delicious cocktail snack that can be served as crispy fried enabling it to be coated and fried just before serving.
Sand bubbler crabs (or sand-bubblers) are crabs which are generally used for making Crab Meat Balls. They are just not one single species but belong to the genera Scopimera and Dotilla in the family Dotillidae. They are small crabs that live on tropical beaches of Indo-Pacific region.
Ingredients:
- 1 Kg . fresh or frozen crab meat
- Dry Bread crumbs –panko or crushed crackers
- 2 beaten eggs for binding
- 1 TBSP Mayoneese
- 2 TBSP Chopped Parsley
- 1TBSP fresh lemon juice
- 1 TSP Worcestershire sauce
- 1 TSP Dijon mustard
- 1 TSP Old Bay seasoning
- 2/3 green chili finely chopped
- 1 green onion finely chopped
- 2TBSP Butter
- Salt to taste
- Vegetable Oil for frying
Steps:
- Drain the crabmeat. If it feels too lumpy, lightly crumble the larger chunks with a fork or your fingertips.
- Combine the crabmeat with dry breadcrumbs and keep in a bowl.
- 1 tbsp butter is melt in a saucepan and removed from the flame. Now add the flour. Stir in the milk, and return the sauce pan to moderate heat Thus bring to a boil, stirring constantly. The white sauce is prepared.
- Now mix the crabmeat with White sauce, 1 TBSP Mayoneese , 2 TBSP Chopped Parsley, 1 TBSP fresh lemon juice, 1 TSP Worcestershire sauce, 1 TSP Dijon mustard , 1 TSP Old Bay seasoning, 2/3 green chili finely chopped, 1 green onion finely chopped, and salt to taste
- If the mixture is too wet to form small balls, add more crumbs to tighten it slightly. The mixture should remain very moist but still come together. After scooping all the crab mixture, gently shape into1inch round ball with floured hands
- Roll each ball in the beaten egg batter.
- Now coat each ball in bread crumbs and the crab meat balls are ready to be fried.
- Now take a frying pan and brush with butter and fry the crab meat balls in vegetable oil.
- Place the meat balls on paper napkins for draining excess oil
NOTE:
This recipe yields 40 crab balls. Served at four per person, thus serving 10 heads
Goes well with Coleslaw Apple Salad /Ceaser Salad /Crispy Green Salad and crispy Frech fries and Tartar sauce
RECOMMENDED PAIRING:
Best with SCOTCH/Single Malt on the rocks, with SODA or Plain water, Zesty Red and White Wines