Title: Earl's Crab Balls
Categories: Seafood Appetizer
Yield: 1 Servings
| 1 | lb | Regular crab meat |
| 2 | ds | Worcestershire sauce dash dry mustard |
| 2 | tb | Mayonnaise about 1 1/2 tsp Old Bay seasoning |
| 1 | | Egg, beaten |
Make sure there are no shells in crab meat. Handle carefully so that the
meat remains in lumps. Put all ingredients in a bowl and carefully mix so
that the crab meat remains in lumps. I do this by repeatedly lifting the
lumps with my fingers and turning them over in the bowl. Form into crab
balls and place on a platter or dish. Place in refrigerator for at least an
hour, longer if time permits. This allows egg to gel enough to hold crab
cake together when frying. Deep fry in hot vegetable oil (375 degrees) for
about 90 seconds or until crab balls are light brown. Drain on paper towel.
Great for apetizers.