To make them for a meal, shape the mixture into several small or four larger crab cakes and fry or sauté them in butter (with or without the crumb coating). For extra color, add finely minced green or red bell pepper. Blend well. Serve these tasty crab balls with a remoulade, tartar sauce, or cocktail sauce. Just before serving time, roll the crab balls in fine breadcrumbs and deep fry in hot oil (365 F) until golden brown. Make second egg in same way. Place the crab balls on a large platter or baking pan and chill until firm. Moisten top with water and begin to roll egg roll from bottom until totally wrapped. Pick the crab meat over, discarding any bits of shell. 51 %, cups flaked crabmeat or 1 1/2 cups imitation crabmeat. Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers. Add about 1/4 to 1/2 teaspoon of Cajun seasoning to the crab mixture. Gently combine the crabmeat with the beaten eggs, onion, if using, cracker crumbs, mayonnaise, mustard, and Worcestershire sauce. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Place the crab balls on a large platter or baking pan and chill until firm. Add the salt and pepper and gently shape the crabmeat mixture into small balls. At the lower point place mixture and form into a mini log. This is one good egg roll recipe, if your a crab fan! Remove with a slotted spoon and drain on a piece of paper towel. Drain and squeeze out excess water. Heat oil in a heavy skillet over medium high heat. Serve with stir fried veggies and dipping sauce. Or add some finely chopped green onions to the mixture. When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown. In a large skilled over medium high heat saute the minced garlic in the 1 T. Quickly stir in the cabbage, pea pods, water chestnuts, and onions. With this cookbook, you’re never more than a few steps away from a down home dinner. Then add the crabmeat and blend well again. Lay out the wrappers and divide mixture evenly. 1/2 teaspoon Kosher salt (or seasoned salt or, Fine dry bread crumbs (or cracker crumbs, for rolling). 1, Blanch cabbage and place into ice bath. Get it free when you sign up for our newsletter. Total Carbohydrate Stir in the crab, egg, soy sauce, and pepper. Example: You want the 4 points of the wrapper up, down, right and left. Remove with a slotted spoon and drain on a piece of paper towel. The mixture for these appetizer-sized crab balls is similar to a crab cake mixture. Add finely chopped red or green bell pepper to the crab mixture. Serve hot with your choice of remoulade sauce, a ranch dressing dip, or cocktail sauce. In a … In a large skilled over medium high heat saute the minced garlic in the 1 T. 154.8 g Turn egg over with hands and fry gently. After mixing, fill the rolls with 1/2 cup filling and serve. Serve hot with your choice of remoulade sauce, a ranch dressing dip, or cocktail sauce. In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Some mayonnaise, a bit of mustard, and Worcestershire sauce add flavor. Lower heat. Set aside. Just before serving time, roll the crab balls in fine breadcrumbs and deep fry in hot oil (365 F) until golden brown. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.