Crab Cake Balls
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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1027
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).