Crab Balls
Crab Balls
Whenever you combine crab cakes and pepper jack cheese, you are sure to be happy!!! These are the perfect appetizer for any meal. You could also make this as a full meal and serve it with a salad or pasta. In Louisiana we love to get boudin balls, which is dirty rice deep fried and stuffed with cheese. So I figured, I could do this with crab as well and it worked out perfectly. You can serve this with my homemade remoulade sauce, which is on my crab cake recipe. Start with 1 8 oz can of lump crab meat. I wouldn’t suggest any other crab meat since the lump is flavorful and holds together. Pour the crab meat in a bowl.
To the crab meat, add 1 tbsp of mayonnaise, 1 beaten egg, 1 tbsp green onion, 1/3 cup diced red onion, 1 tbsp creole mustard, juice from 1/2 lemon and 1/2 tbsp of Old Bay seasoning. Mix well.
Once it is mixed well, add 1/2 cup of Panko bread crumbs.
Add 3 cups of vegetable oil to a cast iron skillet or a deep fryer. While the oil is heating up, cut the block of pepper jack cheese into 6-7 small cubes.
Form the crab mixture into golf size balls and flatten. Add 1 cube of cheese to the middle and then form a complete ball around the cheese. The mixture should made 6-7 balls.
In 3 separate bowls, add 1 beaten egg with a splash of water, 1 1/2 cup flour and 1 1/2 cup of Panko bread crumbs. Add flour to each crab ball, then dip them into the egg wash and then fully cover each ball with Panko bread crumbs.
Once the oil has reached a temperature of 350 degrees, add the crab balls. Cook 2-3 minutes, making sure each side is fully cooked.
Once fully cooked, put on a baking pan lined with paper towel to drain any excess oil. Serve with a remoulade sauce or creole mustard and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
