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  Canned crabmeat 12 Ounce, well drained (frozen or fresh-cooked)
  Ground almonds/5 tbs fine dry bread crumbs 6 Tablespoon, packed
  Eggs 2 , beaten
  Spice paste/Curry powder To Taste
  Lemon juice/Lime juice 3 Teaspoon
  Hot oil 1 1⁄2 Cup (24 tbs)

Break up or chop crabmeat.
Add almonds, eggs and spicy paste.
We used 4 teaspoons.
Stir in lemon juice and taste for salt.
Form the mixture into 4 dozen small balls and drop into hot oil heated to about 350F.
Fry until golden, drain and serve on toothpicks with Yogurt-Mustard Dip.
If you intend to freeze these appetizers, deep fry only until crabmeat balls are set and pale in color.
This prevents dryness when reheating.
Chill, then drop into a plastic bag and freeze.
To reheat, spread in a shallow bake pan and bake at 400F for 6 or 7 minutes.
Prepare these ahead of time and freeze, then reheat quickly in a hot oven.
yogurt-mustard DIP: Combine 1 cup plain yogurt with 1 or 2 tablespoons prepared mustard, a dash of sugar and salt.
This goes well with any hot seafood nibble.

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