Wednesday, February 29, 2012

Yummy, crab balls!

Another recipe from this month's inspiration board were these crab croquettes from Sunset magazine. Since I can't ever seem to follow directions, I made some additions to mine and used canned crab instead of fresh shelled crab (saves $$). They were so tasty, like a mini crab cake ball. Beware though, it'll only make about 10 balls, so if you're planning on making for many, at least double the recipe.

What you need
1/4 cup green onions, chopped
1 tbsp butter
1/2 tsp garlic powder
salt and pepper
crushed red pepper flakes
6 oz canned crab meat
2 tbsp shredded cheese
1 egg
1-2 cups croutons (or breadcrumbs)
vegetable oil for frying

What you do
1. In a food processor, grind the croutons until you've gotten a breadcrumb consistency. I used garlic and herb croutons, which added some extra nice flavor.
2. Saute onions in butter until soft. Remove from heat and add, seasonings, crab, egg, cheese and 4 tbsp breadcrumbs. Mix well. You can add more breadcrumbs if the consistency is too mushy.
3. Form balls from your crab mixture and roll in breadcrumbs to coat. Fry in hot oil then place on paper towel to soak up the excess oil.
4. I served the crab balls with a mixture of ketchup, hot sauce, bbq sauce and buffalo sauce - a perfect mixture of spicy and sweet. Would also be tasty with tartar sauce.