Bayou Lacombe Crab Balls
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
crab meat
|
|
| 2 | large |
eggs
|
|
| 1 | x |
peanut oil
|
*
|
| 1 | cup |
bread crumbs
italian style |
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
crab meat
|
|
| 2 | large |
eggs
|
|
| 1 | x |
peanut oil
|
*
|
| 237 | ml |
bread crumbs
italian style |
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Mix crabmeat, eggs and bread crumbs.
Make into small balls the size of small meatballs.
Roll balls in flour and fry in peanut oil until golden brown.
Drain on paper towels.
Put toothpicks in crab balls and serve with tartar sauce or ketchup.
