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Deep-Fried Crab Balls with Vinegar Dip


You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.













Trans-fat Free, Low Carb, Sugar-Free


½ pound crab meat
fresh, cooked
2 ounces pork fat
from loin
6 each water chestnuts
1 scallions, spring or green onions
2 large eggs
2 tablespoons sherry
1 teaspoon salt
2 tablespoons cornstarch
½ teaspoon ginger root
2 cups vegetable oil
for deep frying
Vinegar dip
2 tablespoons vinegar
black chinjiang
1 tablespoon vinegar
yellow rice
2 teaspoons soy sauce, tamari
½ teaspoon sugar


Cut pork fat into cubes. Trim and cut scallion into 1 inch sections, including greens.

Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables.

Add crab meat and pork fat; pulse/start to mince.

Add eggs, sherry, salt, corn- starch and minced ginger.

Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree.

Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil.

Using teaspoon, form small ball of crab mixture.

Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary.

Proceed with deep-frying about 6 balls at a time; avoid crowding them.

Drain on bamboo strainer or towel.

If you can't serve them immediately, refry briefly to crisp skin.

Avoid overcooking.

Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 42087% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 337mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 9%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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