Clam Balls

Makes: 35 Balls

1 pound crabmeat, flaked

1/4 cup butter, melted

1 teaspoon salt

1/8 teaspoon cayenne pepper

1 teaspoon dry mustard

1 teaspoon parsley flakes

2 teaspoons Worcestershire sauce

1/2 cup bread crumbs

2 egg yolks, lightly beaten

1/2 cup flour

Oil for frying

1. Place crabmeat in mixing bowl. Add butter, salt, cayenne pepper, mustard, parsley flakes, Worcestershire sauce, bread crumbs, and egg yolks to crab; mix well. Refrigerate for 2 to 3 hours, or until stiff enough to be handled easily.

2. Form crab mixture into 35 small balls the size of a walnut. Dredge in flour.

3. Heat several inches of oil to 360 degrees in heavy saucepan or deep-fat fryer. Fry crab balls until golden brown. Drain on paper towels, and serve hot.

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