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Correo Electrónico
Add a photoThese are very good for a Friday dinner or to serve as appetizers.
Enjoy with Love,
Catherine
Ingredientes
- 2 ½ lbs. of imitation crabmeat
- 10 eggs â beaten
- 2 cups breadcrumbs â plain or Italian style
- 2 cups cornmeal
- 1 cup buttermilk
- 3 tablespoons rice wine vinegar
- 1 bunch Italian parsley â chopped
- 6 cloves garlic â chopped â plus 2 extra for the oil
- 4 stalks celery â chopped
- Dashes of red pepper flakes
- Dashes of fresh ground black pepper
- Dashes of sea salt
- 1 medium onion â chopped
- Cornmeal for rolling the balls in
- Vegetable oil for frying
- Dipping Sauce:
- ½ cup ketchup
- 2 tablespoons horseradish
- ½ tsp. garlic chili paste or 1 tsp. desired hot sauce
- 1 tsp. teriyaki sauce
- Juice of ½ lemon
Direcciones
- Shred the crabmeat in a large bowl. Add the celery, onions, garlic, parsley and seasonings and mix together well.
- In a separate bowl combine the eggs, bread crumbs, 1 cup of cornmeal, buttermilk and the rice wine vinegar combine this together and then combine this with the crabmeat.
- Set the other cup of cornmeal in a dish. Roll the crabmeat mixture into desired size balls and then coat the crab balls in the cornmeal.
- Heat a large frying pan with about 1 inch of vegetable oil and 2 cloves of garlic. Carefully place the crab balls in the hot oil. When the balls become golden on one side, carefully turn them to become golden on the other side.
- Prepare a plate with paper towels to drain the crab balls.
- To Prepare the Dipping Sauce:
- Combine all of the ingredients and mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 5 servings | |
| Calories 822 | |
| Calories from Fat 139 | 17% |
| Total Fat 15.6g | 20% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 576mg | 192% |
| Sodium 1638mg | 68% |
| Potassium 1455mg | 42% |
| Total Carbs 95.26g | 25% |
| Dietary Fiber 5.6g | 19% |
| Sugars 14.32g | 10% |
| Protein 70.79g | 113% |
