Originally Posted by Captain Morgan
WOW! what's the deal with them crab balls? They look I lot
bigger than I thought they'd be.
Yes, it's Blue Crab jumbo back fin lump from the USA! Alabama to be specific! You gotta really be careful about what you get, some of the crab is from China and other parts of the world. Nothing unsafe about it that I know of but it's not the same quality/flavor as our beloved blue crabs on the East Coast.....Chesapeake Bay crabs are the best in my opinion.
Anyways, here's the recipe. Actually this is my fathers recipe, even though mine are very good, when he made them they were the best you'd ever eat. He would saute' in butter, but I deep fry them when making balls.
Dads Crab Cakes
1lb Jumbo Lump Crab Meat (please make sure it's at least from the US)
1/2 cup Mayonnaise
Dash or two of Dry mustard
5 Saltine Crackers or just enough to hold meat together, DON'T USE TOO MUCH
Couple dashes of Worcestershire and Hot Sauce
Salt and Pepper (you can use Old Bay if you prefer)
Mix egg, mayo, mustard, salt and pepper together, then add crab meat and lightly fold together, then crumble up the saltines and fold in until the mixture is somewhat tacky. You may use more or less crackers so start off with 3 and add 1 at a time until you get the right consistency.
For Crab Cakes -
Lightly form into patties, DON'T press together and saute in butter over medium heat until lightly browned. Spritz with fresh lemon juice and serve with tartar sauce.
For Crab Balls - Lightly form into balls, DON"T press together and deep fry at 340º until lightly browned. Spritz with fresh lemon juice and serve with tartar sauce.