Catherine's Crab Balls with Remoulade Sauce

This appetizer was served at our dinner on January 27, 2006, at Gail and Chas Benedict's house.


Catherine's Crab Balls with Remoulade Sauce

makes approximately 24 pieces

Crab mixture
1 lb crab meat, fresh-cooked or canned
2 thin slices of good white bread
1 TB cream or half-and-half
1 TB mayonnaise
1 egg, beaten
1/3 of a green pepper, minced
1 heaping TB minced shallots
1 heaping TB minced fresh parseley
1 dash Worcestershire sauce
1 dash Tabasco sauce

Coating
1 cup cracker meal (or finely crushed cracker crumbs)
1/2 cup grated Parmesan cheese
1 TB paprika
2 eggs, beaten with with 2 teaspoons of water

Cut the crusts off the white bread and crumble it finely. Add the cream to the bread and mix thoroughly to moisten it. Add the crab and the other ingredients, except those for the coating, and mix thoroughly again, breaking up any very large clumps of crab meat.

Mix the coating ingredients and put in a shallow container such as a pie plate. Gently form a walnut-sized ball with the crab mixure between your hands (they will be very soft and won't form perfect spheres--that's OK). Roll the ball lightly in the cracker crumbs, then dip quickly and lightly in the egg to coat the entire ball, then roll in cracker crumbs again until completely covered. Place on a clean plate and continue forming the balls until all of the crab mixture is used.

Preheat oven to 170 to 200 degrees, depending on the lowest setting available, and place a heat-resistant plate or flat glass casserole in the oven to pre-heat as well. Heat oil in an electric deep fryer or a small saucepan to 350-360 degrees (if using a saucepan, oil should be at least 2 inches deep to fully submerge the crab balls while frying). Gently slip 2 or 3 balls into the hot oil and fry until nicely browned, about 2 to 3 minutes. Remove with a slotted scoop, draining oil over pot and handling gently, and place crab balls in the heated dish in the oven. If oil is at the proper temperature, the balls will not be greasy and won't need to be drained on paper towels. Continue frying 2 or 3 balls at a time until all are done.

Serve with Remoulade Sauce in a separate bowl for dipping (recipe follows).

Remoulade Sauce

1 cup mayonnaise
1 TB catsup
1 tsp Dijon mustard
2 tsp hot or sweet paprika, whichever preferred (I used hot)
1 dash Worcestershire sauce
1 dash Tabasco sauce (optional)
1 tsp lemon juice
1 small garlic clove, minced
2 tsp minced dill pickle
2 tsp capers, drained

Mix all ingredients together. To develop the best flavor, make at least 4 hours ahead and refrigerate until used. Keeps 2 days covered in the refrigerator.