Calories per serving: 501kcal
Ingredients
-- Crab Balls --
- ½ pound Imitation Crab Meat chunk style
- ½ cup Mayonaise
- 1 teaspoon dried minced onion
- 1 teaspoon Red & Green Peppers
- ½ cup Bread crumbs
- ¼ teaspoon True Lemon
- ¼ teaspoon Osark Seasoning
- 1 teaspoon capers
-- Breading --
- 1 whole Egg
- 1 cup *Flour
- 1 cup panko bread crumbs
- ½ teaspoon Chipotle powder
- 1 teaspoon Sunflower oil about 2 cups for frying
-- Seafood Sauce --
- ¼ cup Ketchup
- ½ teaspoon Horseradish
- 2 tablespoon Homade Chili Sauce
- ¼ teaspoon True Lemon
- ⅛ teaspoon Tabasco
Instructions
- Mix all the crab ball ingredients together. Taste for seasoning.
- Using a small ice cream scoop, form the mixture into balls and set aside. The balls should be about 1 1/2 inches 3.81 cm.
- Get three shallow bowls or containers and put in one flour with chipotle, one egg, and one Panko breadcrumbs. Mix the flour and chipotle nicely. Beat the egg lightly with a fork.
- Dip the balls first in the flour mixture and shake off the excess. Then dip in the egg, letting the excess drip off, then roll in the panko bread crumbs.
- Put the balls in the refrigerator, uncovered.
- Put the oil in a deep saucepan or fryer and heat it to 380 F/ 193 C.
- While the oil is heating up, make the sauce and refrigerate it until the oil is hot enough.
- Get a rack and put some paper towels on it to absorb the grease.
- Dip two or three balls into the hot fat and let them cook until they have lightly browned about 3-4 minutes. Remove them from the fat and put them on the paper to absorb the grease,
- Serve with the sauce,
Notes
If you want, you can slice up a potato and make chips in the remaining fat.
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