Thursday, September 17, 2009

Chef Shannah's Crab Balls

16 item can white crabmeat
8 item package cream cheese
½ cup chopped green onion
½ cup dehydrated red & green bell pepper
3 tablespoon butter
½ cup ½ & ½
3 tablespoon season all & garlic powder (mixed)
1 item can bread crumbs



Take quart size pot and melt butter.

Add green onion and dehydrated bell peppers to butter.

Sautee until almost golden brown.

Add 1/2 & 1/2 to mixture and bring to a boil.

Reduce heat.

Add cream cheese and work into mixture until dissolved and well blended.Add season all and garlic powder mixtureAdd crabmeat and work into all ingredients until blended well.

Cook for 15 minutes and then remove from burner.

Let cool for 30 minutes.

Add bread crumbs to a mixing bowl.

Scoop 2tbsp of crabmeat mixture at a time and roll into bread crumbs.

Place scoops on was paper.

Refrigerate for at least 24 hours or freeze mixture until ready to cook.

Deep Frying:

Let crab balls thaw for at least 2 - 3 hours before deep frying.


30 - 50 Balls or 10 Crab Patties