Crab Bon Bons Food

CRAB BON BON'S

Crab Bon Bon's image

Make and share this Crab Bon Bon's recipe from Food.com.

Provided by Donna Luckadoo

Categories Crab

Time 45m

Yield 75-100 Bon Bon's, 25 serving(s)

Number Of Ingredients 14

Ingredients

2 boxes chicken stuffing mix
2/3 cup 2% low-fat milk
4 eggs, beaten
1 cup Miracle Whip
1 lb finley shredded crabmeat, real or 1 lb imitation crabmeat (To shred crab meat,Celery & Onions I Use a Food Processor.)
1/2 cup finely diced celery
1/2 cup finely diced sweet onion
2 tablespoons dry mustard (not the Liquid!)
1/4 cup Old Bay Seasoning (Must Use Old Bay for it to taste right!)
2 teaspoons basil
2 teaspoons salt
2 teaspoons pepper
1 1/2 teaspoons cayenne pepper (I use Emeril's Bamm! -- It's not enough to make it Hot but you need to use it to have the right flav)
2 boxes shake n bake chicken coating mix (or generic is fine too. I use Extra Crispy for Chicken.)

Steps:

Mix all ingredients except the Shake n Bake.
Let the mixture stand until the moisture is absorbed and its soft enough to roll in your hands.
(If mixture is too thin add crushed ritz crackers or bread crumbs, but wait until liquid is absorbed to add anything and if mixture is too thick I add a little more salad dressing!) Roll mixture into quarter size balls or larger, and then roll the balls into the Shake n Bake.
Bake for 15 minutes on 400* (Makes 75 to 100 quarter size appetizers.).
Serve them hot, or at room temperature.
**Somepeople like to dip them in Cocktail Sauce, but I like them plain.

Nutrition Facts : Calories 89.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 42, Sodium 527.9, Carbohydrate 11.7, Fiber 2.2, Sugar 1.3, Protein 6.2

CRAB SALAD WITH DEEP-FRIED CRAB 'BON BONS' AND SMOKED BACON AIOLI

Crab salad with deep-fried crab 'bon bons' and smoked bacon aioli image

Crab takes centre stage in this dish, showcased in a salad, a dressing and deep-fried savoury 'bon bons'.

Provided by Matt Tebbutt

Categories Light meals & snacks

Yield Serves 2-4

Number Of Ingredients 33

Ingredients

500g/1lb 2oz crab shells, broken up
1 carrot, chopped
1 fennel, chopped
1 onion, chopped
1 celery stick, chopped
500ml/18fl oz chicken stock
50ml/2fl oz olive oil
2 tbsp moscatel vinegar
salt and freshly ground black pepper
100g/3½oz white crab meat
2 spring onions, trimmed and diced
1 tsp finely chopped fresh root ginger
1 garlic clove, finely chopped
2 tsp chopped fresh dill
1 lime, juice only
150g/5½oz plain flour
2 free-range eggs, beaten
150g/5½oz panko breadcrumbs
salt and freshly ground black pepper
2 free-range egg yolks, beaten
50ml/2fl oz light olive oil
3 garlic cloves, finely chopped
3 tbsp bacon fat (see cooked bacon below)
lemon wedge, for squeezing
3 smoked streaky bacon rashers, cooked until crispy and finely chopped
salt and freshly ground black pepper
250g/9oz white crab claw meat
1 red chicory, very finely sliced
½ fennel, very finely sliced
1 red chilli, diced
1 lime, juice only
salt and freshly ground black pepper
micro herbs, such as coriander or red amaranth, to garnish

Steps:

To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20-30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside.
To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2-3 minutes or until golden-brown, then transfer to kitchen paper to cool.
To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top.
To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper.
Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve.

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