CRAB CAKE MEATBALLS
Everyone loves meatballs and everyone loves crab cakes, so we've created the best of both worlds: dainty crab cake meatballs that are simmered in a spicy tomato sauce. These crave-able delights are incredibly versatile. Toss them with pasta, stuffed them into a roll or pile them on top of polenta--you'll love them every which way.
Provided by Food Network Kitchen
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Fold together the crabmeat, breadcrumbs, parsley, chives, eggs, garlic, lemon zest and juice, 1 teaspoon kosher salt and several grinds of black pepper with a spatula in a large bowl until everything is well combined. (Do not over-stir or shred the crabmeat.) Cover and refrigerate for 10 minutes to allow the breadcrumbs to hydrate.
- Using a 1/4-cup measure or 2-ounce ice cream scoop, scoop the crab mixture and roll into balls, transferring to a plate as you go.
- Heat 2 tablespoons oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until hot and shimmering. Gently add half the meatballs and cook, turning with tongs, until brown all over, about 5 minutes. Transfer to a plate and repeat with the remaining meatballs, adding up to 1 more tablespoon of oil as needed.
- Add the first batch of meatballs back to the pot and add the spicy tomato sauce and 1/2 cup water. Do not stir as it will break up the meatballs; instead, give the pot a shake so the sauce gets under the meatballs and they do not stick to the bottom. Bring to a strong simmer over medium-high heat, then lower to a gentle simmer and cook until the meatballs are heated through, about 5 minutes. Sprinkle with flaky salt and crushed red pepper flakes, if using.
CRAB MEATBALLS
If you like the stuffing in crab stuffed mushrooms, you've got to try this appetizer. I made my crab meatballs really small and served them with toothpicks as an appetizer. They are great plain, but I'm guessing that they would also be tasty served with seafood cocktail sauce. I haven't made this in ages, so I have no idea how much it yields.
Provided by karen
Categories Crab
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place flour, salt and paprika in a 1 quart saucepan. Then add oil and stir until smooth.
- Stir in milk gradually; cook over medium heat until mixture thickens, stirring constantly.
- Remove from heat and add Worcestershire sauce, parsley and crab. Mix thoroughly, then add bread crumbs and mix.
- Shape crab mixture into small balls. (If you wet your hands in cold water, the mixture won't stick to your hands).
- Place some bread crumbs in a small bowl and egg beaten with a little water in a second small bowl.
- Roll crab balls in bread crumbs, then in the egg, then in the bread crumbs again.
- Add a small amount of oil to a saute pan and fry crab balls over medium heat. Fry them in several batches so the pan is not crowded, shaking the pan to move them around so they get browned on all sides.
- If making ahead, heat in a baking dish at 350 degrees for 30 minutes before serving.
Nutrition Facts : Calories 129.8, Fat 3.9, SaturatedFat 1.1, Cholesterol 48, Sodium 265.4, Carbohydrate 12.7, Fiber 0.7, Sugar 0.9, Protein 10.3
HOLIDAY CRAB SPREAD
Flecked with bits of crab and sprinkled with shredded mozzarella, this delicious cheese ball is just the thing to get the party started.
Provided by My Food and Family
Categories Meal Recipes
Time 2h10m
Yield Makes 3-1/2 cups spread or 28 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 8
Steps:
- Beat cream cheese and sherry in large bowl with electric mixer on medium speed until well blended. Add shredded cheese, crabmeat, red peppers, parsley and black pepper; mix well.
- Press cream cheese mixture firmly into plastic wrap-lined 3-cup mold or bowl; cover. Refrigerate at least 2 hours or until firm.
- Unmold crab spread onto serving plate. Sprinkle with the remaining mozzarella cheese; press into crab spread to secure. Serve with the crackers.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CRAB CHEESE BALL
This is a favorite over the holidays and I make it for all the parties we go to. It's easy to make and tastes great.
Provided by sallee in Kingsville
Categories Spreads
Time 10m
Yield 1 ball, 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese, horseradish, Worcestershire sauce, crab meat and lemon juice together and form into a ball.
- Refrigerate for at least 2 hours (can make day ahead).
- Top with shrimp sauce.
- Serve with crackers.
Nutrition Facts : Calories 59.8, Fat 4.8, SaturatedFat 2.7, Cholesterol 17.8, Sodium 151, Carbohydrate 2.5, Fiber 0.1, Sugar 1.3, Protein 1.8
OLD BAY HOLIDAY CRAB BALL
Make and share this Old Bay Holiday Crab Ball recipe from Food.com.
Provided by Donna Luckadoo
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix crab meat, cream cheese, salad dressing, onions, shredded cheese and spices with a mixer.
- Chill mixture 1 hour.
- Mixture should be thick enough to shape into 2 balls or logs.
- Roll in the crushed pecans.
- Serve with crackers.
- I stated that it only feeds 10 because it's gone very quickly!
- Enjoy!
CRAB BALL
Make and share this Crab Ball recipe from Food.com.
Provided by Fluffy
Categories Crab
Time 6h15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the cream cheese, horseradish, ketchup, onions, worcestershire sauce and lemon juice.
- Stir until well blended.
- Add crab and stir until combined.
- Season to taste with hot pepper sauce.
- Form the mixture into a ball.
- Cover and refrigerate for at least 6 hours.
Nutrition Facts : Calories 383.6, Fat 31.6, SaturatedFat 17.6, Cholesterol 128.5, Sodium 998.2, Carbohydrate 7.6, Fiber 0.5, Sugar 5.8, Protein 18.1
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