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Crab Balls and Red Pepper Dip

1 lb. jumbo lump crabmeat
1 lb. backfin crabmeat
1 small red pepper, chopped fine
1 small red onion, chopped fine
1 scallion, sliced fine
6 TBPS. mayonnaise
4 TBPS. Cajun Seasoning
Juice of 2 lemons
1/2 cup unseasoned breadcrumbs
4 cups panko breadcrumbs
Canola oil

Preheat oven to 350 degrees.
In mixing bowl, combine mayonnaise, lemon juice, and Cajun Seasoning.
Add crabmeat, peppers, onions, scallions, unseasoned breadcrumbs and mix well.
Form into 2 oz. balls.
Coat the balls with the panko breadcrumbs evenly and refrigerate for 15 minutes.
In a large saute pan heat oil on medium-high.
Fry the crab balls until light brown then finish in pre-heated oven for 10 minutes or until golden brown.
Can also be baked in a 375 degree oven until golden brown for about 15 minutes.
In sauce pot combine and cook down until soft, medium heat, 4 chopped red peppers, 1 small onion chopped, 3 TBPS. olive oil, and 2 cloves of garlic.
Add 1 cup of white wine and 1 TBSP. of sugar and bring to a boil.
Transfer to a blender and mix until smooth.
Pour back into sauce pot, add 1/2 cup heavy cream,
2 oz. of butter and simmer until a saucy texture.
Makes 14 crab balls.

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