Almond Crabmeat Balls Recipe
Ingredients
| Crabmeat | 12 Ounce, drained | |
| 6 tbs ground almonds, packed, or 5 tbs fine dry bread crumbs | ||
| Eggs | 2 Small, beaten | |
| Spicy paste or curry powder to taste | ||
| 2 or 3 tsp lemon or lime juice | ||
| Deep hot oil | ||
Directions
Break up or chop crabmeat.
Add almonds, eggs and spicy paste.
We used 4 teaspoons.
Stir in lemon juice and taste for salt.
Form the mixture into 4 dozen small balls and drop into hot oil heated to about 350F.
Fry until golden, drain and serve on toothpicks with Yogurt-Mustard Dip.
If you intend to freeze these appetizers, deep fry only until crabmeat balls are set and pale in color.
This prevents dryness when reheating.
Chill, then drop into a plastic bag and freeze.
To reheat, spread in a shallow bake pan and bake at 400F for 6 or 7 minutes.
Prepare these ahead of time and freeze, then reheat quickly in a hot oven.
yogurt-mustard DIP: Combine 1 cup plain yogurt with 1 or 2 tablespoons prepared mustard, a dash of sugar and salt.
This goes well with any hot seafood nibble.
Add almonds, eggs and spicy paste.
We used 4 teaspoons.
Stir in lemon juice and taste for salt.
Form the mixture into 4 dozen small balls and drop into hot oil heated to about 350F.
Fry until golden, drain and serve on toothpicks with Yogurt-Mustard Dip.
If you intend to freeze these appetizers, deep fry only until crabmeat balls are set and pale in color.
This prevents dryness when reheating.
Chill, then drop into a plastic bag and freeze.
To reheat, spread in a shallow bake pan and bake at 400F for 6 or 7 minutes.
Prepare these ahead of time and freeze, then reheat quickly in a hot oven.
yogurt-mustard DIP: Combine 1 cup plain yogurt with 1 or 2 tablespoons prepared mustard, a dash of sugar and salt.
This goes well with any hot seafood nibble.
Chef
