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How To make Deep Fried Crab Balls with Vinegar Dip
1/2 lb Fresh cooked crab meat
2 oz Pork fat from loin
6 Peeled water chestnuts
1 Scallion
2 Eggs
2 tb Dry sherry
1 t Salt
2 tb Cornstarch
1/2 ts Minced ginger root
2 c Deep-frying oil
VINEGAR DIP: 2 tb Black Chinjiang vinegar
1 tb Yellow rice vinegar
2 ts Thin soy sauce
1/2 ts Sugar
You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.
cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree. Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.
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Imitation Crab Cakes
These imitation Crab cakes are a delicious affordable alternative to the real thing when you can’t afford the crab meat that can run $20 - $30 per pound. This is a far better choice than stuffing your cakes with so much filler that you can’t even find the crab meat.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
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Ingredients
(1) 8oz pkg. Trans Ocean imitation crab, (divided 7oz & 1 oz)
2 slices bread, crusts removed (I used Schar’s gluten free artisan white)
1 egg
1 tbsp mayonaisse
1 tbsp A1 sauce
1 tsp old bay
1 heaping tsp crushed cherry peppers in vinegar
butter and oil for frying
paprika, cayenne or old bay seasoning (optional garnish)
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clip I used is called Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license
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They have many names, crab puffs, crab rangoon, cream cheese wontons. If you've ever eaten at an American-Chinese restaurant, then you've likely had these before. They're pretty good but we can make them completely homemade, very easily, and more importantly... much, much better.
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The only thing that makes a crab cake better is to beer batter it and deep fry it….oh and make them bite size!
Crab cake ingredients:
2 large eggs
3 tablespoons mayonnaise,
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Old Bay seasoning
Salt and pepper to taste
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko
Beer batter ingredients:
1 whole egg
1 cup of flower
1 12 oz beer of your choice
Garlic powder
Onion powder
Old bay
Hot sauce
Spicy dip ingredients:
Mayonnaise
Dijon mustard
1 dill pickle small dice
Garlic powder
Onion powder
Worcestershire sauce
Hot sauce