[ Garlic Crab Recipe ]


Here's a lovely recipe from Rebecca Gareis Bent at The Crab Place - right from the horses' mouth, you might say! (Of course you could just order the ready-made 2-oz crab balls and save yourself the trouble but, if you are determined to have a go yourself, this will get you the right results!)

First read the recipe and place your order with The Crab Place for the crab meat, the Tartar sauce and the Cocktail sauce...

As soon as your products arrive, you'll be ready to start:

For the Crab Balls:

1 large egg, beaten
2 tablespoons mayonnaise
1 cup panko or other bread crumbs
1 teaspoon kosher salt
1 pinch cayenne
1 tablespoon lemon juice
1 tablespoon coarsely chopped fresh thyme
1 teaspoon coarsely chopped fresh flat-leaf parsley
1 pound lump The Crab Place crabmeat, picked over for shells and cartilage
Vegetable oil for deep-frying

For the Sunset Sauce:

1 cup The Crab Place Tartar Sauce
3 tablespoons The Crab Place Cocktail Sauce

In a medium bowl, combine the egg, mayonnaise, breadcrumbs, salt, cayenne, lemon juice, thyme, and parsley. Mix well.
Gently fold in the crabmeat. Avoid over-blending. Form the mixture into 1-inch balls.
In a large heavy Dutch oven, heat 4 inches of oil until 320 degrees.
Add a handful of the crab balls and deep-fry for 1 to 2 minutes, or until crispy.

Meanwhile prepare the Sunset Sauce.
In a small bowl, combine the tartar sauce with cocktail sauce and stir until well-blended and pale orange.

Drain the crab balls briefly on paper towels and serve immediately with Sunset Sauce.


[ Garlic Crab Recipe ]



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