Crab Cake Balls

Photo: Lady Catherine Gourmet

Ingredients

2 pounds of imitation crabmeat

10 eggs – beaten

2 cups breadcrumbs – plain or Italian style

2 cups cornmeal

1 cup buttermilk

3 tablespoons rice wine vinegar

1 bunch Italian parsley – chopped

6 cloves garlic – chopped – plus 2 extra for the oil

4 stalks celery – chopped

Dashes of red pepper flakes

Dashes of fresh ground black pepper

Dashes of sea salt

1 medium onion – chopped

Cornmeal for rolling the balls in

Vegetable oil for frying

Dipping Sauce:

1/2 cup ketchup

2 tablespoons horseradish

1/2 teaspoon tsp. garlic chili paste or 1 desired hot sauce

1 teaspoon teriyaki sauce

1/2 Juice of lemon

Preparation

Shred the crabmeat in a large bowl. Add the celery, onions, garlic, parsley and seasonings and mix together well.

In a separate bowl combine the eggs, bread crumbs, 1 cup of cornmeal, buttermilk and the rice wine vinegar combine this together and then combine this with the crabmeat.

Set the other cup of cornmeal in a dish. Roll the crabmeat mixture into desired size balls and then coat the crab balls in the cornmeal.

Heat a large frying pan with about 1 inch of vegetable oil and 2 cloves of garlic. Carefully place the crab balls in the hot oil. When the balls become golden on one side, carefully turn them to become golden on the other side.

Prepare a plate with paper towels to drain the crab balls.

To Prepare the Dipping Sauce:

Combine all of the ingredients and mix.