| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Grains | New Orleans | Entre’ or s, Seafood | 1 | Servings |
INGREDIENTS
| 2 | lb | Crabmeat |
| 2 | Eggs | |
| Peanut oil | ||
| 1 | c | Italian bread crumbs |
| All-purpose flour |
INSTRUCTIONS
Mix crabmeat, eggs and bread crumbs. Make into small balls the size of small meatballs. Roll balls in flour and fry in peanut oil until golden brown. Drain on paper towels. Put toothpicks in crab balls and serve with tartar sauce or ketchup. Festival: Bayou Lacombe Crab Festival; Late-June, 1995 Posted to MM-Recipes Digest V3 #193 Date: Wed, 10 Jul 1996 15:54:10 -0400 From: billspa@icanect.net (Bill Spalding) Recipe By : New Orleans Recipes
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