"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 12-01-2005, 01:12 PM   #1
Executive Chef
Join Date: Oct 2004
Posts: 4,356
Potato Crab Balls

While I have not tried this one yet, it's different from the same old same old, crab cakes.

2 med potatoes, peeled & cut into chunks
Salt & black pepper to taste
1 tbsp butter
8 oz crabmeat
1 egg
2 tbsp breadcrumbs
Salt & black pepper, to taste
1/2 tsp garlic salt
1/2 tsp dried sweet basil
1 tsp white wine
1 tsp worcestershire sauce

1/2 cup walnuts, finely chopped or
1/2 cup plain breadcrumbs, cornflakes or potato chips, finely crushed

Bring potatoes to a boil till soft. While potatoes are boiling, combine, crabmeat, eggs, breadcrumbs & seasonings; mix well. Set aside.

Mash cooked potatoes & add butter; mix thoroughly. Season with salt & black pepper. Roll crabmeat mixture into the size of a small ball.

Scoop 1 tbsp of mashed potatoes to make it into a ball, then press flat & wrap it around the crab ball. Wrap well & roll it into a round ball. Heat oil & deep fry crabmeat balls till golden brown. Serve hot with chili sauce.

For variations, coat crab balls with either one of the suggestions above before deep frying. May also mix everything together to form balls & deep fry.

Make sure hands are damp but not wet when working with potatoes so they won't stick to your hands.

mish is offline   Reply With Quote
Old 12-01-2005, 01:47 PM   #2
Head Chef
Shunka's Avatar
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
I make a shrimp boulette recipe similar to this.
Shunka is offline   Reply With Quote
Old 12-02-2005, 10:36 AM   #3
Executive Chef
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Just a suggestion if any of you ever had a trouble with potatoes being too soft and soggy to manage into shapes... This is a technique I was taught when I learned to make gnocchi... in this type of recipe, potatoes are better either steamed, pressure cooked or boiled whole, with skin on first. (then you peel them while hot, and mashed) The potatoes absorb much less water and will be much more manageable when you are trying to form the mashed potatoes into certain shapes... I found it this was very true making gnocchi...
urmaniac13 is offline   Reply With Quote
Old 12-02-2005, 11:18 AM   #4
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Copied and pasted...that looks fantastic.
We get by with a little help from our friends
Constance is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 03:28 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.