- 1 lb Maryland jumbo lump crabmeat
- 1 cup Italian breadcrumbs
- 1 small onion, peeled and finely minced
- 1 egg
- ¼ cup Dijon mustard
- 2 tablespoons mayonnaise
- ½ tsp salt
- ½ tsp Worcestershire sauce
- ¼ cup vegetable oil
Peggy and Bill Elliott have been married for 60 years, and he crabbed for that entire time. When they started out, Peggy used to clean all the crab pots by hand, a job she loved and that never diminished her pleasure in cooking and serving crabs. Peggy is a superb cook, one of those old-fashioned wonderful cooks who rarely writes down recipes but never turns out a bad meal. She graciously put pen to paper for this book.
1. Pick through the crabmeat and remove any shells and cartilage. Set aside.
2. Mix the breadcrumbs, onion, egg, mustard, mayonnaise, salt, and Worcestershire in a large bowl. Add the crabmeat and gently toss until blended. Form into 1-inch balls.
3. Heat the oil in a large skillet until it sizzles but does not smoke. Fry the crab balls until they are browned on all sides, about 5 minutes. Serve immediately.
Peggy Elliott's Piquant Crab Balls. To import, drag image to your MacGourmet recipe box.