Deviled Crabmeat Balls

Name: Deviled Crabmeat Balls
Prep time: 1 h
Cook time: 6 min
Total time: 1 h 6 min
Yield: 18 balls
Ingredients: 1/2 lb fresh lump crabmeat, picked over for shells and cartilage; 1 tablespoon finely chopped scallion; 1 tablespoon finely chopped green bell pepper; 1 tablespoon finely chopped celery; 1 tablespoon finely chopped fresh parsley; 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 large egg, beaten; 1 tablespoon fresh lemon juice; salt; fresh ground black pepper; 1/8 teaspoon cayenne pepper; 3 tablespoons fine dry breadcrumbs; 1/2 cup white cornmeal; vegetable oil, for deep frying

Submitted by ratherbeswimmin

"In 'The Glory of Southern Cooking' by James Villas"

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Ready In:: 1hr 6mins
Ingredients:: 15
Yields:: 18 balls

ingredients

¹⁄₂ lb fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon finely chopped scallion
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped celery
1 tablespoon finely chopped fresh parsley
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 large egg, beaten
1 tablespoon fresh lemon juice
salt
fresh ground black pepper
¹⁄₈ teaspoon cayenne pepper
3 tablespoons fine dry breadcrumbs
¹⁄₂ cup white cornmeal
vegetable oil, for deep frying

directions

In a large mixing bowl, combine the crabmeat with all the remaining ingredients except the cornmeal.
and oil; stir until well blended, adding a bit more breadcrumbs if necessary to make a firm mixture.
Shape the mixture into balls, using about 1 tablespoon of mixture per ball; then coat each ball lightly.
and evenly in the cornmeal.
Pour about 3 inches of oil into a heavy saucepan; heat to 375°; fry the balls in batches until golden, about 2 minutes; drain on paper towels.
Serve hot.