2 lb crabmeat
2 eggs
1 peanut oil
1 cup italian bread crumbs
1 all-purpose flour
Directions
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
Recipe By : New Orleans Recipes
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Servings: 1 servings
Bayou Lacombe Crab Balls Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood
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Recipes as a concept can be observed back into ancient history, in truth as far as early Egypt, and maybe further still. However, sadly, these ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
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We hope you enjoy this Bayou Lacombe Crab Balls recipe.
