SEAFOOD BALLS RECIPES

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SEAFOOD APPETIZER BALLS RECIPE: HOW TO MAKE IT



Seafood Appetizer Balls Recipe: How to Make It image

After sampling a similar appetizer at a local restaurant, I went home to create my own. Family and friends like my version even better!

Provided by Taste of Home

Categories     Appetizers

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3/4 cup seasoned bread crumbs, divided
1/4 cup finely chopped celery
1/4 cup frozen cooked tiny shrimp, thawed
1 egg, lightly beaten
1 green onion, sliced
1 tablespoon chopped sweet red pepper
1 tablespoon milk
1 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon seafood seasoning
1/2 teaspoon pepper
1 cup crushed butter-flavored crackers (about 25 crackers)
1 egg white, lightly beaten
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the crab, 1/4 cup bread crumbs, celery, shrimp, egg, onion, red pepper, milk, garlic powder, parsley, seafood seasoning and pepper. Shape into 1-in. balls. , Place the cracker crumbs, egg white and remaining bread crumbs in separate shallow bowls. Roll balls in bread crumbs; dip egg white, then roll in cracker crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few balls at a time for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts : Calories false, FatContent 6 g fat (1 g saturated fat), CholesterolContent 70 mg cholesterol, SodiumContent 526 mg sodium, CarbohydrateContent 21 g carbohydrate, FiberContent 1 g fiber, ProteinContent 12 g protein.

SEAFOOD APPETIZER BALLS RECIPE: HOW TO MAKE IT



Seafood Appetizer Balls Recipe: How to Make It image

After sampling a similar appetizer at a local restaurant, I went home to create my own. Family and friends like my version even better!

Provided by Taste of Home

Categories     Appetizers

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3/4 cup seasoned bread crumbs, divided
1/4 cup finely chopped celery
1/4 cup frozen cooked tiny shrimp, thawed
1 egg, lightly beaten
1 green onion, sliced
1 tablespoon chopped sweet red pepper
1 tablespoon milk
1 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon seafood seasoning
1/2 teaspoon pepper
1 cup crushed butter-flavored crackers (about 25 crackers)
1 egg white, lightly beaten
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the crab, 1/4 cup bread crumbs, celery, shrimp, egg, onion, red pepper, milk, garlic powder, parsley, seafood seasoning and pepper. Shape into 1-in. balls. , Place the cracker crumbs, egg white and remaining bread crumbs in separate shallow bowls. Roll balls in bread crumbs; dip egg white, then roll in cracker crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few balls at a time for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts : Calories false, FatContent 6 g fat (1 g saturated fat), CholesterolContent 70 mg cholesterol, SodiumContent 526 mg sodium, CarbohydrateContent 21 g carbohydrate, FiberContent 1 g fiber, ProteinContent 12 g protein.

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SEAFOOD APPETIZER BALLS RECIPE: HOW TO MAKE IT
After sampling a similar appetizer at a local restaurant, I went home to create my own. Family and friends like my version even better!
From tasteofhome.com
Total Time 35 minutes
Category Appetizers
Calories false per serving
  • In a large bowl, combine the crab, 1/4 cup bread crumbs, celery, shrimp, egg, onion, red pepper, milk, garlic powder, parsley, seafood seasoning and pepper. Shape into 1-in. balls. , Place the cracker crumbs, egg white and remaining bread crumbs in separate shallow bowls. Roll balls in bread crumbs; dip egg white, then roll in cracker crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few balls at a time for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
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