Paula Deens Crab Balls Recipes

PAULA DEEN'S CRAB BALLS

Paula Deen's Crab Balls image

Make and share this Paula Deen's Crab Balls recipe from Food.com.

Provided by KathyP53

Categories Crab

Time 30m

Yield 2 dozen

Number Of Ingredients 9

Ingredients

2 slices bread (crusts removed, and processed into crumbs)
1/3 cup heavy cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped parsley
1 teaspoon house seasoning
1 teaspoon seasoning salt
1 egg, beaten
1 lb lump crabmeat

Steps:

In a heavy, deep pot, preheat peanut oil to 365 degrees.
In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until browned, about 5 minutes per batch. Serve with tartar sauce. Can make balls ahead and reheat.

Nutrition Facts : Calories 524.2, Fat 23.2, SaturatedFat 10.8, Cholesterol 334.1, Sodium 1213.2, Carbohydrate 19.6, Fiber 0.7, Sugar 2.6, Protein 56.5

CRISPY CRAB BALLS

Crispy Crab Balls image

These sweet, moist crab balls are a celebration in every bite! Whether you're making a dozen or a hundred, the secret to these festive little crab bites is the pre-measured mix. Great as a starter dish, this crab ball recipe takes less than 30 minutes to make and includes ingredients like OLD BAY® Classic Crab Cake Seasoning Mix, mayonnaise, vegetable oil and fresh crab meat. Ideal for holidays, housewarming parties or pre-gaming festivities, these deliciously golden crab balls are sure to be the hit of any event. Serve this crab appetizer along with some tangy McCormick® tartar sauce, with some other party favorites like Grilled Chicken Wings, Buffalo Chicken Dip and Mini Corn Dogs.

Provided by Old Bay

Categories Appetizers,

Yield 12

Number Of Ingredients 5

Ingredients

1 package old bay crab cake classic mix
1/2 cup mayonnaise
1 pound fresh crabmeat drained and cartilage removed
1/4 cup vegetable oil
old bay tartar sauce

Steps:

In a large bowl combine Crab Cake Mix and mayo. Add crabmeat and gently toss until well blended. Shape into 24 balls.Fry in batches in hot oil until golden brown turning once. Drain on paper towels. Serve with tartar sauce.

Nutrition Facts : Calories 157 Calories

CRAB CAKES

Crab Cakes image

[DRAFT]

Provided by Food Network

Time 45m

Yield 10 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
1 dash Worcestershire sauce
1 red bell pepper, finely chopped
2 green onions (scallions), white and green parts, finely chopped
2 large egg yolks
2 pounds jumbo lump crabmeat
6 cups fresh breadcrumbs
Vegetable oil, for frying

Steps:

Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.

PAULA DEEN'S HOT CRAB DIP

Paula Deen's Hot Crab Dip image

From Nov 09 issue of Good Housekeeping, featuring Paula Deen. There are other recipes for her crab dips on here, but this one is very quick and simple, with ingredients that I typically have on hand. I used nuefchatel cheese, and fat free Miracle Whip for a low-fat alternative, and the flavor didn't suffer at all.

Provided by Lightly Toasted

Categories Crab

Time 30m

Yield 2-3 cups, 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese
8 ounces crabmeat
1/3 cup mayonnaise (or Miracle Whip)
2 tablespoons finely chopped onions
1 tablespoon milk
1/4 teaspoon garlic salt
1 1/2 teaspoons prepared white horseradish

Steps:

Mix all ingredients thoroughly together in a medium oven-proof dish.
Bake at 350 degrees for 25 minutes, or until browned around the edges.
Alternatively, microwave for 3 minutes (for those of us who are less patient!).

HOT CRAB DIP (PAULA DEEN)

Hot Crab Dip (Paula Deen) image

I could almost taste this when I saw Paula Deen whip it up on the Food Network. Serve hot with crackers or toast points.

Provided by SharleneW

Categories Crab

Time 55m

Yield 4 cups

Number Of Ingredients 11

Ingredients

1 lb lump crabmeat, free of shells
1 cup grated monterey jack pepper cheese
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup green onion, minced (optional)
2 garlic cloves, minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice or 2 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
salt and pepper

Steps:

Gently combine all ingredients in a casserole until thoroughly mixed.
Bake at 325°F for 40 minutes; serve hot.
(Will set up a bit as it cools).

Nutrition Facts : Calories 443.4, Fat 26.6, SaturatedFat 8.8, Cholesterol 128.2, Sodium 1144.8, Carbohydrate 15.8, Fiber 0.1, Sugar 4.5, Protein 35.2

PAULA DEEN'S CAJUN SEAFOOD BALLS

Paula Deen's Cajun Seafood Balls image

Seafood for me is like a lollipop to a five-year-old. I get giddy when I have it. It can be expensive but worth it. These looked easy enough for me to do and cheap enough too buying when it's on sale and using canned products. This one I have adapted to fit my pocket book. I buy the frozen cocktail shrimp, but canned would work and I omitted the corn, but I went ahead and put it in this recipe to post the original. I think these are great for any time you're in the mood for seafood or having the boss and his wife over.

Provided by Redneck Epicurean

Categories Lunch/Snacks

Time 25m

Yield 2 dozen

Number Of Ingredients 14

Ingredients

1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crabmeat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumbs
peanut oil, for frying
lemon wedge, for serving

Steps:

Pulse the shrimp in a food processor until finely chopped.
Transfer the shrimp into a large mixing bowl.
Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
Deep-fry in 350 degree F oil until golden brown.
Drain on paper towels.
Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Nutrition Facts : Calories 625.9, Fat 11.6, SaturatedFat 2.8, Cholesterol 512.4, Sodium 1283.1, Carbohydrate 58.6, Fiber 3.9, Sugar 1.5, Protein 70.1

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