Submitted by Nana Sheila's Best Dishes
Place- Crabmeat into Large Mixing Bowl Shred with fork. Add- Eggs Milk Dry Mustard Pepper and Cracker Crumbs. Mix well- Season with Salt and Hot Sauce to taste. Moisten hands with water and roll mixture into balls (3/4 to 1 inch in diameter. Keep hands slightly wet so the Crab Balls are smooth. Place onto cookie sheet Cover and Refrigerate. Saute in Preheated 9 " Skillet over Medium High Heat. Quickly add Crab Balls into Pan turn as needed. Remove with Slotted Spoon and Place onto Paper Towl.
This recipe has been added to the following public cookbooks:
Seafood,
food,
billys notable cooking,
Sherri's Cookbook,
Sheila's Special Seafood Meals
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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