Crispy crab appetizer
1 pound of fresh crabmeat
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon of mayonnaise
1 teaspoon of Dijon mustard
1 teaspoon of Worcestershire sauce
1 tablespoon of Old Bay seasoning
1 tablespoon of parsley
Make breadcrumbs in a food processor so they cut nicely.
In a large bowl, mix egg, mayonnaise, mustard, Worcestershire sauce, parsley and Old Bay seasoning.
Add bread crumbs and crabmeat and mix by hand to avoid breaking too much lumps.
You may have to break the really big pieces though to keep the crab balls together.
Form into 24 balls and fry in batches in hot oil until golden brown.
Drain on paper towels.
Serve with your favorite sauce or don’t use it! These are so good!
Note : dry bread crumbs We found that a slice of dry bread yields 1⁄4 cup of fine dry bread crumbs.
To reach the 1 cup mark, we need 4 slices of bread. Fresh bread crumbs You can make 1⁄3 cup of bread crumbs from a fresh slice of bread.
It takes 3 slices of bread to make 1 cup of fresh bread crumbs.
Assaisonnement Old Bay fait maison (copycat)
3/4 tablespoon of salt
1 tablespoon of celery seed
2 teaspoons of sweet paprika
1 teaspoon ground dry mustard
1 teaspoon of ground ginger
5 feuilles de laurier
1/2 teaspoon of smoked paprika
1/2 teaspoon freshly ground black pepper.
1/2 teaspoon freshly ground white pepper.
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/8 teaspoon of solid ground
1/8 teaspoon ground cardamom
1/8 teaspoon ground all spices
1/8 teaspoon ground cinnamon
1/16 teaspoon ground cloves
Place all the ingredients in a coffee grinder or spices or a small blender and grind until it is a smooth powder.
Transfer the spice mixture to an airtight jar and store in a dark and cool place.
For optimal use of flavors in 3 months.
This is about 1/4 of a cup.
