This is a very tasty way of presenting the crustacean as deep fried crab balls. The red bell pepper (capsicum) does impart a little flavor and color to the mixture. The green pepper will give some zing and can be reduced in quantity if you prefer something with a little less fire!
The crabmeat balls can be pre-prepared and then stored in the fridge, with the final deep fry being done just before serving.
| Ingredients (makes around 40 crab balls) | |
| Crabmeat, fresh or canned | 500 gm |
| Eggs, slightly beaten | 2 |
| English dry mustard powder | 1 ½ tspn |
| Worcestershire sauce | 1 tspn |
| Bread crumbs | 1 cup |
| Onion, medium chopped | 1 |
| Green pepper, minced | 1 cup |
| Sweet red bell pepper, chopped | ½ cup |
| Parsley, chopped fine | 2 tspn |
| Salt | ½ tspn |
| Pepper | ¼ tspn |
| Vegetable oil | 1 cup |
Cooking Method
Check through the crabmeat for any pieces of shell, though this is unlikely with canned meat.
Gently but thoroughly mix all the ingredients together in a large bowl, except the oil.
Shape into crab balls around 1 cm diameter for deep frying.
In a heavy based pan heat the oil over a medium heat. Put the crab balls in a wire basket and drop into the oil for around two minutes to cook through. Shake the basket gently to make sure the crab balls are not sticking together.
Drain on to paper towels and serve.
