Ingredients
- 1 pound lump crab meat picked over for shells
- 1/2 cup fresh bread crumbs
- 1 large egg
- 1/4 cup mayonnaise
- 2 teaspoons parsley finely chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 3 tablespoons red bell pepper finely chopped
- Vegetable oil for frying
Instructions
- In a bowl, combine crab meat, bread crumbs, egg, mayonnaise, parsley, Old Bay seasoning, black pepper, lemon juice, and bell pepper. Mix gently to avoid breaking the crab meat.
- Shape the mixture into 1-inch round balls and place them on a tray.
- Chill the crab balls in the refrigerator for at least 60 minutes to firm up.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the crab balls in batches until golden and crispy, about 4-5 minutes. Drain on paper towels.
