Crab balls

Ingredients:

Crab balls

• 450 g of crab meat in pieces (without shell)
• 2 slices of bread (cut off the crust and crumble the crumb)
• 1/3 cup heavy cream
• 1 tbsp. mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp finely chopped fresh parsley leaves
• 1 tsp. homemade seasoning (see recipe below)
• 1 tsp. seasoned salts
• 1 beaten egg

Tartar sauce

• 1 cup mayonnaise
• 1 chopped onion
• 1/2 cup sliced ​​pickled cucumber slices
• Fresh lemon juice
• A pinch of homemade seasoning (see recipe below)
• Ground black pepper

Homemade seasoning

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. In a heavy, deep saucepan, heat the peanut oil to 185°C.
   
   For tartar sauceCombine all ingredients in a food processor and blend until you achieve the desired chunky consistency. Season with seasonings and refrigerate before using.
   
   For crab ballsIn a large bowl, soak the bread crumbs in heavy cream. Mix the remaining ingredients. Form into walnut-sized balls.
2. Fry until golden brown, about 5 minutes per batch. Serve hot with tartar sauce. The balls can be made in advance and reheated.
   
   Homemade seasoning: Mix ingredients and store in an airtight container for up to 6 months.
   Exit: 1.5 tbsp.