Crab Balls

This recipe comes from July 2011 Bon Appetit magazine.  A reader had requested the recipe for the crab balls from T.W. Graham and Co. in McClellanville, SC.  I can see why they requested it....these are delicious.

1 lb. fresh crab meat, picked over

2 cups crushed Ritz crackers, divided

6 T. unsalted butter

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped onion

1/4 cup canned evaporated milk

2 T. Dijon mustard

2 T. Worcestershire sauce

1/2 t. kosher salt

1/4 t. freshly ground black pepper

1/2 cup whole milk

1 large egg

vegetable oil for frying

Mix crab meat and one cup cracker crumbs in a large bowl. Melt butter in a medium skillet over medium heat. Add green pepper and onion, saute until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard Worcestershire sauce, salt and pepper. Cover; chill for 1 - 6 hours.

Using scant 1/4 cup for each, form crab mixture into 16 1 1/2" diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg/milk mixture and then coat well with crumbs. Transfer to a rimmed baking sheet.

Pour oil into a large wide pot to a depth of 2" or heat oil in a deep fat fryer. Heat oil to a temperature of 350 degrees. Working in batches and turning occasionally, fry crab balls until golden brown, 4 - 6 minutes per batch. Transfer to paper towels to drain.