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Beer Crab Cake Balls

Beer Crab Cake Balls, incredibly delicious and adictive. Perfect for game day!

Beer Crab Cake Balls-1

We can’t over think this one. We wont.

Because if we did we would think about deep-frying, get nervous about it, wonder if people actually like crab and deep fried things as much as we do, worry about the friend who pretends to be gluten free and the guy who’s a vegetarian. And then we’d miss out on the best appetizer we’ve ever made for a football party. And that would be horrible. An actual real life First World tragedy.

Because this needs to be made for the Super Bowl. It’s crab, which can be proudly claimed with strong possession by both Seattle and New England. And so can great beer. And apparently great football teams. And amazing women (Just trust me). It’s a dish that doesn’t take sides, but it knows who’s going to win. It’s the city with the best beer. And the best women. Obviously.

 

Beer Crab Cake Balls-3

Beer Crab Cake Balls

Yield: 12 to 16

Ingredients

  • 1 cup Panko bread crumbs
  • ½ cup flour
  • 1 ½ tsp Old Bay seasoning
  • ½ tsp baking powder
  • pinch cayenne
  • ½ cup pale ale
  • ¼ cup green onion, chopped
  • 1 large egg + one yolk
  • 2 tablespoons sour cream
  • 2 teaspoon brown mustard
  • 2 tsp hot sauce (such as tapatio)
  • 1 pound lump crab meat, drained well
  • peanut or canola oil for frying

Instructions

  1. Stir together the panko, flour, old bay, baking powder and cayenne in a large bowl.
  2. Add the beer, green onions, eggs and yolk, sour cream, mustard, and hot sauce, stir until combined.
  3. Gently fold in crab meat.
  4. Cover and chill for 30 minutes.
  5. Prepare the oil by adding about 3 inches of oil to a pot over high heat. Add a deep fry thermometer to the side, adjusting heat to keep oil at 350 degrees.
  6. Using a cookie scoop, roll batter into balls about the size of golf balls.
  7. Deep fry until golden brown, about 5 minutes. Transfer to a wire rack set over a baking sheet until drained, about 1 minute.
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Comments


Stephanie January 21, 2015 um 6:17 am

These look completely fabulous. Not to be a buzzkill, but do you think these would come out OK if they were baked?

Reply

Jackie January 21, 2015 um 12:02 pm

You could try that. Or just pan fry them like meatballs with a little olive oil in a skillet, roll them around until golden brown.

Reply

Melinda February 22, 2015 um 4:40 pm

Did you try baking them or pan frying? Curious how they turned out.

Reply

Thalia @ butter and brioche January 23, 2015 um 4:21 pm

Anything deep fried is an instant winner in my books.. so these beer crab cakes would definitely be a hit. They look so moorish and addictive!

Reply

Kandace February 4, 2015 um 9:26 am

This recipe looks great! I’m going to make them for an Omaha Beer Week event I am putting on in a few weeks at the Crescent Moon Ale House!

Reply

Melinda February 22, 2015 um 4:39 pm

I finally made these tonight. They were awesome. The sriracha sour cream absolutely made them. I didn’t have any brown mustard so I substituted 1 tsp of whole grain mustard for the 2 tsp of brown mustard and it was no problem.

Reply

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