Crab Balls

Ingredients

• 0.3 cup pepper black
• 24 servings pepper black freshly ground
• 2 slices bread 
• 0.5 cup dill pickle chips chopped
• 1  eggs beaten
• 1 tablespoon parsley leaves fresh finely chopped
• 0.3 cup garlic powder 
• 0.3 cup heavy cream 
• 24 servings juice of lemon fresh
• 1 pound lump crab meat 
• 1 cup mayonnaise 
• 1 tablespoon mayonnaise 
• 24 servings vegetable oil; peanut oil preferred for frying
• 1 cup salt 
• 1 teaspoon seasoning salt 
• 1  onion white chopped
• 1 tablespoon worcestershire sauce 

Equipment

• food processor
• bowl
• pot

Directions

1. In a heavy, deep pot, preheat peanut oil to 365 degrees F.
2. For the Tartar Sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.
3. For the Crab Balls: In a large bowl, moisten bread crumbs with heavy cream.
4. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch.
5. Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated.
6. Mix ingredients together and store in an airtight container for up to 6 months.