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Asian Fried Crab Balls

Photo: France Ruffenach
Yield Makes 6 servings


  • 1 pound fresh crabmeat, picked
  • 1 tablespoon grated fresh ginger
  • 1 large garlic clove, pressed
  • 1 large egg
  • 2 tablespoons dark soy sauce
  • 2 green onions, minced
  • 1/4 cup sesame seeds
  • Vegetable oil
  • Daikon radish, cut into thin strips
  • Enoki mushrooms
  • Radish sprouts
  • Savory Broth
  • Toasted nori strips

How to Make It

  1. Process first 5 ingredients in a food processor 2 minutes or until very smooth, stopping to scrape down sides. Transfer crab paste to a bowl, and stir in green onions. Cover and chill 1 hour.

  2. Form the paste into 1/2-inch balls, squeezing tightly; roll balls in sesame seeds. Place on a wax paper-covered plate in the refrigerator until ready to fry.

  3. Heat vegetable oil to 375° and heat oven to 200°. Fry crab balls, in batches (making sure oil doesn't fall below 350°), for 2 minutes or until lightly browned. Drain on paper towels, and place in oven while frying the other balls.

  4. Place a small mound of daikon radish, enoki mushrooms, and radish sprouts on one side of 6 small, warmed bowls. Arrange 3 or 4 balls in a pyramid in the bowls. Carefully ladle 2 tablespoons Savory Broth around the balls; top with nori. Serve immediately.