Asian Fried Crab Balls

Asian Fried Crab Balls Recipe
Photo: France Ruffenach

Recipe from

Coastal Living


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
Toasted nori strips


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.

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.

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.

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.

John Ash,

Coastal Living

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note