Deviled Crabmeat Balls

In 'The Glory of Southern Cooking' by James Villas

• Ready In: 1 hr 6 mins
• Yields: 18 balls

Ingredients

• 1⁄2 lb fresh lump crabmeat, picked over for shells and cartilage
• 1  tablespoon  finely chopped scallion
• 1  tablespoon  finely chopped green bell pepper
• 1  tablespoon  finely chopped celery
• 1  tablespoon  finely chopped fresh parsley
• 2  tablespoons mayonnaise
• 1  teaspoon Dijon mustard
• 1  large egg, beaten
• 1  tablespoon fresh lemon juice
•  salt
•  fresh ground black pepper
• 1⁄8 teaspoon cayenne pepper
• 3  tablespoons  fine dry breadcrumbs
• 1⁄2 cup white cornmeal
•  vegetable oil, for deep frying

Directions

1. In a large mixing bowl, combine the crabmeat with all the remaining ingredients except the cornmeal.
2. and oil; stir until well blended, adding a bit more breadcrumbs if necessary to make a firm mixture.
3. Shape the mixture into balls, using about 1 tablespoon of mixture per ball; then coat each ball lightly.
4. and evenly in the cornmeal.
5. Pour about 3 inches of oil into a heavy saucepan; heat to 375°; fry the balls in batches until golden, about 2 minutes; drain on paper towels.
6. Serve hot.