If fowl is not your fancy when considering what might adorn the Thanksgiving table, you certainly should not feel that you lack replacement ideas, especially if you choose to have a ball with this offering from Theresa Strati.
The Lower Moyamensing resident goes aquatic with this week’s submission, noting the many possible complementary items, such as homemade marinara sauce, pasta, crispy Italian bread, and a salad, that could make your spherical treats even more tempting. Nobody will be crabby when their wonderful aroma wafts through your home.
1 pound of lump crabmeat (pick out any shells.)
1 tablespoon of flat leaf parsley, chopped finely
1 tablespoon of butter
Extra virgin olive oil, for frying
1/2 cup of plain breadcrumbs
1–1/2 tablespoons of grated Parmesan
1 egg, beaten
Salt and pepper, to taste
Combine the crabmeat, egg, parsley, Parmesan, breadcrumbs, salt, and pepper in a bowl. Mix by hand, adding more breadcrumbs if needed. Shape into balls the size of your preference, and refrigerate for one hour.
Heat the butter in a large, non-stick frying pan, doing one turn of the pan with the oil. Once it begins to sizzle, fry the meatballs until golden brown (do not crowd them in the pan.) Serves four. SPR