Avocado Relish

This is the perfect match with the crab balls, and most seafood meals. It’ll go great on top of a crab cake sandwich, or served with any fried or grilled fish. Feel free to add a hotter chili like a poblano, or if you’re really feeling frisky, you can use a habanero.

Yield 4 servings

1 c avocado, peeled, seeded, and small diced (1/4 in.)
1 Jalapeños, chili pepper, seeded and minced
1 tbsp Cilantro, minced
1 tbsp Red onions, small diced
1 tbsp Lime Juice
½ tsp ground cumin

Combine all ingredients, and chill before serving.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Crab Balls

This is a party favorite among family, friends, and clients. These all crab meatballs are perfectly seasoned, and perfect for any style event. Whether you’re hosting an elegant ball, or super bowl Sunday, they’re sure to fit right in. I typically serve them with a variety of dipping sauces, including hand made Avocado relish, tartar and cocktail sauces. When preparing, you can deep-fry them in canola oil, or pan-fry them in extra virgin olive oil. If you’re going for a healthier meal, you can broil in the oven for about 20-25 minutes, being sure to rotate them ever so often, so each side is golden brown. I usually use Special crabmeat for the crab balls, because they’re small in size, but feel free to use lump, it’ll be more expensive, but delicious. Here’s a guide to the different types of crabmeat, just in case you need to know the difference. http://www.phillipsfoods.com/recipes-cooking-tips/understanding-crabmeat.aspx Enjoy your appetizer, and have a wonderful day!


Yield 16-20 balls

1 lb Crabmeat, special
1 ea Eggs
2 tbsp Bread crumbs
1 tbsp onions, minced
½ tsp garlic, minced
1 tbsp Red (or green) bell pepper, minced
1 tsp Italian Parsley, minced
1tsp Old bay seasoning
TT salt
TT black pepper
1 cup Extra Virgin Olive Oil

1. In a large mixing bowl Gently pick through the crabmeat, to rid it of any excess shells.
2. Add in reminding ingredients, and gently mix (be careful not to over mix, because you’ll break up your lumps)
3. Form the balls in 1 oz portions (about 2 in. in diameter)
4. Heat olive oil in a skillet or sauté pan, and fry crab balls, until golden brown, and drain on a paper towel.
5. Serve immediately




Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".