Crab Balls

[HEIDI]

Peanut oil, for frying

Tartar Sauce:
1 cup mayonnaise
1 white onion, chopped
1/2 cup dill pickle chips, chopped
Fresh lemon juice
Pinch House Seasoning, recipe follows
Freshly ground black pepper

Crab Balls:
2 slices bread, crust removed and processed into crumbs
1/3 cup heavy cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
1 egg, beaten
1 pound lump crabmeat, picked free of any shells

In a heavy, deep pot, preheat peanut oil to 365 degrees F.

For the Tartar Sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.

For the Crab Balls: In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.