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Latest Comments

Chef Shannah's Crab Balls

By: Chef Shannah Spencer

What do a football player and chef have in common? They share a love for good food, and in this case, they’re brother and sister. Chef Shannah Spencer is not only the sister of New England Patriots Defensive End Jarvis Green, but she’s the chef at his Capitol Sports Restaurant in Donaldsonville, La. Chef Shannah is a true down home, self taught chef, drawing inspiration from growing up in her grandmother, Georgina Caesar’s, kitchen. Chef Shannah and Jarvis have come up with some of their favorite football appetizer recipes, including these tasty crab balls.

  • 16 ounces can white crab meat
  • 8 ounces cream cheese
  • 1/2 cup chopped green onion
  • 1/2 cup dehydrated red and green bell pepper
  • 3 tablespoons butter
  • 1 1/2 cup half & half
  • 3 tablespoons seasonal all and garlic powder (mixed)
  • 1 can bread crumbs
  1. Take quart size pot and melt butter
  2. Add green onion and dehydrated bell peppers to butter. Saute until almost golden brown.
  3. Add half & half to mixture and bring to a boil. Reduce heat.
  4. Add cream cheese and work into mixture until dissolved and well blended. Add season all and garlic powder mixture.
  5. Add crabmeat and work into all ingredients until blended well. Cook for 15 minutes and then remove from burner.
  6. Let cool for 30 minutes.
  7. Add bread crumbs to a mixing bowl. Scoop 2 tbsp of crabmeat mixture at a time and roll into bread crumbs. Place scoops on wax paper.
  8. Refrigerate for at least 24 hours or freeze mixture until ready to cook.

    Deep Frying:

    Let crab balls thaw for at least 2 - 3 hours before deep frying.   Yields 30-50 balls or 10 patties.

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