WBRZ - Baton Rouge

Ingredients:

16 ounce can white crab meat
8 ounce package cream cheese
1/2 cup chopped green onion
1/2 cup dehydrated red & green bell pepper
3 tbsp. butter1 1/2 c. 1/2 & 1/2
3 tbsp. season all & garlic powder (mixed)
1 can bread crumbs

Preparation:

Take quart size pot and melt butter
Add green onion and dehydrated bell peppers to butter
Sautee until almost golden brown
Add 1/2 & 1/2 to mixture and bring to a boil
Reduce heat
Add cream cheese and work into mixture until dissolved and well blended
Add season all and garlic powder mixture
Add crabmeat and work into all ingredients until blended well
Cook for 15 minutes and then remove from burner
Let cool for 30 minutes
Add bread crumbs to a mixing bowl
Scoop 2tbsp of crabmeat mixture at a time and roll into bread crumbs
Place scoops on was paper
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 Crab Patties