Friday, September 20, 2013

Rosie Makes Crab Balls.

I write a monthly food column for the Outer Banks Voice
and my column for September 
is going to be about seafood.
Blue crabs and shrimp are in their prime now
and the Hawthornes have been hoarding
 shrimp for the past few weeks.
Mr. Hawthornes likes no less than
 50 pounds of shrimp for the winter.
I've gone into my recipe files
and pulled out some of my favorite
seafood recipes for my column, and for you, my readers.

My procedure is to take a particular seafood
that's bountiful right now, say shrimp, or crab
and play with it,
coming up with several different dishes.
You get to be my guinea pigs!
Today it's Crab Balls.
  Crab Balls
5 ounces crab meat
2 TB rice flour
1 egg
2 TB soy sauce
2 small radishes, minced
1 TB chopped scallions
1-inch cube of ginger, peeled and minced
Freshly ground salt and pepper
Mix all together.
Form into 1-inch balls, using additional flour if needed.

You could go ahead and fry them now,
but I covered and froze mine overnight.
I was losing My Light for picture-taking.

Deep fry in 350° for about 2 minutes
or until light golden brown.
Drain on paper towels.
Serve with your favorite condiments.

1 egg, beaten

Mix all ingredients together:

Egg in.

Rice flour in.

Soy in.

Scallions. radishes, and ginger join the party.

Use a melon baller to make even-sized balls.
Use extra flour if needed.

Frozen balls are ready to go into the hot oil.

Drain on paper towels.

Add a few dipping sauces and a lemon wedge.
Here, I have a sinus-attacking cocktail sauce
and my Boar and Castle sauce.

Mr. Hawthorne and I discovered this sauce,
made in Greensboro, NC, years ago,
at a seafood restaurant in Greensboro.
A few years ago, while in Greensboro,
we bought the last three cases of B&C sauce.
The business had closed.

Not to worry though.
Mr. Hawthorne and I started experimenting
with our own version
and we've got it down.

See here:
The Hawthornes Make Boar and Castle Sauce.

This tasted like crab!


tortietat said...

Am sure your version of Boar and Castle is superb, but Lowe's Foods here in Winston-Salem sells what is claimed to be the original recipe.

Rosie Hawthorne said...

Tortietat, Lowe's in Greensboro is where I bought the last three cases of B&C. And I heard sometime ago that B&C was bought by somebody and they were going to start producing again.

tortietat said...

Want me to send you some by Express Mail?

Rosie Hawthorne said...

Thanks, Tortietat, but I like to do this myself. :<)