Crab meatballs
PRINT
RECIPE

Crab meatballs

Dimitris Skarmoutsos makes a delicious appetizer, ideal for large groups, that everyone will love!

6012
THIS RECIPE WAS MADE WITH
DIRECTIONS
INGREDIENTS
PRINT
RECIPE

DIRECTIONS

  1. Melt Horio Soft with Cow Butter in a pot over medium heat.
  2. Add celery, and onion, cover and cook until softened, for about 10 minutes.
  3. If vegetables start getting brown, add water.
  4. Pour sour milk into the pot and simmer, mixing occasionally, until the mixture thickens, for 5 minutes.
  5. Remove from heat and let cool.
  6. Add mustard, pepper, ½ tsp salt, and ¼ tsp white pepper to the cold mixture and mix well. Add egg and crabmeat. Mix tenderly.
  7. Put breadcrumbs on a shallow plate and spread evenly.
  8. Take a portion in your hands and press softly to remove liquids. Make a small meatball. The mixture should be relatively soft and moist.
  9. Cover meatball with breadcrumbs on every side and place on a platter. Repeat with the rest of the mixture, unlit you have 12-14 meatballs.
  10. Cover and refrigerate for at least 1 hour to 3 hours max.
  11. Melt 1 tbsp butter and 1 tbsp olive oil in a pan over low to medium heat and add crab meatballs. Fry from one side for 5-6 minutes and then turn for 4-5 minutes. Keep them warm when removing them from the pan.
  12. Serve with lemon slices.
COMMENTS
No comment has been made yet.

    INGREDIENTS

    3 tbsp Horio Soft with Cow Butter 2 celery twigs finely chopped 2 tbsp onion finely chopped 1 tbsp water, optionally 1 cup sour cream 1 ½ tbsp Dijon mustard 1 ½ tbsp sweet pepper finely chopped Salt Freshly grounded white pepper 1 slightly beaten egg 500 gr crabmeat 1 ¼ cup dry breadcrumbs 2 tbsp vegetable oil ½ lemon in slices for serving

    HORIO SUGGESTS

    Weekly menu