Ingredients Weight Measure
Olive oil 1/4 cup
Garlic, fresh, crushed 2 Tbsp.
Spanish onion, minced 7 oz.
Tomato paste 5 oz.
TABASCO® brand Habanero Sauce 1-1/2 Tbsp.
Salt 3/4 tsp.
Bay leaf 1 ea.
Crabmeat, shredded 14 oz.
Breadcrumbs, plain 1/2 cup
Sugar 1/2 tsp.
Red peppers, minced 5 oz.


Ingredients Weight Measure
All-purpose flour 1 cup
Eggs, large, whipped 4 ea.
Breadcrumbs, seasoned 2 cups


  1. Heat oil in medium sauté pan. Add garlic and onions, sauté for 6 to 8 minutes. Stir.
  2. Add tomato paste, TABASCO® Habanero Sauce, salt and bay leaf. Cook for 10 minutes on low heat. Stir. Remove bay leaf.
  3. Add crabmeat, breadcrumbs and sugar; mix well. Allow filling to cool.
  4. When cooled, portion into 20 equal portions 1-1/2 oz. each; shape into small footballs.
  5. Roll crab balls in flour. Shake off excess flour. Then, roll crab balls in egg wash, drain and roll crab balls in breading.
  6. Reserve refrigerated for service. Fry crab balls at 350°F until golden brown and serve.

Yield: 20 each