Photo: Phillips Foodservice

Yield: 24 crab balls

Crab Balls:
1 lb. crabmeat
8 oz. blue cheese, crumbled
1 cup bread crumbs (reserve ¼ cup)
½ tsp. garlic powder
½ tsp. black pepper
¼ tsp. seafood seasoning
¼ tsp. onion powder
1 cup mayonnaise
2 eggs
**
as needed for frying, 2 cups vegetable or canola oil

Buffalo Dipping Sauce:
1 cup unsalted butter
1 cur hot sauce
½ tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. Worcestershire sauce
¼ tsp. salt
1 Tbsp. white vinegar

In a medium bowl, mix all crab ball ingredients together until well-combined. Form into 1½” balls (makes about 24) and roll into reserved bread crumbs. Drop into hot oil (about 350°F) and fry for about 45 seconds on each side. Remove from oil and drain on paper towels. In a medium saucepan, warm all Buffalo Dipping Sauce ingredients over medium-high heat. Stirring, bring just to a boil, then remove from heat.