Chef Ashanti Troutman of Mixxer’s Kitchen [LINK] took Best Savory for her Savannah Smiles Crab Ball with Cheddar Corn Grits and Cajun Cream at the 10th Annual Girl Scouts of Colonial Coast Samoa Soiree, held March 17 in downtown Norfolk.
More information on the event is HERE [LINK]
Chef Troutman shares her SAVANNAH SMILES CRAB BALL recipe with us here:
1 cup mayonnaise
1 tablespoon Old Bay seasoning
1 tablespoon fresh thyme
1 pound crabmeat
1 cup Savannah Smiles cookies, finely crushed
Mix mayonnaise, 1 egg, Old Bay and thyme in a medium bowl. Fold in crabmeat and most of the crushed cookies, reserving a few tablespoons for coating. Cover with plastic wrap and refrigerate for 45 minutes. Roll crab mixture into 1-inch balls and place on a cookie sheet. Freeze for 30 minutes.
Whisk an egg and dip each ball in the wash then roll in reserved crushed cookies. Place back on cookie sheet and freeze an additional 30 minutes. Deep fry in vegetable oil until golden brown, about 5-7 minutes. Drain on a cooling rack or paper towel-lined plate.
Yields 8-10 balls.
NOTE: If Girl Scout Savannah Smiles cookies are not available, substitute lemon cooler cookies