“Oh honey, they’re really nothing but plain old deviled crab turned into fancy balls,” our friend Maggie almost apologized as we sipped tea in the sunroom of her modest summer house on Chesapeake Bay, just south of Annapolis, Maryland. Technically, of course, she was right, but I defy any hostess to put out a plate of these sumptuous balls and not expect to see them disappear in a matter of minutes. The balls should be served as hot as possible. I have discovered, unfortunately, that the crabmeat mixture does not freeze well—it becomes mushy—so plan accordingly.
In a large mixing bowl, combine the crabmeat with all remaining ingredients except the cornmeal and oil and stir till well blended, adding a bit more breadcrumbs if necessary to make a firm mixture. Shape the mixture into balls, using about
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