Asian Fried Crab Balls

• 1 pound fresh crabmeat, picked
• 1 tablespoon grated fresh ginger
• 1 large garlic clove, pressed
• 1 large egg
• 2 tablespoons dark soy sauce
• 2 green onions, minced
• 1/4 cup sesame seeds
• Vegetable oil
• Daikon radish, cut into thin strips
• Enoki mushrooms
• Radish sprouts
• Toasted nori strips

1. Process first 5 ingredients in a food processor 2 minutes or until very smooth, stopping to scrape down sides. Transfer crab paste to a bowl, and stir in green onions. Cover and chill 1 hour.
2. Form the paste into 1/2-inch balls, squeezing tightly; roll balls in sesame seeds. Place on a wax paper-covered plate in the refrigerator until ready to fry.
3. Heat vegetable oil to 375u0b0 and heat oven to 200u0b0. Fry crab balls, in batches (making sure oil doesn't fall below 350u0b0), for 2 minutes or until lightly browned. Drain on paper towels, and place in oven while frying the other balls.
4. Place a small mound of daikon radish, enoki mushrooms, and radish sprouts on one side of 6 small, warmed bowls. Arrange 3 or 4 balls in a pyramid in the bowls. Carefully ladle 2 tablespoons Savory Broth around the balls; top with nori. Serve immediately.

fresh crabmeat, ginger, garlic, egg, soy sauce, green onions, sesame seeds, vegetable oil, daikon radish, enoki mushrooms, sprouts

Taken from www.myrecipes.com/recipe/asian-fried-crab-balls (may not work)