Great Balls of Fire (Joe's Crab Shack #CopyCat #Recipe)
  • 2 TBSP Butter
  • 2 oz.Cream Cheese
  • ¼ cup Sour Cream
  • 1 TBSP Mayonnaise*
  • 1 tsp Seasoned Salt (Old Bay, Lawry's or make your own: Mexican Style Seasoned Salt
  • ⅛ tsp Paprika
  • ⅛ tsp of Mexene chili powder (seriously does make a difference in this recipe)
  • ¼ cup of shredded Pepper Jack cheese (do not use pre-shredded, shred it yourself)
  • 4 tsp Onions (minced)
  • 4 tsp Green Peppers (minced)
  • 4 jalapenos, minced and seeded (Originally recipe calls for 3 - wear gloves to protect your eyes, skin, etc...)
  • 6 oz. Crab (In Alaska I can get it fresh, do not use fake crab however the recipe calls for canned))
  • 4 oz. Salad Shrimp (minced)
  • 2 eggs
  • 1 tablespoon milk
  • 1 cup plain fine breadcrumbs
  • 1 cup oil (you can use Coconut oil but remember it heats at a lower temp otherwise use canola oil)
  1. Using an electric hand mixer or a standmixer; cream butter, cream cheese, sour cream, and mayo.
  2. Add seasoned salt. paprika (not all paprika's are equal. You do not want to use Hungarian for this dish. El Guapo Paprika, and chili powder.
  3. Add your jalapenos and blend in for about 30 seconds then add cheese, onion and green peppers.
  4. Mix for 2 minutes then add crab and shrimp and mix on mix on low. Put bowl in the fridge for 15 minutes then roll into ¼ inch balls and return to refrigerator for 30-minutes.
  5. Dance to Great Balls of Fire and other greats for 20 minutes (you will need to get a early start in the calorie burning department).
  6. After you are done dancing, throw back a shot of tequila and beat your eggs and milk together. Dip your balls in egg mixer and then your breadcrumbs.
  7. Transfer into the oil and fry until golden brown in your cup of hot oil. (Coconut oil will be the correct temp between 325° and 350° and Canola is 375°)
* On a Paleo diet? Just want to try to substitute with healther ingredients? Try the Paleo May from Paleo Leap
- 2 egg yolks
- 1 tsp mustard (this is optional)
- 3 tsp lemon juice
- ½ cup olive oil
- ½ cup coconut oil
Recipe by Cabin Goddess at