Fit SaladShooter® electric slicer/shredder with shredding cone and shred almonds onto waxed paper. Set aside. Shred crab and water chestnuts into a large mixing bowl. Add remaining ingredients. Thoroughly mix ingredients. Divide mixture onto two pieces of wax paper. Form into two balls and refrigerate for 1 to 2 hours. Roll chilled crab balls in shredded almonds. Refrigerate several hours or overnight before serving.
Variation: Same as above except: Add 2 oz. sharp cheddar cheese, shredded.
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