• 1 cup whole raw almonds
  • 8 ounces imitation crab
  • 1 (8-ounce) can water chestnuts, drained
  • 2 (8-ounce) packages cream cheese, softened
  • 1 tablespoon Ranch dry seasoning  mix
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce

Fit SaladShooter® slicer/shredder with Shred Cone and shred almonds onto waxed paper; reserve. Shred crab and water chestnuts into a large mixing bowl. Add cream cheese, seasoning mix, onion powder, garlic powder, and pepper sauce; mix thoroughly. Divide mixture in half and place each on a piece of wax paper. Form each half into a ball using wax paper. Wrap the waxed paper around each ball and refrigerate 1 to 2 hours.

Roll chilled crab balls in reserved shredded almonds. Refrigerate several hours or overnight before serving.

Variation: Add 2 ounces shredded sharp cheddar cheese to the cream cheese mixture.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Crab Balls