Crab Balls with a Lemon Caper Sauce


Crab Balls

Nonstick vegetable oil spray
½ cup mayonnaise
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 pound crabmeat, drained well, picked over
24 saltine crackers, finely ground

Lemon-Caper Sauce:

1 cup plus 2 tablespoons mayonnaise
4 ½ tablespoons drained capers
4 ½ tablespoons chopped fresh chives
3 tablespoons fresh lemon juice
1 ½ teaspoons grated lemon peel


Crab Balls -

Spray two baking sheets with non-stick spray. Whisk mayonnaise, eggs, mustard and Worcestershire sauce in large bowl to blend. Gently mix in crabmeat and crackers. Roll mixture into 1 1/4 –inch-diameter balls. Place on prepared baking sheets. (Can be made 8 hours ahead. Cover; chill.)

Preheat broiler. Broil crab balls until brown and cooked through, turning once (about 5 minutes, total). Watch closely to avoid burning. Serve with sauce

Lemon-Caper Sauce:

Mix all ingredients in medium bowl to blend. Shill until cold. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Course: Appetizer
Cuisine: American
Uploaded by: Kevin Smith
Added on: 2006-11-15 11:36:35