Name: Crab Balls with a Lemon Caper Sauce
Ingredients: 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); 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

Print Recipe

Crab Balls with a Lemon Caper Sauce

Can be prepared 1 day ahead. Cover and keep refrigerated.

Ingredients

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

Instructions

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.)

Crab Balls with a Lemon Caper Sauce