Crab Balls with a Lemon Caper Sauce

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


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.)