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