CRAB BALLS WITH LEMON-CAPER SAUCE
Make and share this Crab Balls With Lemon-Caper Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Crab
Time 20m
Yield 32 pieces
Number Of Ingredients 13
Steps:
- For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
- Chill until cold.
- (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
- For Crab Balls: Spray 2 baking sheets with nonstick spray.
- Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
- Gently mix in crabmeat and ground crackers.
- Place on prepared baking sheets.
- (Can be made 8 hours ahead. Cover, chill.).
- Preheat broiler.
- Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
- Serve with sauce.
DEVIL CRAB CREAM CHEESE BALL
A mildly spiced cream cheese and crab mixture. Pour cocktail sauce over the chilled ball, and serve with crackers. Sinfully delicious!
Provided by PTRULL
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Mix together imitation crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 22.8 g, Cholesterol 84.3 mg, Fat 20.1 g, Fiber 1.5 g, Protein 13.4 g, SaturatedFat 12.5 g, Sodium 1187 mg, Sugar 9.3 g
CRAB BALLS W/LEMON-CAPER SAUCE
Steps:
- Spray 2 baking sheets w/ nonstick 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 hrs. ahead. Cover,chill. Preheat broiler. Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes. Serve w/sauce.
CRAB CAKES WITH CREAMY CAPER SAUCE
Provided by Bill Brett
Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course servings
Number Of Ingredients 16
Steps:
- for caper sauce:
- Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- for crab cakes:
- Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
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