Crab Balls With Lemon Caper Sauce Recipes

CRAB BALLS WITH LEMON-CAPER SAUCE

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.

MARYLAND CRAB BALLS

Steps:

• Put crabmeat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden.

SAUCED CRAB BALL

Steps:

• Put first 5 ingredients into small bowl.
• Beat until well combined.
• Shape into ball.
• Cover and chill at least 2 hours.
• Just before serving, place on serving plate.
• Pour cocktail sauce over crab ball.
• Garnish with chives.
• Add more cocktail sauce as needed.

CRAB BALL

Steps:

• In a medium bowl, combine the cream cheese, horseradish, ketchup, onions, worcestershire sauce and lemon juice.
• Stir until well blended.
• Add crab and stir until combined.
• Season to taste with hot pepper sauce.
• Form the mixture into a ball.
• Cover and refrigerate for at least 6 hours.

CRAB CHEESE BALL

Steps:

• Mix cream cheese, horseradish, Worcestershire sauce, crab meat and lemon juice together and form into a ball.
• Refrigerate for at least 2 hours (can make day ahead).
• Top with shrimp sauce.
• Serve with crackers.