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.
CRAB BALLS WITH LEMON-CAPER SAUCE
Yield 32
Number Of Ingredients 8
Steps:
- Spray two baking sheets with 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" 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, watching closely to avoid burning and turning once, about 5 minutes. Serve with the sauce.
SAUCED CRAB BALL
This is out of my "Company's coming, most loved appetizers" cookbook...This classic appetizer is a true favorite...make several days ahead. Double to make 1 larger ball or to make 2 - 1 or the freezer and 1 to chill for your party...serve with assorted crackers...cooking time cover chill time...
Provided by teresas
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
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
Make and share this Crab Ball recipe from Food.com.
Provided by Fluffy
Categories Crab
Time 6h15m
Yield 2 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 383.6, Fat 31.6, SaturatedFat 17.6, Cholesterol 128.5, Sodium 998.2, Carbohydrate 7.6, Fiber 0.5, Sugar 5.8, Protein 18.1
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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