electrolux137
Well-known member
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BAKED CRAB BALLS
1 lb. back fin crab meat
1 cup Panko bread crumbs
1 tsp. Old Bay seasoning
2 tbsp. fresh parsley, chopped
1 Egg, beaten
1 tsp. yellow mustard
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
Place crab meat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay seasoning & parsley and lightly toss.
In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crab meat and crackers and gently mix, being careful not to break up large lumps of crab meat.
Mold into golf ball sized balls and place on a cookie sheet lightly coated with olive oil. Note: The mixture is pretty delicate and crumbly. Mix with a firm touch but without mashing it up more than necessary to keep the balls from falling apart.
Bake @ 350 degrees for 30 minutes.
Drizzle w/ melted butter and allow to cool.
Serve with sliced limes and Wasabi mayonnaise (or straight wasabi mustard if you have a hearty stomach).
Side dishes: Whatever you’ve got around. I fried up some leftover brown rice and mixed vegetables in olive oil, adding some garlic and chopped white onion.
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BAKED CRAB BALLS
1 lb. back fin crab meat
1 cup Panko bread crumbs
1 tsp. Old Bay seasoning
2 tbsp. fresh parsley, chopped
1 Egg, beaten
1 tsp. yellow mustard
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
Place crab meat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay seasoning & parsley and lightly toss.
In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crab meat and crackers and gently mix, being careful not to break up large lumps of crab meat.
Mold into golf ball sized balls and place on a cookie sheet lightly coated with olive oil. Note: The mixture is pretty delicate and crumbly. Mix with a firm touch but without mashing it up more than necessary to keep the balls from falling apart.
Bake @ 350 degrees for 30 minutes.
Drizzle w/ melted butter and allow to cool.
Serve with sliced limes and Wasabi mayonnaise (or straight wasabi mustard if you have a hearty stomach).
Side dishes: Whatever you’ve got around. I fried up some leftover brown rice and mixed vegetables in olive oil, adding some garlic and chopped white onion.
