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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
Golden, Flakey Crab Balls with Lemon Butter
Ingredients
* 1 lb jumbo lump crab meat, picked over for shells * 1 large egg, lightly beaten * ¼ cup mayonnaise * 1 tsp Dijon mustard * 1 tsp Worcestershire sauce * 1 tsp Old Bay seasoning * ½ tsp garlic powder * ½ tsp onion powder * ¼ tsp black pepper * ½ cup panko breadcrumbs * 2 tbsp grated Parmesan cheese * 2 tbsp fresh chives, chopped * 2 tbsp melted butter For the Lemon Butter * 4 tbsp unsalted butter * 1 tbsp fresh lemon juice * 1 clove garlic, minced * 1 tsp chopped fresh parsley
Directions
In a large bowl, stir together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, onion powder, black pepper, panko, Parmesan, and chives. NEXT Gently fold in the crab meat so the big lumps stay as intact as possible. Line a baking sheet or small baking dish with parchment paper. Form the mixture into 6 rounded mounds and place them on the sheet, handling them lightly so they stay tender. Brush the tops with the 2 tablespoons melted butter. Bake at 400°F (200°C) for 18 to 22 minutes, until the crab bombs are hot and golden. For a little darker golden you may want to broil for 1 to 2 minutes at the end. Now to make the lemon butter Melt the 4 tablespoons of unsalted butter in a small saucepan over low heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the lemon juice and parsley, then remove from the heat. Serve warm My serving suggestion is plate the crab balls then spoon the lemon butter over the top or as a serve dipping sauce.
Recipe Card Photo
