Friday, December 14, 2012

Crab Balls with Remoulade Sauce

Updated and Revised December 2021

I love seafood of all kinds, so it didn't take much convincing for me to try to make these little appetizer crab balls. Simple recipe, easy to do, and they taste fantastic! Love the combination of the Old Bay seasoning with the crab meat, and the mayonnaise is just enough to bind them together.  Light, fluffy, delicious!

1/2-3/4 cup bread crumbs
1 tbsp Old Bay Seasoning 
1 cup mayonnaise
1 pound crab meat (two 6-oz. cans. crab meat, drained can be substituted for fresh)

Mix first 3 ingredients together; gently fold in crab meat and shape into small balls.  Fry in oil in a heavy skillet (or deep fryer) for a few minutes, or until evenly browned. Drain on paper towels. Serve with Remoulade Sauce.

Remoulade Sauce
1 cup mayonnaise
2 tsp lemon juice
3 tsp chopped parsley
1 Tbsp. Worcestershire Sauce
1/2 cup ketchup
1 tsp horseradish
1 dash paprika

Mix all ingredients together until well blended; chill several hours in the refrigerator. Serve chilled with crab balls, crab cakes, shrimp or any seafood you want to.

As seen on Meal Plan Monday



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