Crab Balls with Remoulade
How to make Crab Balls with Remoulade Recipe - Barone Meatball Company Recipe From Stephen Dewey at Raleigh, NC
Makes About 15 Balls
REMOULADE:
1 ¼ cups (275g) mayonnaise
¼ cup (63g) whole-grain
Dijon mustard
1 tbsp (7g) paprika
1 ½ tsp (8g) Cajun seasoning
2 tsp (9g) horseradish
1 tsp lemon juice
1 tsp hot sauce
1 clove garlic, smashed and minced
CRAB BALLS:
1 lb (453g) crabmeat
2 tbsp (28g) mayonnaise
1 tbsp (16g) Dijon mustard
1 egg
1 ½ tbsp (23g) Old Bay seasoning
2 tbsp (6g) chopped scallion
1 ½ cups (181g) Italian bread crumbs
1 cup (180g) grated Parmesan cheese
½ cup (65g) diced red and yellow bell pepper
Salt and pepper to taste
Method:
To make the remoulade, mix all the ingredients together in a bowl and adjust the seasoning to taste. Keep for a few hours in the refrigerator for best results.
Preheat the oven to 400°F (200°C, or gas mark 6). Grease a baking sheet.
To make the crab balls, mix all the ingredients together in a bowl. Form into 1-inch (2.5cm)-diameter balls and place on the greased pan. Bake for 10 minutes, then flip the crab balls and bake for an additional 10 minutes.
Serve with the remoulade.
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| Crab Balls with Remoulade |
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