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.

Crab Balls with Remoulade