Sauced Crab Ball Food

CRAB BALLS WITH LEMON-CAPER SAUCE

Steps:

• For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
• Chill until cold.
• (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
• For Crab Balls: Spray 2 baking sheets with nonstick spray.
• Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
• Gently mix in crabmeat and ground crackers.
• Place on prepared baking sheets.
• (Can be made 8 hours ahead. Cover, chill.).
• Preheat broiler.
• Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
• Serve with sauce.

SAUCED CRAB BALL

Steps:

• Put first 5 ingredients into small bowl.
• Beat until well combined.
• Shape into ball.
• Cover and chill at least 2 hours.
• Just before serving, place on serving plate.
• Pour cocktail sauce over crab ball.
• Garnish with chives.
• Add more cocktail sauce as needed.

CRAB BALL

Steps:

• In a medium bowl, combine the cream cheese, horseradish, ketchup, onions, worcestershire sauce and lemon juice.
• Stir until well blended.
• Add crab and stir until combined.
• Season to taste with hot pepper sauce.
• Form the mixture into a ball.
• Cover and refrigerate for at least 6 hours.

CRAB BALLS WITH GRAPEFRUIT SALAD

Steps:

• MAKE THE CRAB BALLS:
• In a medium saucepan, melt the butter.
• Add the onion and cook over moderately low heat until softened, about 4 minutes.
• In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth.
• Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes.
• Remove from the heat and let cool to room temperature.
• Stir in the crabmeat and season with salt.
• Roll rounded tablespoons of the mixture into 20 small balls.
• Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
• In a large bowl, toss the panko with the sesame seeds.
• In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth.
• Dip the frozen crab balls into the egg mixture, letting any excess drip off.
• Dredge the crab balls in the panko mixture to coat thoroughly.
• Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
• MAKE THE GRAPEFRUIT SALAD:
• In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves.
• Strain into a small bowl.
• Peel the grapefruits with a sharp knife, removing all of the bitter white pith.
• Cut in between the membranes to release the grapefruit sections.
• Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
• Transfer the grapefruit sections to a medium bowl and gently toss with 3 tablespoons of the ginger syrup and the chile.
• Let stand for 5 minutes.
• In another small bowl, mix the remaining 1 tablespoon of ginger syrup with the soy sauce.
• In a medium saucepan, heat 1 1/2 inches of oil to 300°F
• Set a rack over a baking sheet.
• Fry the crab balls, about 4 at a time, until golden brown, about 1 minute; transfer to the rack to drain while you fry the rest.
• Mound the grapefruit salad in shallow bowls or plates.
• Arrange the crab balls next to the grapefruit.
• Pour a puddle of soy syrup on the other side of the crab balls and serve at once.
• *WINE PAIRING:. The tart-spicy-sweet combination in these crab balls pairs nicely with a white that has a touch of sweetness, like an off-dry Riesling.

CRAB BALLS

Steps:

• drain and flake meat.
• combine remaining ingredients except bacon, mix well.
• shape into walnut size balls.
• wrap each w/bacon, secure w/toothpicks.
• broil at medium til bacon is crisp, 10 minutes, turn and repeat.

DEVIL CRAB CREAM CHEESE BALL

Steps:

• Mix together imitation crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm.