Crab Balls

When you buy crab meat, you want to use it. I made crab Rangoons last week and on a lark used my leftover crab meat for crab balls. I posted a picture of them on Facebook and some people asked for the recipe, so I agreed. They are great for an appetizer served with some remoulade. I used Panko crumbs instead of crackers so they hold together better. I hope you like it. (Sorry for the lack of pictures, but I didn’t think this would be a recipe, but I give the public what it wants.)

8 ounces crab meat

2 tablespoons of mayo

1/4 cup Panko bread crumbs

2 tablespoons finely chopped red onion

1 egg,beaten

1 teaspoon dry mustard

2 teaspoons Old Bay seasoning

1/2 teaspoon chopped chives

Preheat oven to 350.

In a large bowl, add crab meat and check for any leftover shells or any other non-edible item.

Add onions, chives, mayo, Old Bay, and mix gently until just combined.

Add bread crumbs and mix; place in refrigerator for one hour.

Make balls about 1 1/2 inches .

Place on a parchment-line baking sheet.

Bake for 8 minutes; turn and bake for another 7 minutes.

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