Delightful Crab Ball Recipe with Tangy Remoulade Sauce

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Crab balls can be aptly characterized as a delightful gastronomic invention suitable for both a satisfying main dish or a charming snack.

Ingredients:

• 1 lb lump crab meat

• 1/2 cup breadcrumbs (panko or regular)

• 1/4 cup mayonnaise

• 1 egg, beaten

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon fresh lemon juice

• 1/4 cup finely chopped green onions

• 2 cloves garlic, minced

• 1/4 teaspoon paprika

• 1/4 teaspoon Old Bay seasoning

• Salt and pepper, to taste

• 1/4 cup chopped fresh parsley

• Oil for frying (vegetable or canola)

Instructions:

1. Prepare the Crab Balls:

In a sizable mixing bowl, blend together the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, green onions, garlic, paprika, Old Bay seasoning, salt, pepper, and parsley.Carefully combine the ingredients until they are evenly mixed, taking care not to overly dismantle the crab meat.Shape the mixture into small balls, approximately 1-1.5 inches in diameter. Arrange the crab balls on a baking sheet and refrigerate for roughly 30 minutes to aid in their firming process.

2. Fry the Crab Balls:

Begin by heating approximately half an inch of oil in a spacious skillet over medium-high heat. Once the oil reaches the desired temperature, gently introduce the crab balls into the skillet, ensuring not to overcrowd the pan by working in batches if necessary. Allow the crab balls to fry for 3-4 minutes on each side until they achieve a golden brown and crispy texture. Using a slotted spoon, carefully extract the crab balls from the oil and transfer them onto a plate lined with paper towels to absorb any excess oil.

Remoulade Sauce

Ingredients:

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon whole-grain mustard

• 1 tablespoon lemon juice

• 1 tablespoon capers, chopped

• 1 tablespoon dill pickles, finely chopped

• 1 teaspoon Worcestershire sauce

• 1 teaspoon hot sauce (like Tabasco)

• 1 teaspoon paprika

• 1/4 teaspoon cayenne pepper (optional for extra heat)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

Instructions:

1. Prepare the Remoulade Sauce:

In a mixing bowl, combine mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, capers, pickles, Worcestershire sauce, hot sauce, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Stir until the ingredients are thoroughly blended. Taste the sauce and adjust the seasonings as required. Cover the bowl and chill the sauce in the refrigerator for a minimum of 30 minutes to enhance the harmonization of flavors.

Serving:

Please present the crab balls while still hot, accompanied by Remoulade sauce on the side for a dipping option. For additional flair, consider garnishing them with finely chopped parsley and lemon wedges. Indulge in these delectable crab balls alongside the tangy Remoulade sauce for a truly delightful experience.