Ingredients
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1 cup mayonnaise
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2 tablespoons Dijon mustard
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4 1/2 tablespoons drained nonpareil capers
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4 1/2 tablespoons chopped fresh chives
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3 tablespoons fresh lemon juice
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1 1/2 teaspoons grated lemon peel
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nonstick vegetable oil cooking spray
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1/2 cup mayonnaise
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2 large eggs, lightly beaten
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2 tablespoons Dijon mustard
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2 teaspoons Worcestershire sauce
Instructions
- 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.