Crab Balls With Lemon-Caper Sauce

"A wonderful appetizer perfect at your next cocktail party or holiday open house."
photo by CIndytc photo by CIndytc
photo by CIndytc
Ready In:
32 pieces




  • 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.

Questions & Replies

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  1. CIndytc
    I served these for a dinner party and they were fabulous..I baked them after spraying with butter at 400 degrees for 10 minutes...fabulous
  2. SarasotaCook
    Two changes. But an excellent recipe. I agree with the one poster who said the 2 tablespoons should of been dijon, which is what I used and it was excellent. Also, I added just a bit of spinach to mine crab balls and it was excellent. I used frozen chopped spinach, drained very well. We loved the recipe.
  3. ovendiva
    one change: I think the 2 tbsp mayo in the sauce is supposed to be dijon mustard. This is what I did. Great recipes, a big hit at the staff Christmas party, had to give out the recipe to a lot of people. It's a nice change from having fried appetizers.
  4. Andi Longmeadow Farm
    Lemon & Capers? In a sauce? With fresh crab cakes? Don't even think you won't just love this to pieces and request that someone make this for *you* I made small crab cakes instead of "balls" but stayed absolutely true to the recipe. Adored the sauce, can see using this for lots of things, sitting atop asparagus, broccoli, and fish even. Made the cakes the day before and were perfect. Made for *Think Pink* October 2009


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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