Crab Balls With Lemon-Caper Sauce

Ingredients

Lemon-Caper Sauce (makes about 1-1/2 cups sauce)

• 1 cup mayonnaise
• 2 tablespoons mayonnaise
• 4 1/2 tablespoons drained nonpareil capers
• 4 1/2 tablespoons chopped fresh chives
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons grated lemon peel

Crab Balls

• nonstick vegetable oil cooking spray
• 1/2 cup mayonnaise
• 2 large eggs, lightly beaten
• 2 tablespoons Dijon mustard
• 2 teaspoons worcestershire sauce
• 1 lb crabmeat, drained well and picked over
• 24 saltine crackers, finely ground

Directions

1. 1

   For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.

2. 2

   Chill until cold.

3. 3

   (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).

4. 4

   For Crab Balls: Spray 2 baking sheets with nonstick spray.

5. 5

   Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.

6. 6

   Gently mix in crabmeat and ground crackers.

7. 7

   Place on prepared baking sheets.

8. 8

   (Can be made 8 hours ahead. Cover, chill.).

9. 9

   Preheat broiler.

10. 10

    Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.

11. 11

    Serve with sauce.