Appetizers | Dairy-free | Fish

Crab bombs

January 4, 2017

A simple, hot and tasty appetizer to serve. Lovely with a dry champagne or crisp white wine.

1 lb. Crab meat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

Place the crab meat in a mixing bowl, picking any stray shell fragments out. Add the crushed crackers, Old Bay Seasoning & parsley to the crab.

In a separate bowl, combine the egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth.

Pour the egg mixture over the crab meat and crackers and gently mix, careful not to break up large lumps of crab meat.

Mold into golf ball-sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.