Baked crab balls are one of those snacks that really are enjoyed with a wine that has been chilled well.
If you want to prepare this crab as an appetizer, it is best to shred the crab meat into a minced meat. With the ingredience below I'm going to roll the meat into a neat ball – about the size of ordinary meat balls - and then I'm going to it bake it in the oven.
When the Baked crab are done, you can make a nice dipping sauce with it. You can make any dip you like, from lemon and garlic to a soft Peri-Peri or a fruity type of dip - like a chutney - made with apricot or peach does well with crab and crayfish.
1 ½ lbs. crab meat
3 cups bread Crumbs
1 CUP Tomato sauce
3 tbsp. lime juice
1 tbsp. chopped parsley
1 tbsp. tarragon
½ tsp. pepper
Preheat oven to 400 degrees.
Combine all ingredients thoroughly in a large mixing bowl.
Roll into walnut size balls.
Arrange these on a greased oven pan or casserole.
Bake for 15 minutes.
Serve crab balls hot or cold.
This makes about 15 snacks or so.
If this appetizer is made as a starter before the main dish, the extra snacks are not needed.
But back to the appetizer…
I find these meat balls are best when they are cold off and put on the table decorated on a plate along with other snacks like salted peanuts and raisins.
Or you can go with dried fruit and salted hazelnuts or even salty cracks and pepper sticks.
If you would like to try your own fitting snacks you can do it sweet, sour or salty, it really doesn’t matter.
With a wine that was chilled well before the time, you should have a very successful social evening indeed…
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