Ingredients
16 oz lump crab meat, DRAINED
¼ cup red bell pepper, Brunoised
¼ cup green bell pepper, Brunoised
12 saltine crackers, crumbled
2 tbsp fresh minced parsley
2 tbsp fresh minced chive
1 lemon, zest and juice
2 T mayo
1 tbsp Worcestershire
½ tbsp old bay seasoning
½ tbsp garlic powder
2 eggs, whisked
Salt and pepper TT
1. Combine all ingredients then cover and refrigerator for 30 minutes to allow any moisture to be absorbed by the crackers crumbs.
2. Shape into 6 balls (squeeze out any remaining liquid, if needed)
3. Air fry or bake at 425°F for 15 minutes.
4. Serve with sauce (below) and lemon wedges.
Remoulade Sauce
1. Combine all ingredients
Ingredients
16 oz lump crab meat, DRAINED
¼ cup red bell pepper, Brunoised
¼ cup green bell pepper, Brunoised
12 saltine crackers, crumbled
2 tbsp fresh minced parsley
2 tbsp fresh minced chive
1 lemon, zest and juice
2 T mayo
1 tbsp Worcestershire
½ tbsp old bay seasoning
½ tbsp garlic powder
2 eggs, whisked
Salt and pepper TT
1. Combine all ingredients then cover and refrigerator for 30 minutes to allow any moisture to be absorbed by the crackers crumbs.
2. Shape into 6 balls (squeeze out any remaining liquid, if needed)
3. Air fry or bake at 425°F for 15 minutes.
4. Serve with sauce (below) and lemon wedges.
Remoulade Sauce
1. Combine all ingredients