Crab Balls With Lemon-Caper Sauce - cooking recipe

Ingredients

Lemon-Caper Sauce (makes about 1-1/2 cups sauce)
1 cup mayonnaise
2 tablespoons Dijon mustard
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

Preparation

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.