- 1
Ingredients
- 1 lb crab meat
- 1 egg
- 2 tablespoons panko breadcrumbs
- 1 teaspoon Old Bay Seasoning
- 1 lemon zest
- 1 teaspoon capers
- pinch of parsley, chopped
- 1 loaf sourdough bread
Preparation
Step 1
Ingredients & Directions
Directions
1. Mix together all ingredients except the bread and make crab balls, about one and one-half ounces each.
2. Pan sear on both sides for about four minutes.
3. While crab balls are in the pan, cut out rounds of sourdough bread, about one and one-half inches, and sauté on both sides till crispy and golden brown.
4. Make the aioli sauce. (see recipe below)
5. Place crab ball on slice of toast, drizzle with aioli and cover with second piece of toast.
Make ahead of time but you cannot refrigerate because if you do the oils will separate.
Ingredients:
2 eggs
1/2 cup EVOO (Extra Virgin Olive Oil)
1 teaspoon lime juice
lime zest
fresh black pepper to taste
1. Whisk Eggs and slowly add olive oil while still whisking eggs.
2. When the sauce is thick enough (meaning that you can make a number eight while holding the whisk away from the surface of the sauce and it does not immediately disappear) add the lime juice, lime zest, and black pepper, mixing into the sauce.