Thursday, September 1, 2016

Molasses Mustard Crab/Shrimp Balls

I absolutely love seafood. My ultimate favorite is crab. When I tasted Jay D's Louisiana Molasses Mustard while making another recipe, I thought it would add another level to the sweetness of the crab. And it certainly did! This mustard sauce is one of the most versatile items that I have ever tasted. I highly recommend you go to Jays website and order a bottle or two. The recipe I have listed below is for an appetizer portion which can easily be doubled.

Molasses Mustard Crab/Shrimp Balls
by Traci
Adapted from Ritz Crab Balls with Sriracha Aioli by Snack Works

6 Ritz crackers crushed
1 egg beaten
1 Tablespoon melted butter, cooled
2 green onion, chopped with some of the greens
3 Tablespoons Jay D's Louisiana Molasses Mustard
1 teaspoon mayonnaise
1/4 teaspoon cayenne (optional)
3 large shrimp, chopped
Salt to taste
1/2 pound crabmeat (patted dry)
1/2 cup plain breadcrumbs

In a mixing bowl add all of the ingredients except for the crab and plain breadcrumbs. Mix together until well combined. Gently mix in your crabmeat trying not to break it up too much. Cover and refrigerate for about an hour. You can leave it in longer if needed.

About 20 minutes before you are ready to cook these add oil in a large skillet and start heating over med low heat.

On a small plate pour your plain bread crumbs. Start shaping into bite sized balls and roll in the plain bread crumbs. Set aside and finish rolling all your mixture. Add a few at a time into the skillet and cook until nice and golden brown on all sides. You don't want to overcrowd them. Remove and allow to drain. Finish all of your batches. This would be great with a remolade or even just cocktail sauce. Or make a dipping sauce using the Louisiana Molasses Mustard Hmmmmm another recipe?

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