Ingredients
1/2
cup mayonnaise
1
egg
2
tablespoons chopped fresh chives
1
teaspoon Worcestershire sauce
1
teaspoon Dijon mustard
1 1/2
teaspoons Old Bay™ seafood seasoning
1
teaspoon fresh lemon juice
2
containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
2/3
cup Progresso™ plain panko crispy bread crumbs
1
cup mayonnaise
2
teaspoons Dijon mustard
1
teaspoon finely chopped garlic
2
teaspoons fresh lemon juice
1/4
teaspoon salt
Lemon wedges
Preparation
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.
