Crab Cake Meatballs
- Level: Easy
- Yield: 14 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 89
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 58
- Sodium
- 431
- Total: 40 min
- Active: 30 min
Ingredients
1 pound lump crabmeat, picked over for shells and cartilage
1 cup panko breadcrumbs
1/2 cup fresh parsley leaves, chopped
1/4 cup chopped chives
2 large eggs, lightly beaten
2 cloves garlic, grated
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
One 24-ounce jar spicy tomato sauce
Flaky salt, for topping
Crushed red pepper flakes, for topping, optional
Directions
- Fold together the crabmeat, breadcrumbs, parsley, chives, eggs, garlic, lemon zest and juice, 1 teaspoon kosher salt and several grinds of black pepper with a spatula in a large bowl until everything is well combined. (Do not over-stir or shred the crabmeat.) Cover and refrigerate for 10 minutes to allow the breadcrumbs to hydrate.
- Using a 1/4-cup measure or 2-ounce ice cream scoop, scoop the crab mixture and roll into balls, transferring to a plate as you go.
- Heat 2 tablespoons oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until hot and shimmering. Gently add half the meatballs and cook, turning with tongs, until brown all over, about 5 minutes. Transfer to a plate and repeat with the remaining meatballs, adding up to 1 more tablespoon of oil as needed.
- Add the first batch of meatballs back to the pot and add the spicy tomato sauce and 1/2 cup water. Do not stir as it will break up the meatballs; instead, give the pot a shake so the sauce gets under the meatballs and they do not stick to the bottom. Bring to a strong simmer over medium-high heat, then lower to a gentle simmer and cook until the meatballs are heated through, about 5 minutes. Sprinkle with flaky salt and crushed red pepper flakes, if using.