Crab Cake Meatballs

  0.0 – 0 reviews  • Shellfish Recipes
Everyone loves meatballs and everyone loves crab cakes, so we’ve created the best of both worlds: dainty crab cake meatballs that are simmered in a spicy tomato sauce. These crave-able delights are incredibly versatile. Toss them with pasta, stuffed them into a roll or pile them on top of polenta–you’ll love them every which way.
Level: Easy
Total: 40 min
Active: 30 min
Yield: 14 meatballs

Ingredients

  1. 1 pound lump crabmeat, picked over for shells and cartilage
  2. 1 cup panko breadcrumbs
  3. 1/2 cup fresh parsley leaves, chopped
  4. 1/4 cup chopped chives
  5. 2 large eggs, lightly beaten
  6. 2 cloves garlic, grated
  7. Zest and juice of 1 lemon
  8. Kosher salt and freshly ground black pepper
  9. 2 to 3 tablespoons olive oil
  10. One 24-ounce jar spicy tomato sauce
  11. Flaky salt, for topping
  12. Crushed red pepper flakes, for topping, optional

Instructions

  1. 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.
  2. 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.  
  3. 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.  
  4. 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. 

Nutrition Facts

Serving Size 1 of 14 servings
Calories 89
Total Fat 4 g
Saturated Fat 1 g
Carbohydrates 7 g
Dietary Fiber 1 g
Sugar 2 g
Protein 8 g
Cholesterol 58 mg
Sodium 431 mg

 

Leave a Comment