Crab Appetizer Balls Set the Mood
Maryland Blue Crabs always receive approving nods from dinner guests who prefer a meal outside the norm. The succulent salty sweet meat seduces the taste buds and also the menu. With a large 5 oz. cake, the richness may overwhelm even the most desirous Chesapeake Bay cuisine lover. That’s when the crab appetizer balls make perfect sense to set the mood.
Sometimes considered mini crab cakes, these 1 oz. portions are aptly called balls with the folded lump crab meat in a time-honored mix of egg, mayonnaise, yellow mustard powder, grounded black pepper, bay spices, and crushed crackers. The best way to keep the pristine chunks together is to form a ball. Taking these crab balls and popping them in the oven will create a golden-brown masterpiece that just oozes delight!
Successful hosts serve freshly baked crab cakes with lemon garlic sauce and wedged lemons. Of course, a crab ball perfectly cooked will definitely achieve success. You want to measure the success with genuine comments like, “These crab appetizers taste divine,” or “You must give me the recipe, darling!” Maybe a bit pretentious, but you get the point. Preheat the oven to 400°F. Take the cakes and place them on a cookie sheet lined with parchment paper. Bake for 15-20 minutes or until you note the golden-brown. Promptly remove and cool for 5 minutes and then line them on a serving tray that suits the delicacy. If you’re throwing a sporting event, then a lined basket. If you’re impressing the in-laws, an ornate China plate; or if it’s movie night, paper plates will do. No matter how you serve them, they will certainly transform the mood to a special occasion!
Keep that Frozen Lobster Dock Fresh!
Filling the freezer with frozen food makes sense for a seafood lover on the go. Last minute schedule changes or a spontaneous pot luck just gets easier with the cooking convenience of flash-frozen seafood. Make sure you rotate the freezer, however, so the delicacies don’t sit in the frigid conditions for more than 3 months. Today, we take a look at frozen cold-water tails. Known for a buttery flavor and plump texture, cold-water tails, already removed from the lobster makes cooking simple. If you’re wondering lobster’s taste. It’s a combination of crab and shrimp, but with a richer overall taste.
Follow these steps to taking a frozen lobster to a fresh catch!
Thaw them to keep the meat tender and easy to remove from the shells. Place the tails in a large container and leave them in the fridge for about a day. Drain excess liquids and pat dry when it’s “show time.”
Broil for a Chef Experience!
Preheat the broiler to “high.” Then butterfly the tails with an exact cut down the center of the shell. Turn the tails over and brush melted garlic butter on the fleshy part and dash black pepper sparingly. Keep to 4-5 minutes per a 5 oz.-8 oz. lobster tail. If cooking a pair, adjust the time to almost 10 minutes. Cook to a light brown. Just to make sure, the fleshy part should turn opaque. Use a cooking thermometer to make sure the internal temperature reaches 145 degrees F.
Serve HOT!
Lobster tastes best when warm and the juices flow from the temperature. Couple the lobster with a crab cake, sirloin, or your favorite go-to. One thing is for sure. Have some hot butter ready!
