Ballsy Crabs- Spicy Good

Ingredients:
Makes about 8 Balls

1 Tablespoon olive oil
1/2 onion, minced
2 cloves of garlic, minced
1 teaspoon jalapeno, minced(more if you like it hot)
1/2 red or green bell pepper
2/3 cup of corn
1 teaspoon each of cumin and  paprika
a dash of cayenne pepper and white pepper

3 cups of crab meat

1 egg white

1/4 cup mayonnaise
1 Tablespoon cilantro
Zest of 1 lemon
salt and black pepper
1-1/2 cup of Panko (Japanese Bread Crumb)

1. Heat a tablespoon of olive oil in a skillet with medium heat, saute onion, garlic, jalapeno, bell pepper corn and spices until tender, about 5 minutes. Set aside to cool. Preheat the oven to 425 degrees.

2. In a medium bowl, mix crab meat with egg white, mayo, salt, black pepper, cilantro, lemon zest and cooled vegetable mix. Gently combine with a fork.

3. Put Panko on a plate. Form crab mix into 2" balls in your hand and carefully roll them in the Panko, carefully lay them 1" apart on a lightly oiled cookie sheet. Sprinkle more Panko on top and gently pat it down. This step takes great care as the crab balls tend want to fall apart. They are not as ballsy as they sound.

4. Bake until golden brown on the top, about 20 minutes.

They can be enjoyed as a warm appetizer, put one or two on a lettuce leaf and sprinkle with lime juice or a dollop of mayo. Wrap two in a warm burrito skin with your favorite garnishing, or eaten as a crab burger with lettuce, tomato, onion, mayo and mustard. I've not yet try putting them in Udon noodle soup like Tempura. I bet that will work. In fact I'm going to try that for lunch! Stay tuned.