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Crab and Shrimp Appetizer Balls

Crab and Shrimp Appetizer Balls

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Prep Time: 20 min

INGREDIENTS

  • 250 mL (1 cup) RICE KRISPIES* cereal, crushed to 125 mL (1/2 cup)
  • 30 mL (2 tbsp) grated Parmesan cheese
  • 175 g (6 oz) frozen crab, thawed, or imitation crab, finely chopped
  • 125 g (4 oz) cleaned raw shrimp, finely chopped
  • 500 mL (2 cups) RICE KRISPIES* cereal
  • 2 egg whites, or 1 egg
  • 50 mL (1/4 cup) finely chopped celery
  • 30 mL (2 tbsp) low-fat mayonnaise
  • 15 mL (1tbsp) finely chopped cilantro
  • 2 mL (1/2 tsp) each: seasoned pepper and dry mustard
  • 1 mL (1/4 tsp) hot pepper sauce
  • 90 mL (6 tbsp) low-fat mayonnaise
  • 30 mL (2 tbsp) Dijon mustard
  • 15 mL (1 tbsp) finely chopped green onion
  • 15 mL (1 tbsp) finely chopped cilantro
  • 1 mL (1/4 tsp) hot pepper sauce
  • 30 mL (2 tbsp) chopped green onion

DIRECTIONS

In a small bowl mix together the 125 mL (1/2 cup) crushed cereal and Parmesan cheese.
In large bowl, combine crab, shrimp, the 500mL (2 cups) cereal, egg whites, celery, green onion, mayonnaise, cilantro, pepper, mustard and hot pepper sauce until thoroughly mixed. Use level 15 mL (1 tbsp) measure to scoop mixture and form into balls. Roll balls in crushed cereal mixture. Place on baking sheet sprayed with cooking spray.
Bake at 180°C (350°F) about 10 minutes or until lightly browned. Serve hot with Cilantro Sauce.

Cilantro Sauce: In small bowl, mix together mayonnaise, mustard, green onion, cilantro and hot pepper sauce.
Store in refrigerator up to 2 days.

YIELD: 32 balls, 125 mL / 1/2 cup sauce (about 8 servings)

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.