Mini Crab Cake Balls

• 2 tablespoons olive oil
• 1 pound jumbo lump crabmeat, picked over for shells
• 1 1/2 cups crushed kettle-cooked potato chips
• 1/2 cup mayonnaise
• 1 large egg
• 1/4 cup bread crumbs
• 2 tablespoons Old Bay seasoning
• 1/2 teaspoon salt
• Juice from 1/2 lemon

1. Preheat the oven to 450F.
2. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Combine the crabmeat, potato chips, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt, and lemon juice in a large mixing bowl and mix by hand until thoroughly incorporated.
5. Roll the mixture into round 3/4-inch balls, making sure to pack the mixture firmly.
6. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7. The balls should be touching one another.
8. Roast for 10 minutes, or until the meatballs are firm and cooked through.
9. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

olive oil, lump crabmeat, crushed kettle, mayonnaise, egg, bread crumbs, bay seasoning, salt, lemon

Taken from www.epicurious.com/recipes/food/views/mini-crab-cake-balls-389587 (may not work)