Crab balls

Ingredients:

• 450 g lump crab meat, sorted to remove shell fragments
• 1 tbsp. panko breadcrumbs
• 0.5 cup fresh parsley leaves, chopped
• 1/4 cup chopped chives
• 2 large eggs, lightly beaten
• 2 cloves garlic, grated
• Zest and juice of 1 lemon
• 2-3 tbsp. l. olive oil
• 1 can (700 g) of hot tomato sauce
• Sea salt flakes, for sprinkling
• Red pepper flakes, for sprinkling (optional)

Preparation:

1. In a large bowl, combine the crab meat, breadcrumbs, parsley, green onions, eggs, garlic, lemon zest and juice, 1 teaspoon coarse salt, and a pinch of freshly ground black pepper with a spatula (do not chop the crab meat). Cover and refrigerate for 10 minutes to rehydrate the breadcrumbs.
2. Using a 60ml ice cream scoop or 1/4 cup measuring cup, scoop the crab mixture into balls and place them on a plate.
3. In a large Dutch oven or other heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add half of the meatballs and cook, turning with tongs, until golden brown on all sides, about 5 minutes. Transfer to a plate and cook the remaining meatballs, adding an additional 1 tablespoon of olive oil at a time as needed.
4. Return the first batch of meatballs to the pot and add the hot tomato sauce and 1/2 cup water. Don't stir, or the meatballs will break; simply shake the pot to distribute the sauce underneath the meatballs and prevent them from sticking. Bring to a vigorous boil over medium heat, then reduce the heat and simmer until the meatballs are heated through, about 5 minutes. Season with salt and red pepper flakes, if using.