Crab Balls
Crab Balls are bite-sized, flavorful appetizers perfect for parties, gatherings, or any seafood lover. Made with fresh crab meat, these balls are seasoned to perfection, lightly breaded, and fried to a golden crisp. The crunchy exterior gives way to a moist, savory interior that bursts with the delicate flavor of crab. Paired with a zesty dipping sauce, these Crab Balls make for an elegant and easy-to-serve appetizer.
Equipment
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Baking sheet
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
Ingredients
- 1 lb fresh crab meat picked over for shells
- 1 cup breadcrumbs plus more for coating
- 1 large egg
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley chopped
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- Optional: lemon wedges for serving
Instructions
- Prepare the Crab Mixture
- In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, garlic powder, salt, and pepper. Mix until smooth.
- Add the Crab and Breadcrumbs
- Gently fold in the crab meat and 1 cup of breadcrumbs, being careful not to overmix. The mixture should be moist but firm enough to hold its shape. If too soft, add a little more breadcrumb.
- Form the Crab Balls
- Scoop out about 1 tablespoon of the crab mixture and roll it between your hands to form a small ball. Continue until all the mixture is used.
- Coat the Crab Balls
- Roll each crab ball in extra breadcrumbs for an even coating, which will add extra crispiness.
- Heat the Oil
- In a large frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Crab Balls
- Fry the crab balls in batches, making sure not to overcrowd the pan. Fry for about 2–3 minutes per side, or until golden brown and crisp. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain.
- Serve
- Serve the crab balls hot, with lemon wedges and your favorite dipping sauce, such as tartar sauce or remoulade.
Video
Notes
- For best results, use fresh or high-quality canned crab meat.
- The crab mixture can be prepared in advance and refrigerated for up to 24 hours before frying.
- To bake instead of fry, place the crab balls on a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes or until golden brown.
- Customize the flavor by adding minced onions, bell peppers, or a dash of hot sauce to the mixture.