Crab Balls

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Crab balls are a delicious, bite-sized seafood appetizer that’s perfect for parties, gatherings, or as a quick snack. Packed with fresh crab meat, seasonings, and a crispy coating, they deliver a burst of savory flavor in every bite. Whether baked, fried, or air-fried, these delightful morsels are sure to be a crowd-pleaser.

Why You’ll Love This Recipe

  • Simple and Quick: Easy to prepare with minimal ingredients and effort.
  • Flavor-Packed: Loaded with fresh crab meat and well-balanced seasonings.
  • Versatile Cooking Options: Can be fried, baked, or air-fried to suit your preference.
  • Perfect for Any Occasion: Great as an appetizer, snack, or even a main dish.
  • Customizable: Easily adaptable with your favorite herbs, spices, or dips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Lump crab meat
  • Breadcrumbs (plain or seasoned)
  • Egg
  • Mayonnaise
  • Dijon mustard
  • Worcestershire sauce
  • Old Bay seasoning
  • Fresh parsley (chopped)
  • Salt and pepper
  • Oil (for frying, if using)

Directions

this recipe
  1. Prepare the Mixture: In a large bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Mix gently to avoid breaking up the crab meat.
  2. Shape the Balls: Roll the mixture into 1-inch balls and place them on a tray or plate.
  3. Chill: Refrigerate the crab balls for 30 minutes to help them firm up.
  4. Cook:
    • Frying: Heat oil in a skillet or deep fryer. Fry the crab balls for 2-3 minutes on each side or until golden brown.
    • Baking: Preheat the oven to 375°F (190°C). Place the crab balls on a parchment-lined baking sheet and bake for 15-18 minutes.
    • Air Frying: Preheat the air fryer to 375°F (190°C). Cook the crab balls in a single layer for 10-12 minutes, turning halfway through.
  5. Serve: Serve warm with your favorite dipping sauce, such as tartar sauce, remoulade, or lemon aioli.

Servings and Timing

  • Servings: Makes about 20 crab balls.
  • Preparation Time: 15 minutes
  • Chilling Time: 30 minutes
  • Cooking Time: 10-18 minutes, depending on method

Variations

  • Spicy Kick: Add cayenne pepper, chili flakes, or a splash of hot sauce to the mixture.
  • Cheesy Option: Mix in shredded Parmesan or cheddar cheese for extra richness.
  • Gluten-Free: Use gluten-free breadcrumbs or almond flour.
  • Herbaceous Twist: Add fresh dill, chives, or tarragon for a unique flavor profile.
  • Asian-Inspired: Incorporate soy sauce, ginger, and sesame oil for a fusion twist.

Storage/Reheating

  • Storage: Store leftover crab balls in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze uncooked crab balls on a tray until firm, then transfer them to a freezer bag. Cook directly from frozen, adjusting the cooking time as needed.
  • Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.

FAQs

Can I use imitation crab meat?

Yes, but fresh lump crab meat is highly recommended for the best flavor and texture.

Do I need to remove shells from the crab meat?

If you’re using fresh crab meat, inspect it for any shell pieces and remove them before mixing.

Can I make these ahead of time?

Absolutely. Prepare the mixture, shape the balls, and refrigerate them until you’re ready to cook.

Can I bake these instead of frying?

Yes, baking is a healthier option and still delivers a crispy exterior.

What’s the best dipping sauce for crab balls?

Tartar sauce, lemon aioli, or remoulade are classic options. Spicy sriracha mayo is another great choice.

How do I keep the crab balls from falling apart?

Ensure the mixture is well combined and chill the balls before cooking to help them hold their shape.

Can I add vegetables to the mixture?

Yes, finely diced bell peppers or onions can add extra flavor and texture.

What type of breadcrumbs should I use?

Seasoned breadcrumbs work well, but plain breadcrumbs or panko can also be used for a crunchier texture.

Can I make these without eggs?

You can substitute the egg with a flaxseed egg or a tablespoon of mayonnaise.

How can I make the crab balls extra crispy?

For a crunchier crust, coat the crab balls in panko breadcrumbs before cooking.

Conclusion

Crab balls are a versatile, crowd-pleasing recipe that’s easy to make and full of flavor. Whether you’re hosting a party or looking for a quick seafood fix, these delicious bites will hit the spot. Pair them with your favorite dipping sauce, and watch them disappear from the plate in no time!

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Crab Balls

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Crab Balls are delightful bite-sized appetizers made from succulent crab meat, seasoned to perfection, and either baked or fried until golden brown. They’re perfect for parties or as a special treat. Here’s a simple recipe to make approximately 24 crab balls.

  • Author: ksuur

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 1 cup crushed Ritz crackers (about 25 crackers)
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon Worcestershire sauce
  • Juice of 1/2 lemon
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup finely diced onion
  • Dash of hot sauce (optional)
  • Vegetable oil, for frying (if frying)

Instructions

  1. Prepare the Crab Mixture:
    • In a large bowl, combine the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, and hot sauce (if using). Mix until well combined.
    • Gently fold in the crab meat, crushed Ritz crackers, diced onion, and chopped parsley. Be careful not to break up the crab meat too much to maintain a chunky texture.
  2. Shape the Crab Balls:
    • Using your hands or a small ice cream scoop, form the mixture into golf ball-sized portions, about 1 ounce each.
    • Place the crab balls on a baking sheet lined with parchment paper.
  3. Chill:
    • Cover the baking sheet with plastic wrap and refrigerate the crab balls for at least 30 minutes. Chilling helps them hold together during cooking.
  4. Cook the Crab Balls:
    • For Frying:
      • In a deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C).
      • Fry the crab balls in batches, turning occasionally, until golden brown, about 2-3 minutes per batch.
      • Use a slotted spoon to transfer the fried crab balls to a paper towel-lined plate to drain excess oil.
    • For Baking:
      • Preheat your oven to 375°F (190°C).
      • Place the crab balls on a greased baking sheet.
      • Bake for 25-30 minutes, turning halfway through, until golden brown.
  5. Serve:
    • Serve the crab balls warm with lemon wedges and your favorite dipping sauce, such as tartar sauce or cocktail sauce.

Notes

  • Crab Meat: Fresh lump crab meat is ideal for this recipe, but if unavailable, high-quality canned crab meat can be used.
  • Crackers: Ritz crackers add a subtle buttery flavor, but saltine crackers can be substituted if preferred.
  • Storage: Leftover crab balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.

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