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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.

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.

Find it online: https://recipe.newsvks.com/crab-balls/