Description
This Crab Balls recipe offers a delicious, crispy seafood appetizer perfect for any occasion. Made with lump crab meat and seasoned with Old Bay and garlic powder, these flavorful bites can be fried or baked for a lighter option. Serve warm with tartar sauce or lemon wedges for a classic taste of coastal American cuisine.
Ingredients
Scale
Crab Balls
- 8 ounces lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (plus more for coating)
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Vegetable oil for frying or baking
For Serving
- Tartar sauce or lemon wedges (optional)
Instructions
- Combine ingredients: In a medium mixing bowl, gently mix the lump crab meat, 1/2 cup breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, black pepper, lemon juice, and chopped parsley until just combined, avoiding overmixing to maintain a light texture.
- Form crab balls: Scoop and roll the mixture into 1 1/2-inch balls, yielding about 12 to 14 crab balls. For extra crispiness, lightly coat each ball with additional breadcrumbs.
- Fry the crab balls: Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the crab balls in batches for 2 to 3 minutes, turning occasionally until golden brown and heated through. Remove with a slotted spoon and drain on paper towels.
- Bake the crab balls (optional): Preheat the oven to 400°F (200°C). Place the crab balls on a greased or parchment-lined baking sheet, lightly spray or drizzle with oil. Bake for 15 to 18 minutes, flipping once halfway, until golden and firm.
- Serve: Serve the warm crab balls with tartar sauce or lemon wedges for dipping and garnish.
Notes
- For a spicier kick, add a dash of hot sauce or cayenne pepper to the crab mixture before forming balls.
- These crab balls can be prepped ahead and stored in the refrigerator for up to 1 day before cooking.
- Make sure to pick over crab meat carefully to remove any shells for a smoother texture.
- If baking, lightly coating with oil or cooking spray helps achieve a crispy exterior.
