Description

These crispy, flavorful crab balls are the perfect appetizer for any seafood lover. Packed with tender crab meat, zesty seasonings, and a crunchy exterior, they’re easy to make and even easier to devour. Serve them with your favorite dipping sauce for a crowd-pleasing snack!

Ingredients

Units Scale

1 lb lump crab meat, picked over for shells
1 cup breadcrumbs (preferably panko)
1/4 cup mayonnaise
1 large egg, beaten
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp Old Bay seasoning
2 tsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 cup finely diced red bell pepper (optional for added crunch)
1/4 cup finely diced green onions
Salt and pepper to taste
Vegetable oil for frying

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Instructions

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, bell pepper, and green onions. Season with salt and pepper.
Gently mix until all ingredients are well incorporated, being careful not to break up the crab meat too much.
Using your hands or a small ice cream scoop, form the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper.
Chill the crab balls in the refrigerator for at least 30 minutes to help them hold their shape while frying.
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.
Carefully add the crab balls in batches, frying until golden brown and crispy, about 2-3 minutes per side.
Remove the crab balls with a slotted spoon and drain on a paper towel-lined plate.
Serve warm with your favorite dipping sauce like tartar, cocktail sauce, or a spicy aioli.

Notes

For a healthier option, you can bake the crab balls at 400°F (200°C) for 12-15 minutes or until golden brown.
Adjust the seasoning to your taste; add a dash of hot sauce for a spicier kick.
Use fresh crab meat if possible for the best flavor, but canned or imitation crab can work in a pinch.