Description
These Crab Balls are crispy on the outside, tender on the inside, and packed with the rich flavors of crab meat. Perfect as an appetizer or snack, they’re quick to make and ideal for parties or special occasions.
Ingredients
Units
Scale
- 1 lb (450 g) lump crab meat, picked over for shells
- 1/2 cup (60 g) breadcrumbs (panko or regular)
- 1/4 cup (60 g) mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp chopped fresh parsley
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 1/4 cup (30 g) additional breadcrumbs, for rolling (optional)
For Frying:
- Vegetable oil, for frying
Instructions
1. Mix the Crab Mixture:
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, garlic powder, paprika, parsley, lemon juice, salt, and pepper.
- Gently fold the mixture to combine, being careful not to break up the crab meat too much.
2. Shape the Crab Balls:
- Using your hands or a small scoop, form the mixture into balls about 1 inch in diameter. If desired, roll the crab balls in additional breadcrumbs for extra crispiness.
3. Chill the Crab Balls:
- Place the crab balls on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape during cooking.
4. Cook the Crab Balls:
Option 1: Frying
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the crab balls in batches for 2-3 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
Option 2: Baking
- Preheat your oven to 400°F (200°C). Place the crab balls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and heated through.
Option 3: Air Frying
- Preheat your air fryer to 375°F (190°C). Place the crab balls in a single layer in the basket and cook for 10-12 minutes, shaking the basket halfway through.
5. Serve:
- Serve warm with tartar sauce, cocktail sauce, or a spicy aioli for dipping. Garnish with lemon wedges and extra parsley.
Notes
- For a spicier version, add 1/4 tsp cayenne pepper or a dash of hot sauce to the mixture.
- These can be made ahead of time and frozen before cooking. Cook directly from frozen, adding a few minutes to the cooking time.
- Use canned crab meat as a budget-friendly alternative, but fresh or pasteurized crab meat is recommended for the best flavor.