Can I use imitation crab meat?

Yes, but fresh or canned crab meat gives the best flavor and texture.

Can I fry these instead of baking them?

Absolutely! Fry them in hot oil until golden brown for a crispier option.

How do I keep crab balls from falling apart?

Chill the mixture before forming the balls and handle them gently when rolling.

What’s the best sauce to serve with crab balls?

Tartar sauce, remoulade, or a simple garlic aioli are all amzing options.

Can I make them ahead of time?

Yes! Form the balls, chill them, and bake just before serving.

Crispy and Easy Crab Balls

Description

Crispy and flavorful crab balls made with fresh crab meat, breadcrumbs, and spices. Perfect for parties, game nights, or a quick seafood treat.

Ingredients

Scale

For the Crab Balls:

1 lb (450 g) crab meat, drained and finely shredded
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg
1 tbsp lemon juice, freshly squeezed
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp hot sauce (optional)
1 tsp Old Bay seasoning
1/4 tsp salt
2 tbsp butter, melted

For Coating:

1/2 cup breadcrumbs (for coating)

Optional Garnish:

Lemon wedges
Fresh parsley, chopped

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Instructions

1. Prep the Crab Meat:
Drain the crab meat thoroughly and remove excess moisture. Gently break up any large lumps with a fork or your hands.

2. Mix the Ingredients:
In a large bowl, whisk together the mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, hot sauce, Old Bay seasoning, and salt. Add the crab meat and breadcrumbs. Gently fold until combined.

3. Chill the Mixture:
Cover the bowl and refrigerate for at least 30 minutes to firm up the mixture for easier shaping.

4. Preheat the Oven:
Set your oven to 450°F (230°C). Line two baking sheets with parchment paper.

5. Form the Crab Balls:
Use a small scoop or spoon to portion out the mixture, about 1 tablespoon per ball. Roll gently into balls.

6. Coat the Crab Balls:
Place breadcrumbs in a shallow bowl. Roll each crab ball in the crumbs for an even coating.

7. Bake:
Arrange the coated balls on the prepared baking sheets. Brush the tops with melted butter. Bake for 12-15 minutes or until golden and crispy.

8. Serve:
Transfer the crab balls to a serving platter and garnish with fresh parsley. Serve with lemon wedges and dipping sauce of your choice.

Notes

Chill the mixture to prevent the crab balls from falling apart.
Adjust breadcrumbs as needed if the mixture feels too wet.
For added flavor, mix grated Parmesan into the coating breadcrumbs.
Serve with tartar sauce, spicy aioli, or lemon-garlic butter for extra zing.

Nutrition

Calories: 80 kcal
Fat: 4 g
Carbohydrates: 4 g
Protein: 5 g