Crispy Crab Balls
User Reviews
4.9
Crispy Crab Balls
Description
The Crispy Crab Balls recipe combines lump crabmeat with mayonnaise and a blend of flavorings including Dijon mustard, hot sauce, Old Bay seasoning, Worcestershire sauce, and lemon juice for a balanced, tangy profile. Soft and wet initially, the mixture is chilled to firm up before shaping into tablespoon-sized balls. These balls are then coated in butter-brushed crumbs, which contribute a crisp outer layer once baked at 450°F. The baking process ensures the crab balls develop a golden color and a crunchy exterior without frying.
These crab balls deliver a contrast of textures—the tender crab filling inside encased by a crunchy crumb shell. When served alongside an optional spicy mayo dipping sauce, they offer a flavorful bite with a hint of heat. Given the recipe yields 36 crabballs, they make practical finger food for parties or can be a component in a light meal.
Plan the quantity according to appetite, as some guests may consume more than three pieces. Leftover crab balls reheat gently and can be repurposed over salad for a next-day meal, making them flexible for entertaining or leftovers.
Ingredients
- 1 lb crabmeat
- 1/2 cup mayonnaise I used Duke's
- 1 large egg
- 1 Tbsp lemon juice fresh
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp hot sauce Lousiana hot sauce, or more to taste
- 1 tsp Old Bay seasoning
- salt pinch, to taste
- 2/3 cup bread crumbs or cracker crumbs; Note: I used Ritz crackers blitzed into crumbs
crumb coat
- 1 cup bread crumbs or cracker crumbs; Note: use what you love or get creative: Corn Flakes crumbs, panko crumbs work too
- 4 Tbsp butter melted, for brushing
dipping sauce, optional
- 1/2 cup mayonnaise I used Duke's
- 2 Tbsp hot sauce or more to taste
- salt pinch
- lemon juice squeeze
Instructions
- If necessary, drain your crabmeat well. If it is very lumpy, break the larger pieces down gently with a fork, or your fingers. Note: while you would never do this for crab cakes, we need to break up any lumps of crab for these small balls.
- In a large mixing bowl, put the mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, hot sauce, Old Bay, and salt and whisk together until well combined.
- Add the crab and breadcrumbs to the bowl and gently fold until everything is evenly incorporated. It will be quite wet and loose.
- Cover with plastic wrap and refrigerate for at least 30 minutes, but you can leave it longer if you like.
- Preheat oven to 450F and line 2 baking sheets with parchment paper. Put the coating crumbs in a bowl and melt the butter.
- Use a small scoop to portion out rounded tablespoons of the crab mixture and set them on the baking sheets. If your mixture is so wet that you cannot form it into little mounds, then go back and add a bit more crumbs to firm it up. You want a very moist mixture but it should be able to hold together loosely. When you are finished scooping all the crab, go back and roll each little mound into a round ball.
- Roll each ball in the crumbs to coat thoroughly. I like to use my left hand to move the wet crab balls and keep my right hand dry for coating them with the crumbs. You can re-roll the balls round as you coat them.
- Place back on the baking sheets. Use a pastry brush to dab some melted butter over the top of each ball.
- Bake for 15 minutes in the center of the oven. You may need to bake them in batches for best results. If your oven runs hot you may want to turn down the temperature by 25F or so.
- Serve the crab balls hot, with sauce and lemon wedges. They will be soft and delicate, so move them carefully.
Notes
- This recipe yields about 36 crab balls; estimate 3 per serving for planning, but hungry guests may eat more.
- Leftovers can be gently reheated and served over salad to create a quick dinner option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36balls
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 86kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 198mg | 8% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
