Easy Crab Balls Recipe
User Reviews
5
Easy Crab Balls Recipe
Description
The Easy Crab Balls Recipe features fresh or refrigerated lump crab meat gently mixed with eggs, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning to create a flavorful base. Celery and parsley add texture and color while panko breadcrumbs help keep the mixture light without crushing the crab meat. After chilling the formed balls, they are brushed with optional melted butter and baked at a high temperature to develop a subtle golden brown exterior.
The baking method ensures the crab balls hold their shape yet remain tender inside. The recipe includes a homemade tartar sauce prepared from mayonnaise, sweet pickle relish, Dijon mustard, onion, and lemon juice, which complements the crab's mild sweetness and spices. Serving the crab balls warm alongside the tartar sauce enhances their savory profile.
For best results, use fresh or refrigerated lump crab meat and handle the mixture gently to preserve lumps of crab. The recipe accommodates freezing both pre- and post-baking for convenient make-ahead options. Reheating in the oven at moderate heat preserves texture and flavor. This seafood appetizer offers a pleasing contrast of creamy interior and lightly crisped crust ideal for entertaining or casual dining.
Ingredients
- 1 pound crab meat
- 2 egg large
- 2 ½ tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup celery diced
- 2 tablespoons parsley finely chopped
- 1/4 teaspoon salt
- 1/2 cup panko bread crumbs
- butter optional, melted
Instructions
- In a large bowl add the eggs, mayo, mustard, Worcestershire sauce, Old Bay seasoning, celery, parsley, and salt. Mix well.
- Add the crab meat and panko. Gently fold everything together with a rubber spatula. (Make sure not to shred the crab meat).
- Take about 1/4 cup of the mixture and shape it into a ball. Then place it on a baking sheet lined with parchment paper. Repeat this process with the rest of the mixture. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat oven to 450°F.
- Brush the balls with optional melted butter.
- Bake for 12-15 minutes or until the balls become lightly browned. Serve with tartar sauce and enjoy!
Notes
- Use fresh or refrigerated lump crab meat for best flavor and texture, opting for refrigerated canned crab if necessary.
- Freeze unbaked crab balls for up to 3 months; thaw overnight in the refrigerator before baking as directed.
- Baked crab balls can also be frozen for 3 months; reheat in a 350°F oven for 10-12 minutes to warm through.
- Prepare the homemade tartar sauce ahead and keep chilled until serving to accompany the crab balls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 442mg | 18% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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