Crab Balls Recipe
A bite-sized seafood delight that blends fresh crab meat, savory seasonings, and simplebinders to create irresistible morsels. This crab balls recipe can be baked, fried, or air-fried for a versatile addition to any meal.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Baking sheet or frying pan
- Parchment paper (optional)
- Spatula or tongs
Ingredients
- 1 pound fresh or pasteurized crab meat
- ½ cup breadcrumbs panko or regular
- 1 –2 large eggs lightly beaten
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning or to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons green onions finely chopped
(Optional) ½ teaspoon minced garlic
(Optional) ½ tablespoon fresh herbs (parsley, dill, or chives)
Instructions
- In a large bowl, whisk together eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Gently fold in the crab meat.
- Add breadcrumbs and mix until everything holds together without being overly wet.
- Shape into small balls (about 1½ tablespoons each).
- For baking: Preheat oven to 375°F (190°C). Place crab balls on a baking sheet and cook for 15–18 minutes, turning once.
- For pan-frying: Heat a small amount of oil in a skillet over medium heat. Cook crab balls for 3–4 minutes per side until golden.
- Serve hot with lemon wedges or your favorite sauce.
Notes
Always select high-quality crab meat for the best flavor and texture. Fresh is ideal, but pasteurized or canned crab can be substituted when necessary.