Whether you’re a seafood sweetheart or a seafood skeptic, you’ve got to try these crispy, crunchy Crab Balls!
I’ve got two words for you, my friends: Crab. Balls.
Okay, hear me out, because this recipe is much more appetizing than I just made it sound! If you like seafood (or if you’re more like me, and you can at least enjoy the occasional crab or salmon dinner) you’ll adore these crab balls. They’re sort of like Crab Cakes, in that they have a golden, crispy outer shell with a flavorful crab center, and they’re freakin’ delicious. Squeeze a little lemon juice on these bad boys, dip ’em in your favorite sauce, and you’ll be feeling crabby that you didn’t make more!
Even if you’re not a fan of seafood (yet), these crab balls could be just the dish to change your mind. Crab has a mild flavor, especially when it’s fried and has a golden crust like this one. I’m sure if you’re willing and open to give them a try, you’ll be glad you did.
These crab balls are made with red bell pepper, parsley, and lemon juice, so they have a particularly fresh flavor. Plus, they’re made with a crab classic: Old Bay seasoning. Old Bay is a blend of 18 herbs and spices that imparts a savory, slightly tangy, mildly spicy kick to any dish. Once these crab balls are fried, they’ll end up with a light, crispy, savory taste. Serve them as appetizers at dinner parties, as part of your game-day spread, or at cookouts as the weather warms up!
Are Crab Balls Healthy?
Our crab ball recipe is a little high in calories, thanks to the mayo for binding and the deep-frying to achieve a crispy exterior. However, these methods are easily swappable for healthy alternatives. The purpose of the mayo is to help hold the shape of the balls, so you can substitute plain Greek yogurt for a similar binding effect. You can also try avocado, though it will change the flavor profile a bit. Also, feel free to bake your crab balls if you’re not keen on deep-frying.
What Kind Of Crab To Use?
This recipe calls for lump crab meat, which is typically sourced from blue crabs. Lump crab meat provides the best texture and chunkiness for making crab balls. However, you can absolutely experiment and incorporate your own preferred crab meat into this dish! I love snow crab, which has a mild and sweet flavor. You could also try king or Dungeness crab, which are meatier and boast more prominent flavors. You can even make crab balls with imitation crab meat (made mainly from white fish), which is a more affordable option with a sweeter flavor.
FAQs & Tips
Store cooked crab balls in an airtight container in the refrigerator for 2–3 days. You can also freeze crab balls for up to 2 months. Reheat in the oven or air fryer for about 15–20 minutes at 350 degrees Fahrenheit.
To prep your crab balls in advance, follow the recipe up until the point of cooking. Store the prepped crab balls in the fridge, or in the freezer, but keep them in a single layer. If frozen, allow crab balls to defrost overnight before cooking them.
These crab balls would pair well with a variety of sauces, including a classic crab cake sauce. You can make your own by combining tartar sauce, Worcestershire sauce, lemon juice, and Old Bay seasoning.
Serving Suggestions
Crab balls make for a great appetizer to offer at parties. Stick toothpicks in the balls so they’re easy to grab, and serve them with a lemon wedge and dipping sauce options. Crab cake sauce, or Remoulade Sauce, melted Garlic Butter Sauce, and Tartar Sauce are great options.
Crab balls also make a great starter course for a seafood dinner. Serve them with fishy favorites like Ceviche, Pan-Seared Shrimp, Instant-Pot Corn On The Cob, and Paella.
Crab Balls
Ingredients
- 1 pound lump crab meat picked over for shells
- 1/2 cup fresh bread crumbs
- 1 large egg
- 1/4 cup mayonnaise
- 2 teaspoons parsley finely chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 3 tablespoons red bell pepper finely chopped
- Vegetable oil for frying
Instructions
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In a bowl, combine crab meat, bread crumbs, egg, mayonnaise, parsley, Old Bay seasoning, black pepper, lemon juice, and bell pepper. Mix gently to avoid breaking the crab meat.
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Shape the mixture into 1-inch round balls and place them on a tray.
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Chill the crab balls in the refrigerator for at least 60 minutes to firm up.
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Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the crab balls in batches until golden and crispy, about 4-5 minutes. Drain on paper towels.
Nutrition
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