Crab balls are bite-sized miniatures of the actual crab cakes, keeping the coastal taste and equally delicious flavor in a fun, easy-to-eat form. Great for casual entertaining, parties, or takeout to go — these little golden crispy nuggets blend tender crabmeat with a tangy seasoning and crisp crust.
Making this delightful treat takes just 1 hour (15 minutes prep, 15 minutes bake, and a 30-minute chill time). About 24 crab bites (or so). This baked crab ball recipe makes enough for 6 people as an appetizer (4 balls per person) or so in a light main course. In this article, we talk about the health benefits of ingredients used in this crab ball recipe, give you a step-by-step preparation guide, serving suggestions and alternatives, beverage pairings, and the best time of day to eat this dish.
Crab Balls
Equipment
- 1 Mixing Bowl Large
- 2 Baking sheet Lined with parchment paper
- 1 Pastry brush For butter
- 1 Small Cookie Scoop Optional for shaping
- 1 Oven Preheated to 450°F
Ingredients
- 1 lb Crabmeat Lump or jumbo, drained
- 1/2 cup Mayonnaise Best quality, e.g., Duke’s
- 1 Large Egg Beaten
- 1 Tbsp Fresh Lemon Juice
- 1 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 tsp Louisiana Hot Sauce
- 1 tsp Old Bay Seasoning
- 1 pinch Salt For balls
- 2/3 cup Bread or Cracker Crumbs For binding, e.g., Ritz
- 1 cup Bread or Cracker Crumbs For coating, e.g., Corn Flakes
- 4 Tbsp Melted Butter For brushing
- 1/2 cup Mayonnaise
- 2 Tbsp Louisiana Hot Sauce
- 1 Squeeze of Lemon Juice
- 1 pinch Salt For dipping sauce
Instructions
- Drain 1 lb of crabmeat thoroughly to remove excess liquid. In a large mixing bowl, gently break up any large lumps with a fork or your fingers, ensuring the crabmeat remains tender but is fine enough for small balls.
- In the same bowl, combine 1/2 cup mayonnaise, 1 large egg, 1 Tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp Louisiana hot sauce, 1 tsp Old Bay seasoning, and a pinch of salt. Whisk until smooth and well blended.
- Add the crabmeat and 2/3 cup Ritz cracker crumbs to the wet mixture. Gently fold with a spatula until evenly incorporated. If too wet, add 1-2 Tbsp more crumbs.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes (up to 4 hours) to firm the mixture.
- Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper. Place 1 cup Corn Flakes crumbs in a shallow bowl. Melt 4 Tbsp butter in a small bowl.
- Using a small cookie scoop or spoon, portion out rounded tablespoons of the chilled crab mixture onto the baking sheets, forming small mounds. Roll each mound into a 1-inch ball with your hands.
- Roll each crab ball in the Corn Flakes crumbs to coat thoroughly, gently reshaping as needed. Place back on the baking sheets.
- Using a pastry brush, dab melted butter over the top of each crab ball to promote browning and flavor.
- Bake in the center of the oven for 15 minutes, until golden and crispy. Bake in batches if needed to avoid overcrowding.
- In a small bowl, mix 1/2 cup mayonnaise, 2 Tbsp Louisiana hot sauce, a pinch of salt, and a squeeze of lemon juice for the dipping sauce. Adjust seasoning to taste and refrigerate until serving.
- Transfer the crab balls to a platter, garnishing with lemon wedges. Serve hot with the dipping sauce on the side.
Notes
Health Benefits
Crabmeat
Crabmeat is packed with a super long list of health benefits: high in protein, omega-3s, and vitamin B12 to help the heart, brain function, and muscle repair! Though high in calories & fat, it’s a central highlight in the best crab balls recipe.
Mayonnaise
Rich in healthy fats (especially if made with avocado oil mayo) and vitamin E; Duke’s mayonnaise: old school, no artificial preservatives, and extremely delicious with a touch of tang.
Large Egg
High in protein, choline, and vitamin A, supporting brain health and immune function.
Fresh Lemon Juice
High in vitamin C and healthy enzymes for digestion, rich in antioxidants to boost the immune system.
Worcestershire Sauce
Adds antioxidants from vinegar & tamarind for a burst of flavor without high calories.
Dijon Mustard
Contains antioxidants and selenium that support metabolism and reduce inflammation.
Louisiana Hot Sauce
Capsaicin could increase metabolism and reduce inflammation — apply flavoring with minimal calories.
Old Bay Seasoning
Paprika and celery salt also contain antioxidants and anti-inflammatories in small amounts.
Salt
Required for electrolyte balance — use in moderation.
Notes on Adjusting for Two Servings
Halve most ingredients proportionally for 2 servings. For the egg, whisk a large egg and use half, or use a small egg to maintain the mixture’s consistency. The dipping sauce can be made in full and stored, or scaled down.
Serving Ideas and Variations
Crab balls are sooo versatile and useful for any occasion:
- Platter of an Appetizer: Set up on a platter with toothpicks, dipping sauce, and a lemon wedge for cocktail parties or game night — perfect crab ball appetizers.
- Main Course: Serve 6–8 balls per person with roasted asparagus or quinoa — an elegant carte blanche presentation for seafood die-hards.
- Mini Sliders: Scoop some balls into mini slider buns with lettuce and remoulade.
- Over Salad: Top a mixed green salad with avocado and acidic vinaigrette — a low-carb seafood delight.
Variations:
- Thick & Extra Spicy: Add crushed red pepper and more hot sauce or cayenne as desired.
- Herbaceous: Incorporate 1 tbsp chopped dill, parsley, or chives for freshness.
- Gluten-Free: Use gluten-free cracker crumbs or almond meal for coating and binding.
- Pan-Fry: Deep-fry in a skillet with 2 tbsp oil for 2–3 minutes per side for a crispy crab balls recipe.
- Creamy Version: For a twist, blend in a spoonful of cream cheese — a fun variation of crab balls with cream cheese.
Tips on Ingredient Selection and Storage
- Crabmeat: Use fresh lump or jumbo lump crabmeat. Claw meat is sweeter but less meaty. Refrigerate at 35°F (2°C) for up to 2 days or freeze for up to 3 months.
- Mayonnaise: Choose premium brands like Duke’s. Store in fridge and check date labels.
- Eggs: Use fresh large eggs; refrigerate up to 5 weeks.
- Lemon Juice: Freshly squeezed preferred for better flavor and nutrition.
- Cracker Crumbs: Ritz crackers, Corn Flakes, or panko — store in an airtight container in a dry place.
- Butter: Unsalted to better control seasoning. Store in fridge or freeze if unused.
Storage Tips:
- Prep Ahead: Chill mixture first, then shape.
- Cooked Balls: Refrigerate for up to 2 days or freeze for 1 month. Reheat at 350°F for 8–10 minutes.
Beverage Pairings
Balance the sweet, tangy, and spicy flavor of these easy crab balls recipe with:
- White Wine: Pinot Grigio or Sauvignon Blanc complements the seafood beautifully.
- Beer: An IPA or pilsner cuts through the richness.
- Mocktails: Sparkling water with lime, cucumber-mint iced tea for a clean finish.
- Cocktails: Margarita or vodka soda with lemon to enhance the coastal vibe.
Best Time of Day to Consume
Crab balls fit any occasion:
- Lunch: Light meal with a salad.
- Dinner: Appetizer or main course for evening gatherings.
- Happy Hour: Great for party snacks.
- Brunch: Add to seafood brunch menus with sparkling wine.
Because they’re moderate in protein and fat, baked crab balls make a filling yet balanced option — especially satisfying for informal evening meals.
Conclusion
A nice, bite-sized version of a seafood classic, crab balls are nutrition-packed and full of flavor. With this baked crab ball recipe, you can feed 6 as an appetizer or 4 as a main, and it’s 100% customizable for any situation.
Whether you’re learning how to make a crab ball or looking for the best crab balls recipe to impress guests, these golden coastal bites deliver. Want crispy? Try a pan-fried version. Prefer baked? This one’s perfect. From casual brunches to elegant parties — crab ball appetizers are always a hit.
