Crab Balls
Miniature crab cakes that bring the taste of the coast in a crispy, bite-size form. These golden crab balls are seasoned to perfection, oven-baked, and served with a tangy dipping sauce. Ideal for parties, appetizers, or casual dinners.
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
For 2 servings, halve ingredients proportionally; whisk egg and use half. Store crab balls in the fridge for 2 days or freeze for 1 month; reheat at 350°F for 8-10 minutes. Serve as an appetizer with toothpicks, as a main with roasted asparagus, or over a salad for low-carb. Variations: Add crushed red pepper for extra spice, use gluten-free crumbs, or pan-fry for crispier texture. Pair with Pinot Grigio, IPA, or cucumber-mint iced tea.