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Crispy Crab Balls

Deliciously crispy, golden-brown crab balls made with fresh lump crab meat, perfect for appetizers or a light meal.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Seafood
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crab Mixture
  • 1 lb lump crab meat picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce halal alternative
  • 1/2 tsp Old Bay seasoning
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup green onions finely chopped
  • 1/4 cup panko breadcrumbs
Breading and Frying
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 3/4 cup panko breadcrumbs
  • Vegetable oil for frying
  • Lemon wedges for serving
  • Tartar sauce for serving

Equipment

  • Large mixing bowl
  • Deep, heavy-bottomed pot
  • Baking sheet
  • Slotted spoon

Method
 

Preparation
  1. Combine crab meat, mayonnaise, 1 egg, mustard, Worcestershire, Old Bay, parsley, and green onions in a large bowl and fold gently.
  2. Stir in 1/4 cup panko breadcrumbs until the mixture is firm enough to hold together.
  3. Cover and refrigerate for 1 to 4 hours to allow flavors to meld.
  4. Prepare a breading station with flour, beaten eggs, and the remaining panko in separate dishes.
  5. Form the mixture into 1.5-inch balls and press gently to compact.
  6. Roll each ball in flour, dip in beaten eggs, and coat thoroughly with panko.
  7. Place breaded balls on a parchment-lined sheet and refrigerate for 20-30 minutes.
  8. Heat 2 inches of oil to 350°F in a deep pot.
  9. Fry in small batches for 3-4 minutes until golden brown and crispy.
  10. Drain on paper towels and serve immediately with lemon wedges and tartar sauce.

Notes

Chill the mixture thoroughly before forming to ensure the balls hold their shape. Use high-quality lump crab meat for the best texture.