Go Back

Crispy Crab Balls

These crab balls feature tender crab meat bound with simple ingredients and fried to a golden, crispy perfection, making for a delightful appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 150
Ingredients Method Notes

Ingredients
  

Crab Mixture
  • 1 lb lump crab meat, picked over for shells
  • 1/4 cup breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
For Frying
  • Vegetable oil for frying

Method
 

Preparation
  1. Prepare a large mixing bowl.
  2. Combine the crab meat and breadcrumbs.
  3. Gently fold in the beaten egg to bind the ingredients without crushing the crab meat.
  4. Add mayonnaise, Dijon mustard, Worcestershire sauce, salt, black pepper, chopped parsley, and Old Bay seasoning to the crab mixture.
  5. Stir everything together gently to ensure the seasonings are evenly distributed while keeping the crab meat intact.
  6. Shape the mixture into small, walnut sized balls.
Cooking
  1. Heat a moderate amount of vegetable oil in a frying pan over medium heat.
  2. Once hot, fry the crab balls in batches. They should sizzle as they hit the oil.
  3. Cook each batch for about 4-5 minutes per side or until they are golden brown and crispy.
  4. Transfer the crab balls to a plate lined with paper towels to drain any excess oil.
Serving
  1. Serve the crab balls hot, garnished with fresh lemon wedges.
  2. Accompany with tartar sauce or cocktail sauce for dipping.

Notes

Handle the crab meat with a light touch; large flakes are part of the pleasure. Let the mixture rest 10-20 minutes before shaping. Use a small scoop for consistent sizing. Maintain oil temperature for optimal frying. Drain on a wire rack to preserve crispness.