Best 13 Crab Balls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to easy and delectable seafood appetizers, crab balls are an absolute must-try. These bite-sized treats pack a burst of flavor that will transport your taste buds to coastal bliss. Whether you're hosting a party, looking for a quick snack, or simply craving a taste of the sea, crab balls are the perfect culinary adventure. From classic recipes to creative fusion variations, this article will guide you through the world of crab balls, ensuring you find the perfect recipe to satisfy your cravings.

Let's cook with our recipes!

CRAB BALLS



Crab Balls image

These baked crab balls are super easy to make, and are a fun dish to make. The recipe is fun because it could be enjoyed as an appetizer or a light dinner.

Provided by Melissa Turner

Categories     Seafood Appetizers

Time 35m

Number Of Ingredients 8

1 lb Backfin crab meat
1 egg, beaten
1 c crushed Ritz crackers
1 tsp yellow mustard
2 Tbsp fresh lemon juice
2 Tbsp parsley
1 tsp Old Bay seasoning
1 Tbsp Worcestershire sauce

Steps:

  • 1. Place crab meat in a mixing bowl and pick out any stray shell fragments.
  • 2. Add crushed crackers, Old Bay seasoning, and parsley to the crab.
  • 3. In a separate bowl, combine egg, mustard, lemon juice, and Worcestershire sauce. Whip with a whisk until smooth.
  • 4. Pour egg mixture over the crab meat and crackers. Gently mix, careful not to break up large lumps of crab meat.
  • 5. Mold into golfball-sized balls and place on a cookie sheet.
  • 6. Bake at 350 degrees for 30 minutes.
  • 7. Drizzle with melted butter and allow to cool. Serve with saltine crackers. Enjoy delicious baked crab balls!

CRAB BALLS WITH LEMON-CAPER SAUCE



Crab Balls With Lemon-Caper Sauce image

Make and share this Crab Balls With Lemon-Caper Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Crab

Time 20m

Yield 32 pieces

Number Of Ingredients 13

1 cup mayonnaise
2 tablespoons Dijon mustard
4 1/2 tablespoons drained nonpareil capers
4 1/2 tablespoons chopped fresh chives
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
nonstick vegetable oil cooking spray
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 lb crabmeat, drained well and picked over
24 saltine crackers, finely ground

Steps:

  • For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
  • Chill until cold.
  • (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
  • For Crab Balls: Spray 2 baking sheets with nonstick spray.
  • Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
  • Gently mix in crabmeat and ground crackers.
  • Place on prepared baking sheets.
  • (Can be made 8 hours ahead. Cover, chill.).
  • Preheat broiler.
  • Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
  • Serve with sauce.

CRAB BALLS RECIPE - (4/5)



Crab Balls Recipe - (4/5) image

Provided by á-34663

Number Of Ingredients 8

1 pound back fin crabmeat
1 egg, beaten
1 cup Ritz crackers, crushed
1 teaspoon yellow mustard
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon Old Bay seasoning
1 tablepoon Worcestershire sauce

Steps:

  • Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake at 350 degrees Fahrenheit for 30 minutes. Drizzle with melted butter and allow to cool, serving with saltine crackers.

CRAB BALLS



Crab Balls image

Categories     Shellfish     Appetizer     Side     Fry     Cocktail Party     Graduation     Backyard BBQ     Seafood     Crab     Summer     Family Reunion     Shower     Engagement Party     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 16 servings

Number Of Ingredients 13

1 pound fresh crabmeat, picked over
2 cups crushed Ritz crackers, divided
6 tablespoons (3/4 stick) unsalted butter
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1/4 cup canned evaporated milk
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 large egg
Vegetable oil (for frying)

Steps:

  • Mix crabmeat and 1 cup cracker crumbs in a large bowl. Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt, and pepper. Cover; chill for 1-6 hours.
  • Using scant 1/4 cup for each, form crab mixture into sixteen 1 1/2"-diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
  • Pour oil into a large wide pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil to 350°F. Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch. Transfer to paper towels.

MINI CRAB CAKE BALLS



Mini Crab Cake Balls image

Categories     Bread     Cake     Sauce     Roast     Crab

Yield Makes about thirty 3/4-inch meatballs

Number Of Ingredients 9

2 tablespoons olive oil
1 pound jumbo lump crabmeat, picked over for shells
1 1/2 cups crushed kettle-cooked potato chips
1/2 cup mayonnaise
1 large egg
1/4 cup bread crumbs
2 tablespoons Old Bay seasoning
1/2 teaspoon salt
Juice from 1/2 lemon

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the crabmeat, potato chips, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt, and lemon juice in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round 3/4-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching one another.
  • Roast for 10 minutes, or until the meatballs are firm and cooked through.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

CRAB BALLS



crab balls image

Make and share this crab balls recipe from Food.com.

Provided by chia2160

Categories     Crab

Time 30m

Yield 24 balls

Number Of Ingredients 9

2 (6 ounce) cans crab or 2 (6 ounce) cans clams
1 cup breadcrumbs
3 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon chopped onion
1 teaspoon dried mustard
salt and pepper
12 slices bacon, cut in half
toothpick

Steps:

  • drain and flake meat.
  • combine remaining ingredients except bacon, mix well.
  • shape into walnut size balls.
  • wrap each w/bacon, secure w/toothpicks.
  • broil at medium til bacon is crisp, 10 minutes, turn and repeat.

SCRUMPTIOUS BROILED CRAB BALLS...EASY



Scrumptious Broiled Crab Balls...easy image

Sooo tasty and easy to throw together. The secret ingredient that makes these stand above the others is...Horseradish. Just adds that something. It doesn't matter how many I make they are gone in minutes. The recipe calls for Blue Claw Meat but feel free to use lump if you like. I think the blue claw is sweeter & usually no bones. Enjoy!

Provided by shadowgirl...

Categories     Crab

Time 23m

Yield 17-20 2

Number Of Ingredients 13

2 tablespoons chopped red peppers
2 tablespoons chopped celery
2 tablespoons chopped sweet onions
2 tablespoons butter
2 tablespoons horseradish
1 tablespoon Old Bay Seasoning
1 teaspoon garlic powder
1 teaspoon frank's hot sauce (optional)
8 ounces blue claw crabmeat
1 egg (beaten)
1 tablespoon mayonnaise
1/2 cup breadcrumbs (Panko)
seafood cocktail sauce or tartar sauce

Steps:

  • Saute on low the red pepper, celery & onion in the butter. 5 minutes or until softened.
  • Let cool for a moment & add Horseradish, Old Bay, Garlic Powder & Hot Sauce (if using) Mix.
  • Add Crab Meat, Egg & Mayonnaise. (should be very wet).
  • Add Bread Crumbs. (add just enough to hold mixture together, should still be wet).
  • Form in to small balls & refrigerate for an hour if you can.
  • Preheat Broiler. I lower may oven rack to the second position and then broil on high for about 4-6 minutes per side. Should be very golden when finished.
  • (you can fry if you like but why bother).
  • Serve with Cocktail or tarter sauce.

CRAB BALLS WITH LEMON-CAPER SAUCE



CRAB BALLS WITH LEMON-CAPER SAUCE image

Yield 32

Number Of Ingredients 8

Nonstick Vegetable Oil Spray
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 tsp Dijon Mustard
2 tsp Worcestershire sauce
1 pound crabmeat, drained well, picked over
24 saltine crackers, finely ground
Lemon-Caper Sauce (see recipe)

Steps:

  • Spray two baking sheets with nonstick spray. Whisk mayonnaise, eggs, mustard and worcestershire sauce in large bowl to blend. Gently mix in crabmeat and crackers. Roll mixture into 1 1/4" diameter balls. Place on prepared baking sheets. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes. Serve with the sauce.

CRAB ARANCINI (DEVILED CRAB BALLS) RECIPE - (4.5/5)



Crab Arancini (Deviled Crab Balls) Recipe - (4.5/5) image

Provided by á-8003

Number Of Ingredients 7

Vegetable oil, for frying
Flour, for coating
2 large eggs, beaten with a splash of water
1 cup fine breadcrumbs
1 cup fine cornmeal
1 tablespoon Old Bay Seasoning
1 recipe Deviled Crab Risotto Milanese, chilled Deviled Crab Risotto Milanese

Steps:

  • In a deep, heavy pot, heat 3 inches of oil over medium heat until it reaches 350°F-375°F on a deep-fry thermometer. (To test: A wooden kitchen spoon will bubble around the handle when inserted in the oil.) On a plate, add a small pile of flour. On a second plate, add the beaten eggs. On a third plate, mix the breadcrumbs, cornmeal and Old Bay seasoning. Using a scoop, make 2-inch balls of the risotto, rolling them with your hands (wet your palms in warm water every now and then). Coat the balls in the flour, then in the beaten egg, then in the seasoned breadcrumbs. Working in batches, add the risotto balls to the hot oil and cook until deep golden, about 3 minutes per batch. Transfer to a paper towel-lined rack to cool briefly, then serve immediately.

CAJUN CRAB BALLS



Cajun Crab Balls image

This was posted on Facebook and Linzi liked it. Will try it next cajun meal that I make.

Provided by Joyce Lowery

Categories     Other Appetizers

Time 1h

Number Of Ingredients 11

1 lb crab meat
1 egg, slightly beaten
4 slice bread, broken into small pieces with crusts removed
1/3 c mayonnaise
2 tsp cajun seasoning
1 tsp yellow mustard
dash black pepper
1 Tbsp worcestershire sauce
1 tsp dried parsley
paprika
butter

Steps:

  • 1. Combine all ingredients except paprika and butter. Roll into 1/2 inch balls and place on greased baking sheet. Sprinkle with paprika.
  • 2. Bake in preheated 375 degree oven for 15 minutes.
  • 3. Turn crab balls over, push an indentation in the middle of the balls with your finger. Put a dab of butter in the indentation, return to oven and bake for 5 more minutes.

CRAB BALLS



Crab Balls image

We love crab cooked many ways here in Southern Maryland. This is one of my family's favorites. They are golden and crispy on the outside, smooth and savory on the inside! We do not use cocktail or tartar sauce, but feel free to use them if you like. If you use frozen crab meat, drain it well before using. You may also make...

Provided by Lynne Hawkins

Categories     Sandwiches

Time 30m

Number Of Ingredients 11

1 Tbsp onion, minced fine
1 Tbsp celery minced fine
1 Tbsp sweet red pepper, minced fine
1/2 tsp gsp (equal parts garlic, salt, pepper mix)
1/2 tsp Old Bay seasoning
1/2 tsp dry mustard
2 Tbsp flour
1 egg
1 lb lump crab meat, fresh
1 c panko bread crumbs
oil for deep frying

Steps:

  • 1. Heat oil on medium-high until droplets of water sizzle and pop.
  • 2. Mix together the vegetables and crab meat.
  • 3. Sprinkle spices and flour over crab mixture, stir until coated.
  • 4. Add beaten egg and mix until just combined.
  • 5. Form 8 balls out of crab mixture using a large cookie scoop.
  • 6. Gently roll each ball in panko crumbs and set on a plate.
  • 7. Gently put them in the hot oil
  • 8. Cook about 5-7 minutes, when they begin to float turn them over with a slotted spoon.
  • 9. Cook 4-5 minutes more until golden brown.
  • 10. Remove from oil and place on a paper towel to drain.
  • 11. Cool just a few minutes and serve plain or with your choice of sauce.

CRISPY CRAB BALLS



Crispy Crab Balls image

Great with Peach Spritzers!

Provided by Sheri Raleigh-Yearby

Categories     Seafood Appetizers

Time 30m

Number Of Ingredients 16

1 lb lump crab meat
1 c cooked shrimp, chopped
1 c rice, cooked, cooled
1 egg, beaten
1 Tbsp half and half
1/4 c celery, minced
1/4 c green onions, minced
1/4 c red bell pepper, minced
1 Tbsp lemon zest, grated
1 Tbsp lemon juice
1 c bread crumbs
2 Tbsp yellow cornmeal
1/2 c panko bread crumbs
1 tsp cayenne pepper
salt and pepper
cooking oil for frying

Steps:

  • 1. Separate crab meat and remove any small pieces of shell. Add chopped cooked shrimp and toss with lemon zest and lemon juice
  • 2. Beat egg and half and half.
  • 3. Mix together crab, shrimp, rice and egg mixture.
  • 4. Add celery, green onion, bell pepper and dry seasonings.
  • 5. Form 2 inch balls and place on parchment or waxed paper. Mix panko, bread crumbs and cornmeal. Salt & pepper to taste.
  • 6. Heat oil to 350 degrees. Roll crab balls into bread crumb mixture and deep fry the crab balls until golden brown.
  • 7. Serve with cocktail or Remoulade sauce.

DEEP FRIED CRAB BALLS WITH VINEGAR DIP



Deep Fried Crab Balls with Vinegar Dip image

Number Of Ingredients 15

1/2 pound , fresh cooked crab meat
2 ounces pork fat from loin
6 peeled water chestnuts
1 scallion
2 eggs
2 tablespoons dry sherry
1 teaspoon salt
2 tablespoons cornstarch
1/2 teaspoon minced ginger root
2 cups deep frying oils
VINEGAR DIP
2 tablespoons black chinjiang vinegar
1 tablespoon yellow rice vinegar
2 tablespoons thin soy sauce
1/2 teaspoon sugar

Steps:

  • You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.Preparation: If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl pulse/start to chop vegetables. Add crab meat and pork fat pulse/start to mince. Add eggs, sherry, salt, corn-starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it you don't want a puree.Deep-frying: In deep fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature it should brown and cook through in about 5 minutes adjust heat if necessary. Proceed with deep-frying about 6 balls at a time avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl place on serving platter and surround with crab balls.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • To ensure the crab balls remain moist and succulent during cooking, avoid over-mixing the ingredients. Over-mixing can result in a tough texture.
  • Use a light hand when forming the crab balls to prevent them from becoming too dense. Gently press the mixture together until it just holds its shape.
  • For a crispy coating, double-coat the crab balls in breadcrumbs. First, coat them in a mixture of flour and egg, then roll them in breadcrumbs. This will help the breadcrumbs adhere to the crab balls and create a golden-brown crust.
  • To achieve a perfectly cooked crab ball, fry them in hot oil until golden brown and crispy on the outside, and cooked through on the inside. The ideal internal temperature is 165°F (74°C).
  • If you don't have a deep fryer, you can also bake the crab balls in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and cooked through.

Conclusion:

Crab balls are a versatile and delicious appetizer or main course that can be enjoyed by people of all ages. With endless variations and cooking methods, there's a crab ball recipe to suit every taste. Whether you prefer them fried, baked, or pan-fried, crab balls are sure to be a hit at your next gathering. Experiment with different ingredients and seasonings to create your own unique crab ball recipe, and enjoy the taste of fresh, succulent crab in every bite.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #bacon     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #pork     #seafood     #oven     #finger-food     #crab     #broil     #dietary     #meat     #shellfish     #equipment     #number-of-servings     #presentation

Related Topics