crab balls recipe
The Best crab balls recipe
The best part? They’re versatile. You can serve them straight from the pan as a warm appetizer, or toss them in a salad for a light lunch. And because they’re made with real crab meat, they’re packed with protein and omega-3s, which is great for keeping everyone energized. Plus, they’re light enough that they won’t weigh you down, but still hearty enough to feel indulgent. It’s a recipe that’s simple enough to make with what you’ve got on hand, but still feels like a little treat. My kids especially love them because they’re fun to eat—crunchy, savory, and always a hit at the table.
Classic Crab Ball Recipe
A creamy, bite-sized treat perfect for seafood lovers, these crab balls are simple to make and pair beautifully with a cold beer or lemon wedges. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb lump crabmeat (cold-packed, drained)
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup ice water
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped parsley
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a large bowl, combine crabmeat, mayonnaise, celery, green onions, garlic powder, onion powder, black pepper, and paprika. Mix gently until evenly combined. -
2
On a lightly floured surface, mix flour and salt. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Knead lightly until smooth. -
3
Roll the dough into a 1-inch-thick rectangle. Cut into 1-inch squares. Roll each square into a ball, then flatten slightly into 1/4-inch-thick discs. -
4
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange crab balls in a single layer, leaving 1 inch between each. Bake for 15 minutes. -
5
Reduce oven temperature to 350°F (175°C). Bake for an additional 10–12 minutes, until golden brown on top.
🔧Equipment
- Mixing bowls
- Kneading surface
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crab Ball Recipe Works
❓ Frequently Asked Questions About Crab Ball
How do I store leftover crab balls?
Store any unused crab balls in an airtight container in the refrigerator for up to three days. To reheat, gently warm them in a 350°F (175°C) oven for about 10–12 minutes or microwave in 30-second bursts until heated through. Avoid reheating in oil to prevent them from becoming greasy.
Can I make crab balls ahead of time?
Yes, you can prepare the crab balls up to 24 hours in advance. Store them in the fridge until ready to bake or fry. When serving, bake or fry them fresh to ensure they stay moist and crispy.
What if my crab isn’t perfectly chunky?
If the crab isn’t finely chopped, simply pulse it in a food processor until it reaches a texture similar to that of canned crab meat. For extra tenderness, lightly mash it with a fork before mixing with the other ingredients.
Do I need to use a specific kind of breadcrumbs?
Regular breadcrumbs work fine, but for added flavor, you can substitute with panko or even crushed crackers. If using homemade breadcrumbs, ensure they’re dry to avoid a soggy texture.
