Crab Balls Recipe
Make Crab Balls Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Ball Mixture
Coating & Frying
Optional Serving Sauce
Method
Crab Ball Mixture
- 1
Prepare crab
Check the lump crab meat for any shells or cartilage and pick them out. Gently break up large lumps with your fingers so pieces remain chunky but manageable.
- 2
Mix base ingredients
In a medium mixing bowl combine 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire, 1 teaspoon Old Bay, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth.
- 3
Add aromatics and crab
Fold the chopped green onion and parsley into the dressing, then gently fold in the crab meat so it's evenly coated. Add 1 cup fresh breadcrumbs (or panko) and stir until mixture holds together when pressed. If mixture is too wet, add up to 2 tablespoons more breadcrumbs; if too dry, add a little more mayonnaise (1 teaspoon at a time).
- 4
Chill
Cover the bowl and refrigerate for 20–30 minutes to firm the mixture — this will help the balls hold shape during coating and frying.
Forming & Coating
- 5
Shape balls
Line a tray with parchment. Using a spoon or a small cookie scoop (about 1.5 tablespoons), portion the chilled crab mixture and roll gently between your palms to form uniform balls (makes about 14–16 depending on size). Keep them chilled on the tray while you prepare the dredging station.
- 6
Set up dredging station
Put the 1/2 cup flour in a shallow bowl and season with a pinch of salt. In a second bowl whisk 1 egg with 1 tablespoon milk. In a third bowl put 1 cup panko breadcrumbs.
- 7
Frying
- 8
Heat oil
Pour about 1/2–3/4 cup vegetable oil into a heavy skillet (cast iron or stainless) — oil should be about 1/4 to 1/2 inch deep. Heat over medium to medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in ~30 seconds.
- 9
Fry crab balls
Carefully add crab balls in a single layer without crowding (work in batches). Fry 2–3 minutes per side until golden brown and crisp, turning gently with tongs or a slotted spoon. Internal temperature should be 165°F (74°C) or hot throughout. Adjust heat as needed to prevent overbrowning.
- 10
Drain
Transfer fried crab balls to a wire rack set over a sheet pan or paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven if frying in multiple batches.
Optional Serving Sauce
- 11
Make quick sauce
Whisk together 1/2 cup Greek yogurt or sour cream, 1 tablespoon hot sauce or ketchup, 1/2 tablespoon lemon juice, 1 teaspoon chopped chives, 1/8 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust seasoning or hot sauce to preference.
- 12