Fried Crab Balls Recipe

Prepare crab meat

Check the lump crab meat for any stray shell pieces and gently pick them out. Pat the crab meat lightly with paper towels to remove excess moisture—they should remain chunky, not puréed.

In a medium mixing bowl, combine the crab meat, Parmesan, 1/2 cup Panko, 1/4 cup plain breadcrumbs, beaten egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon, 1/2 teaspoon Worcestershire, lemon zest, lemon juice, chopped parsley, sliced green onions, Old Bay, kosher salt and black pepper.

Using a rubber spatula, fold the ingredients together gently until just combined. Take care not to break up the crab lumps too much. The mixture should hold together when pressed; if it's too loose, add up to 2 tablespoons more plain breadcrumbs or Panko, 1 tablespoon at a time.

Cover the bowl and refrigerate for 20–30 minutes to firm up the mixture. Chilling makes it easier to shape uniform balls.

Set up a breading station: place the 1/2 cup flour in a shallow bowl, beat the 2 dredging eggs in a second bowl, and place 1 cup Panko in a third shallow bowl.

Scoop about 1.5 tablespoons to 2 tablespoons of the chilled crab mixture (roughly ping-pong to walnut size) and gently roll it between your palms to form a compact ball. You should yield about 16–20 crab balls depending on size.

Lightly dust each ball with flour, shaking off excess, dip into the beaten eggs, then press into the Panko breadcrumbs to coat evenly. For a thicker crust, repeat the egg and Panko step once more.

Place the breaded crab balls on a parchment-lined tray and refrigerate for 10 minutes to help the coating set (this reduces falling-apart during frying).

Pour vegetable oil into a medium saucepan or deep skillet to a depth of about 1.5 inches (roughly 500 ml for a 10–12 inch pan). Attach a thermometer and heat the oil over medium-high heat until it reaches 175°C (350°F). If you don’t have a thermometer, test by dropping a small breadcrumb—if it sizzles and browns in about 30–40 seconds, the oil is ready.

Working in batches so you don’t overcrowd the pan, gently lower 4–6 crab balls into the hot oil with a slotted spoon. Fry, turning occasionally, until golden brown on all sides, about 3–4 minutes per batch.

Use a slotted spoon to transfer the fried crab balls to a wire rack set over a baking sheet or a paper towel-lined plate to drain. While still warm, sprinkle lightly with fine sea salt.

Repeat with remaining crab balls, allowing the oil to return to 175°C (350°F) between batches. Maintain medium-high heat but reduce if the crust is browning too quickly.

While the crab balls chill, make the remoulade: in a small bowl combine 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon minced capers, 1/2 teaspoon hot sauce, 1/2 tablespoon lemon juice, 1/4 teaspoon paprika and 1/4 teaspoon salt.

Whisk until smooth, taste and adjust seasoning (add more hot sauce for heat, more lemon for brightness). Cover and refrigerate until ready to serve.

Serve the fried crab balls hot with remoulade or your preferred dipping sauce and lemon wedges on the side.