Crab Balls Recipe
Mini lump crab cakes with our cocktail and tartar sauce
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Ingredients
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Crab Balls
Cocktail Sauce
Tartar Sauce
Method
Crab Balls Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, egg, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Shape the Crab Balls
Using your hands, form the crab mixture into small balls, approximately 1.5 inches in diameter. Place the formed crab balls on a baking sheet lined with parchment paper.
- 3
Chill the Crab Balls
Cover the baking sheet with plastic wrap and refrigerate the crab balls for at least 30 minutes to help them hold their shape during cooking.
- 4
Fry the Crab Balls
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab balls in batches, ensuring not to overcrowd the skillet. Fry for 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the cooked crab balls to a paper towel-lined plate to drain excess oil.
Cocktail Sauce Preparation
- 5
Combine Ingredients
In a small bowl, mix together the ketchup, horseradish, and lemon juice until well combined. Adjust the horseradish to taste for desired spiciness.
Tartar Sauce Preparation
- 6
Mix Tartar Sauce
In another small bowl, combine the mayonnaise, finely chopped dill pickles, chopped capers, lemon juice, salt, and black pepper. Stir until smooth and well blended.