Crab Balls Recipe

Prepare crab mixture

In a large bowl, gently pick through the lump crab meat to remove any shells and break up large lumps, keeping some pieces intact for texture.

Add 1 cup panko, 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 large beaten egg, 2 tbsp chopped green onions, 2 tbsp chopped parsley, 1 tsp Worcestershire sauce, 1 tsp Old Bay, 1 tsp lemon zest, 1 tsp kosher salt and 1/2 tsp black pepper to the crab. Fold gently with a spatula until evenly combined—do not overmix or the crab will become mushy.

Cover the bowl with plastic wrap and chill the mixture in the refrigerator for 20–30 minutes to firm up, which makes shaping easier.

Place 3/4 cup additional panko in a shallow dish for coating. Using a small cookie scoop or tablespoon, portion the crab mixture into roughly 1.25–1.5 tablespoon-sized portions (about 1 to 1.25 inches in diameter) and roll gently between your palms to form mini balls. Lightly roll each ball in the panko to coat evenly; press gently so coating adheres.

Heat a large skillet over medium heat and add 3 tbsp extra-virgin olive oil. When oil shimmers, arrange the crab balls in a single layer without crowding (work in batches if necessary). Cook for 2.5–3 minutes per side, turning carefully with a spatula or tongs, until golden brown and heated through. Internal temperature should reach 145°F (63°C) if checked.

Transfer cooked crab balls to a paper-towel-lined plate to drain briefly and keep warm in a low oven (200°F / 95°C) if cooking batches.

While crab balls chill, make the aioli. In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 2 tsp fresh lemon juice, 1/2 tsp lemon zest, 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp freshly ground black pepper and 1/4 tsp hot sauce (optional).

Whisk until smooth and emulsified. Taste and adjust seasoning—add more lemon juice for brightness, salt to taste, or a pinch more hot sauce for heat. Cover and refrigerate until ready to serve.

Arrange mini crab balls on a serving platter with a small bowl of lemon garlic aioli. Garnish with microgreens or chopped parsley and serve with lemon wedges for squeezing over the crab balls.

Serve immediately while crab balls are warm. Leftovers can be chilled in an airtight container for up to 2 days; reheat briefly in a 350°F (175°C) oven to crisp before serving.