Crab Balls Recipe
Bite-sized lump crab cakes rolled in panko breadcrumbs, fried, served with Cajun remoulade sauce.
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Ingredients
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Crab Balls Ingredients
Method
Crab Balls Directions
Prepare the Crab Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently mix until just combined, being careful not to break up the crab meat too much.
Form the Balls
Using your hands, form the crab mixture into small balls, about 1 inch in diameter. Place the formed balls onto a baking sheet lined with parchment paper.
Coat with Panko
Roll each crab ball in panko breadcrumbs until fully coated. Place the coated crab balls back on the baking sheet.
Fry the Crab Balls
In a large frying pan, heat vegetable oil over medium heat. Once hot, carefully add the crab balls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
Drain and Serve
Remove the crab balls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with Cajun remoulade sauce on the side.