Crab balls are the perfect appetizer for any occasion. These bite-sized delights feature fresh lump crab meat mixed with savory and creamy ingredients, baked to golden perfection. Their light, flaky texture and irresistible flavor make them a crowd favorite whether served at a party, holiday gathering, or as a special treat.

Why You’ll Love This Recipe

These crab balls are packed with fresh, tender crab meat, complemented by a rich, creamy base. The panko breadcrumbs give them a crispy texture, while the combination of Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice brings an incredible depth of flavor. Baking them in melted butter ensures they develop a beautiful golden crust that makes each bite even more irresistible. Easy to make, fun to serve, and perfect for any gathering, these crab balls are bound to impress.

Ingredients

1 pound fresh lump crab meat
1/2 cup mayonnaise
1/4 cup panko breadcrumbs
1/4 cup finely chopped green onions
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
Salt and pepper to taste
2 tablespoons melted butter (for drizzling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Gently pick through the crab meat to remove any shells or cartilage, ensuring the lumps remain intact.
In a large mixing bowl, combine the crab meat, mayonnaise, panko breadcrumbs, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Season with salt and pepper to taste. Mix gently until just combined, taking care to preserve the texture of the crab meat.
Shape the mixture into 12-15 equal-sized balls (about 2 inches in diameter) using your hands or a small ice cream scoop. Place the balls on a parchment-lined baking sheet. If the mixture is too wet, add an additional tablespoon of panko breadcrumbs.
Refrigerate the crab balls for at least 30 minutes to help them hold their shape during cooking.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Place the chilled crab balls on the prepared baking sheet, drizzle with melted butter, and bake for 15-18 minutes, or until golden brown and heated through, reaching an internal temperature of 165°F (74°C).
Remove from the oven and let the crab balls cool for 2-3 minutes. Garnish with additional chopped green onions and serve with lemon wedges and your favorite dipping sauce.

Servings and timing

Servings: 12-15 crab balls
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 15-18 minutes
Total Time: 1 hour 5 minutes

Variations

Add heat: Spice up your crab balls with a dash of hot sauce or red pepper flakes.
Cheese lover’s option: Add shredded cheddar or Parmesan cheese to the mixture for an extra creamy and cheesy twist.
Vegetarian option: Swap the crab for mashed potatoes or a combination of other vegetables for a vegetarian version.
Herb variation: Fresh herbs like dill or parsley can be added to enhance the flavor.

Storage/Reheating

Storage: Store leftover crab balls in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for about 8-10 minutes, or until warmed through. Alternatively, they can be reheated in the microwave for 30 seconds, but this may affect their texture.

FAQs

Can I use canned crab meat instead of fresh lump crab meat?

Yes, you can use canned crab meat, but fresh lump crab will provide a more delicate and flavorful texture.

Can I freeze crab balls before baking them?

Absolutely! Shape the crab balls and freeze them on a baking sheet. Once frozen, transfer them to a sealed bag or container. Bake from frozen at 400°F (200°C) for 20-25 minutes.

Can I bake these crab balls ahead of time?

Yes, you can bake them in advance, then reheat them in the oven at 350°F (175°C) for about 8-10 minutes before serving.

What dipping sauce goes best with crab balls?

A classic cocktail sauce, aioli, or a lemon-garlic butter sauce are great options for dipping.

How do I ensure the crab balls hold their shape during baking?

Refrigerating the crab balls for at least 30 minutes before baking helps them hold together and maintain their shape.

Can I use a different type of seasoning instead of Old Bay?

Yes! If Old Bay is unavailable, you can use a mix of celery salt, paprika, and a pinch of cayenne pepper for a similar flavor.

Can I make these crab balls without mayonnaise?

Yes, you can substitute the mayonnaise with sour cream or Greek yogurt for a lighter version.

Can I grill these crab balls instead of baking them?

Yes, you can grill crab balls over medium heat on a grill-safe tray or skewer them, but be cautious as they may fall apart without the right grilling tools.

What’s the best way to serve crab balls at a party?

Serve crab balls on a platter with cocktail toothpicks, lemon wedges, and a few dipping sauce options for an elegant and easy-to-eat appetizer.

Are crab balls gluten-free?

Yes, these crab balls are gluten-free if you use gluten-free panko breadcrumbs.

Conclusion

Crab balls are the perfect combination of light, flaky crab meat and savory, creamy flavors, making them an ideal appetizer for any occasion. Easy to prepare and bake, they’re sure to be a crowd-pleaser. Whether you’re serving them at a party, holiday meal, or as a special treat, these bite-sized wonders are bound to disappear quickly.

Crab Balls

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Author: Emma
Total Time: 1 hour 5 minutes
Yield: 12-15 crab balls
Diet: Gluten Free

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Description

A delightful, bite-sized appetizer featuring fresh lump crab meat mixed with creamy and savory ingredients, baked to golden perfection, making them an irresistible treat for any occasion.

Instructions

Gently pick through the crab meat to remove any shells or cartilage, being careful not to break up the lumps.
In a large mixing bowl, combine the crab meat, mayonnaise, panko breadcrumbs, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Season with salt and pepper to taste. Mix gently until just combined, maintaining the texture of the crab meat.
Using your hands or a small ice cream scoop, shape the mixture into 12-15 equal-sized balls, approximately 2 inches in diameter, and place them on a parchment-lined baking sheet. If the mixture seems too wet, add a tablespoon more of panko breadcrumbs.
Refrigerate the crab balls for at least 30 minutes to help them hold their shape during cooking.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Place the chilled crab balls on the prepared baking sheet, drizzle with melted butter, and bake for 15-18 minutes, or until golden brown on top and heated through, with an internal temperature of 165°F (74°C).
Remove from the oven, let cool for 2-3 minutes, and garnish with additional chopped green onions. Serve with lemon wedges and your favorite dipping sauce.

Notes

Refrigerating the crab balls before baking helps them retain their shape during cooking.
Adjust the seasoning to taste if necessary, especially the salt and pepper.
If the mixture seems too wet, adding more panko breadcrumbs will help to firm it up.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crab ball
Calories: 190 kcal
Sugar: 1g
Sodium: 350mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 14g
Cholesterol: 80mg