Crispy Crab Balls are a tasty treat that’re crunchy on the outside and full of soft, flavorful crab meat on the inside. Perfect for a snack or appetizer at any gathering!
Whenever I make these, I can’t help but nibble on a few before they hit the table. They’re just too good to resist! Serve them with a zesty dipping sauce and enjoy! 
Key Ingredients & Substitutions
Lump Crab Meat: This is the star of the dish! For a more budget-friendly option, you can use imitation crab, but it’s not as flavorful. If allergic to shellfish, try using minced chicken or turkey for a different twist.
Breadcrumbs: I recommend using seasoned breadcrumbs for extra flavor, but plain breadcrumbs work too. If you want gluten-free options, look for gluten-free breadcrumbs or make your own by grinding gluten-free crackers.
Mayonnaise: Regular mayo gives moisture and richness. You can substitute it with Greek yogurt for a healthier option or make a vegan version with avocado or a vegan mayo.
Dijon Mustard: Adds a nice tang. If you dislike mustard, you can skip it or replace it with honey mustard for sweetness or even yellow mustard for a milder flavor.
Worcestershire Sauce: This will deepen the flavor. If you need a vegetarian version, use soy sauce with a splash of vinegar as a substitute.
How Do You Ensure the Crab Balls Stay Intact While Frying?
Forming the crab mixture into balls can be tricky, but there’s a simple tip to keep them together while frying. Make sure your mixture is well-combined but not over-mixed, as you want to retain some lumps of crab for texture.
- Form the balls gently, without packing them too tightly; they should be slightly loose.
- Chill the formed balls in the fridge for at least 30 minutes before frying. This will help them hold their shape better.
- Fry in batches and avoid overcrowding the pan to keep the temperature consistent.
These steps can really make a difference in achieving perfectly crispy crab balls without falling apart! Enjoy cooking!
How to Make Crispy Crab Balls
Ingredients You’ll Need:
For the Crab Mixture:
- 1 lb lump crab meat, picked over for shell fragments
- 1/2 cup breadcrumbs (preferably seasoned)
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Old Bay seasoning (optional)
- Salt and pepper to taste
For Frying and Serving:
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Sauce for dipping (like remoulade or cocktail sauce)
How Much Time Will You Need?
This recipe will take approximately 20 minutes to prepare and about 10 minutes to fry the crab balls. Overall, you’ll need about half an hour to enjoy these delicious crispy crab balls!
Step-by-Step Instructions:
1. Prepare the Crab Mixture:
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Worcestershire sauce, chopped parsley, garlic powder, onion powder, Old Bay seasoning (if using), and a pinch of salt and pepper. Mix everything together gently, making sure not to break up the crab meat too much. You want it to stay chunky and delicious!
2. Form the Crab Balls:
Using your hands, take small portions of the mixture and roll them into balls—about 1 to 1.5 inches in diameter. Place the formed crab balls on a baking sheet. This makes it easier to transfer them to the frying pan later.
3. Heat the Oil and Fry:
In a deep skillet or frying pan, heat enough vegetable oil over medium-high heat until it’s hot (you can test it by dropping a small amount of the mixture into the oil—if it sizzles, it’s ready!). Carefully place a few crab balls into the pan, making sure not to overcrowd them. Fry for about 3-4 minutes on each side until they turn golden brown and crispy. Flip them gently to keep them intact.
4. Drain and Serve:
Once fried, use a slotted spoon to remove the crab balls from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve them warm, garnished with some additional chopped parsley and lemon wedges on the side. Don’t forget your favorite dipping sauce—remoulade or cocktail sauce pairs perfectly!
Enjoy your delicious crispy crab balls!
Can I Use Imitation Crab Meat Instead of Lump Crab Meat?
Yes, you can use imitation crab meat if that’s what you have on hand. Just keep in mind that the flavor and texture will be different, so adjust your seasonings accordingly. It’s best to chop it into smaller pieces to mimic the texture of lump crab meat!
Can I Prepare the Crab Balls Ahead of Time?
Absolutely! You can make the crab ball mixture a day in advance and refrigerate it until you’re ready to fry. Just be sure to cover it tightly with plastic wrap to keep it fresh. You can also freeze the formed crab balls — just freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be fried directly from frozen; just add a couple of extra minutes to the cooking time.
How to Store Leftover Crab Balls?
Store any leftover crab balls in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy.
What Can I Use as a Substitution for Worcestershire Sauce?
If you don’t have Worcestershire sauce, you can substitute with soy sauce for a similar umami flavor. Another option is to mix vinegar with a little soy sauce and a pinch of sugar for a balanced substitute. Just adjust based on your taste preference!
