Crab balls are like mini crab cakes that can be found at Bay oriented festivals and fairs throughout the summer. They are easily transportable in a little paper bag and just the right size to pass and share. Crab ball recipes are personal to each family, and in our family there is often dispute about the best approach. I like to waver slightly from the traditional, using fresh bread crumbs to keep the ball moist and a bit of minced red bell pepper and scallion for sweetness and flavor. Some people like these dipped in traditional cocktail sauce, or perhaps and Old Bay aioli; however, I think they are best with just a squeeze of lemon over top. - meganvt01 —meganvt01
Test Kitchen Notes
These are fantastic! I love crab in general, and these were well-seasoned, moist, and tender. I'm not usually a big fan of fried foods, but weren't too greasy. I topped them with just a few generous squeezes of lemon juice, as recommended, and they were delicious (very rich, though, so I couldn't get through as many as I thought I would). I approve! - someonewhobakes —someonewhobakes
jumbo lump crab meat, picked through carefully for shells
fresh bread crumbs (just pulse good white bread with crusts removed in your food processor)
Old Bay seasoning
extra large egg
fresh parsley, chopped
red bell pepper, finely chopped
vegetable oil for frying
lemon, cut into wedges
In This Recipe
Carefully combine all the above ingredients. Shape the mixture into 1 inch round balls.
Chill the balls in a refrigerator for at least an hour. They can also be frozen at this point, and defrosted prior to cooking in the future.
Heat the oil, 2 inches deep, in a deep pot to 350 degrees. Drop in a few balls at a time, cooking for 5 minutes until crispy and cooked through. Drain on a rack or paper plate. Cool slightly and then serve with lemon wedges or sauce if you desire.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.