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Crispy Baked Crab Balls with Spicy Dipping Sauce Recipe

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★★★★★

4.9 from 51 reviews

These Crispy Crab Balls are a delightful appetizer featuring tender crabmeat mixed with flavorful seasonings, coated in buttery crumbs, and baked to golden perfection. Perfect for gatherings or a special treat, they pair wonderfully with a zesty dipping sauce and fresh lemon wedges.

Ingredients

Scale

Crab Ball Mixture

  • 1 lb crabmeat
  • 1/2 cup mayonnaise (Duke’s recommended)
  • 1 large egg
  • 1 Tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp Louisiana hot sauce, or more to taste
  • 1 tsp Old Bay seasoning
  • Pinch of salt, to taste
  • 2/3 cup bread crumbs or cracker crumbs (Ritz crackers blitzed into crumbs)

Crumb Coat

  • 1 cup bread crumbs or cracker crumbs (Corn Flakes crumbs or panko recommended)
  • 4 Tbsp melted butter, for brushing

Dipping Sauce (Optional)

  • 2 Tbsp hot sauce, or more to taste
  • Pinch of salt
  • Squeeze of lemon juice

Instructions

  1. Prepare Crabmeat: If necessary, drain your crabmeat well. Gently break down any large lumps using a fork or your fingers to ensure even mixing for the crab balls.
  2. Mix Wet Ingredients: In a large bowl, whisk together mayonnaise, egg, lemon juice, Worcestershire sauce, Dijon mustard, Louisiana hot sauce, Old Bay seasoning, and salt until thoroughly combined.
  3. Combine Crab and Crumbs: Fold the crabmeat and 2/3 cup crumbs into the wet mixture gently until evenly incorporated, creating a wet and loose mixture.
  4. Chill Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and firm up the mixture slightly.
  5. Preheat Oven and Prepare Sheets: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper. Place coating crumbs in a bowl and melt the butter for brushing.
  6. Form Crab Balls: Use a small scoop to portion out rounded tablespoons of the crab mixture onto the baking sheets. If too wet to hold shape, add a bit more crumbs. Roll each mound into a round ball.
  7. Coat Crab Balls: Roll each ball thoroughly in the coating crumbs, using one hand to handle wet balls and the other dry for crumbs, re-rolling to maintain a round shape.
  8. Brush with Butter: Place the crumb-coated balls back on the baking sheets and dab melted butter over the tops with a pastry brush.
  9. Bake: Bake crab balls in the center of the oven for 15 minutes. You may need to bake in batches. For ovens that run hot, reduce the temperature to 425°F (218°C).
  10. Serve: Serve crab balls hot with optional dipping sauce and lemon wedges. Handle carefully as they are tender and delicate.

Notes

  • This recipe makes approximately 36 crab balls; serving size is about 3 per person, feeding up to 12.
  • Most people may eat more than 3 balls, so plan quantity accordingly.
  • Leftovers can be gently reheated and served over salad for an easy dinner the next day.
  • The choice of crumb coating can be customized; panko or Corn Flakes crumbs provide different textures.
  • For a spicier kick, adjust the amount of Louisiana hot sauce and dipping sauce heat level to taste.

Keywords: crab balls, crispy crab balls, baked crab appetizer, seafood appetizer, Old Bay seasoning, crab recipe, party appetizers, baking crab balls

Find it online: https://mjrecipe.com/crispy-baked-crab-balls-with-spicy-dipping-sauce-recipe/