Crab Balls: Baking Delicious Seafood Treats

Crab balls are a delicious snack that can be served as an appetizer or a light dinner. They are similar to crab cakes in flavour and texture but are rolled and baked instead of flattened and fried. Crab balls are made using crab meat, mayonnaise, eggs, sauces, herbs, seasonings, and breadcrumbs. The key to a great crab ball is using lots of crab meat. The mixture is shaped into bite-sized balls and baked until golden brown and crispy. They can be served with a variety of dips and sauces, such as tartar sauce, remoulade sauce, or lemon-garlic sauce. Crab balls are a great option for parties or gatherings and can also be made ahead of time and frozen.

Crab ball ingredients

Crab balls are a great, tasty treat and are super easy to make. The ingredients are simple and can be adjusted to your taste and budget.

The key ingredient is, of course, crab meat. Fresh crab is best, but frozen or canned crab meat can also be used. You can buy a crab cake blend in a can from the refrigerated fish section of your supermarket. You will need around one pound of crab meat.

The next important ingredient is a binder. You can use breadcrumbs, cracker crumbs, or panko. Breadcrumbs or panko will give a lighter texture, while cracker crumbs will make the crab balls crispier. You will need around half a cup to two-thirds of a cup of your chosen binder.

To add flavour, you can use a variety of seasonings and sauces. Old Bay seasoning is a popular choice, which is a blend of herbs and spices including celery salt, paprika, and pepper. You can also add mustard, Worcestershire sauce, lemon juice, parsley, and salt to taste.

Finally, you will need something to bind the ingredients together. Many recipes call for mayonnaise, with some also adding an egg to the mixture. You will need around two tablespoons of mayonnaise, and one egg, if using.

Some recipes also include a dip or sauce to serve with the crab balls. Tartar sauce or a zesty spiced mayo dip are popular choices. You can make your own dip by mixing mayonnaise, hot sauce, and a squeeze of lemon juice.

Mixing the crab balls

Step 1: Prepare the Wet Ingredients

In a separate bowl from your crab meat, combine the wet ingredients. This typically includes mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, hot sauce, and seasonings such as Old Bay, garlic powder, smoked paprika, and black pepper. Whisk or mix these ingredients until they form a smooth, well-combined mixture. You can also add in some chopped herbs like chives or parsley at this stage for extra flavour.

Step 2: Combine Wet and Dry Ingredients

Now, it's time to add in the crab meat. Gently fold the crab meat into the wet ingredient mixture. You can use a rubber spatula to do this, being careful not to break up the crab meat. The amount of crab meat can vary, but a common measurement is around one pound. You will also add in the breadcrumbs at this stage. The breadcrumbs help to bind the mixture and give it structure. The amount of breadcrumbs can vary depending on the desired consistency, but a range between 2/3 cup to 1 cup is typical.

Step 3: Adjust the Consistency

At this point, you want to assess the consistency of your crab ball mixture. It should be moist but able to hold its shape. If it is too wet, you can add in some more breadcrumbs to firm it up. This step is crucial, as you want the mixture to be able to form balls that hold together without being too dry or crumbly.

Step 4: Chill the Mixture

Once you are happy with the consistency, cover the mixture with plastic wrap and place it in the refrigerator. Chilling the mixture helps it firm up and makes it easier to shape into balls. You can chill the mixture for at least 30 minutes, or even overnight if you are preparing it ahead of time.

Tips for Mixing Crab Balls:

• Be gentle when mixing and avoid overmixing. The goal is to keep the crab meat intact, so mix until everything is just combined.
• Use a rubber spatula or your hands to gently fold the ingredients together.
• If using canned crab meat, look for the ones in the refrigerated section, as these tend to be fresher.
• You can adjust the amount of breadcrumbs to achieve your desired consistency.
• If you prefer a stronger flavour, you can add more seasonings or herbs to the wet ingredient mixture.

Shaping the crab balls

Shaping crab balls is an art, and there are a few tips and tricks to ensure they are the perfect shape and size. Firstly, the consistency of the crab mixture is important. If it is too wet, it will be difficult to form into balls, so add a small amount of crumbs to the mixture to firm it up. You want it to be moist but able to hold its shape.

Once you have a mixture that is the right consistency, use a small scoop to portion out rounded tablespoons of the crab mix. Set these on your lined baking sheets. You can then go back and roll each mound into a round ball. It is important to be gentle during this process so as not to break up the crab meat too much. The aim is to have a smooth, cohesive ball that will hold together during baking.

If you want perfectly round crab balls, there are a few extra steps you can take. Firstly, ensure your crab meat is not lumpy, and break up any large pieces. Then, after forming the balls, place them in the freezer for about 10 minutes to firm up before baking. This will help them keep their shape.

Finally, when placing the balls on the baking sheet, use your left hand to move the wet crab balls and keep your right hand dry for coating them with crumbs or butter. This will help you handle the balls without them falling apart.

Baking the crab balls

Once you have prepared your crab mixture, it's time to shape and bake your crab balls. Using a small scoop or spoon, take a rounded tablespoon of the crab mixture and shape it into a ball. Place each ball on a baking sheet lined with parchment paper. If your mixture is too wet to form into balls, add a little more bread crumbs or cracker crumbs to firm it up.

Once you have formed all your crab balls, brush them with melted butter. This will help them to turn golden brown and crispy in the oven.

Preheat your oven to between 350°F and 450°F. Place the crab balls in the center of the oven and bake for 12 to 15 minutes, or until they are lightly browned and cooked through. If you are baking a large batch, you may need to bake them in batches to ensure even cooking.

Remove the crab balls from the oven and allow them to cool slightly before serving. They will be soft and delicate, so handle them carefully. Serve them with a dipping sauce, such as tartar sauce, remoulade, or a lemon-garlic sauce.

Your crab balls are now ready to be enjoyed! They are best served hot, but any leftovers can be gently reheated and served over a salad or with other sides.

Serving the crab balls

Crab balls are a great dish to serve at parties, game days, date nights, or as an appetizer. They can be served as a snack, dipped into tartar sauce or a zesty spiced mayo dip, or alongside a fresh salad. They can also be served with lemon wedges, saltine crackers, or a fried egg. Crab balls can be enjoyed as a light dinner or lunch, paired with salads or pasta. For breakfast, they can be served with a fried egg or grilled avocado.

Crab balls are a versatile dish that can be adapted to different dietary needs. They can be baked or fried, and the recipe can be modified to make them gluten-free or lower in calories. For a healthier option, baking the crab balls is recommended as it is lighter and crispier without the grease and mess of frying. Crab balls can also be cooked in an air fryer for faster preparation.

When serving crab balls, it is important to ensure they are hot and freshly baked, as they are soft and delicate. They can be reheated gently if needed. Leftovers can be stored in an airtight container in the fridge and reheated in the oven at a lower temperature for a few minutes.

Crab balls are a delicious and easy-to-make dish that can be prepared ahead of time and frozen for up to three months. They are a great option for meal prepping, parties, or dinners, and can be adapted to different serving sizes and dietary preferences.

Frequently asked questions