These Crab Balls are a delicious, one-bite appetizer that’s sure to be a party favorite! Our crab balls are baked, not fried, and they couldn’t be easier to make!
Scale
Ingredients
- 1 pound crab meat – claw meat or “special”, not lump. (See post for more detail)
- 1/2 cup finely diced peppers
- 1/2 cup finely diced onions
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons chopped parsley
- 3/4 cup cracker crumbs (e.g., Ritz, Townhouse or any light, buttery cracker)
- 1 egg, beaten
- 1/4 – 1/2 teaspoon kosher salt
- 1 1/2 teaspoons Old Bay seasoning
- Fresh black pepper to taste
- 2 tablespoon butter, melted
Instructions
- Add all of the ingredients (except the melted butter) to a large bowl and fold together with a spatula until combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
- Preheat the oven to 400 degrees.
- Form the mixture into ball about the size of a golf ball and place onto a parchment lined baking sheet.
- Brush the tops of the crab balls with melted butter and then bake for 15 minutes.
- Serve with desired dipping sauce, such as remoulade, tarter sauce or an aioli.
Recipe Notes
Store: Store leftover crab balls in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat crab balls in the microwave or oven until warmed through.
Freeze: Allow the crab balls to cool down completely. Place into a freezer bag and lay flat in your freeze until frozen through. Bake the crab balls from frozen at 375 degrees for 20 minutes.
- Category: Appetizers
- Method: Oven
- Cuisine: American
