Crab Balls

Total Time:
30 min
20 min
10 min

about 2 dozen

  • Peanut oil, for frying
  • Tartar Sauce:
  • 1 cup mayonnaise
  • 1 white onion, chopped
  • 1/2 cup dill pickle chips, chopped
  • Fresh lemon juice
  • Pinch House Seasoning, recipe follows
  • Freshly ground black pepper
  • Crab Balls:
  • 2 slices bread, crust removed and processed into crumbs
  • 1/3 cup heavy cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 teaspoon House Seasoning, recipe follows
  • 1 teaspoon seasoning salt
  • 1 egg, beaten
  • 1 pound lump crab meat, picked free of any shells

In a heavy, deep pot, preheat peanut oil to 365 degrees F.

For the tartar sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness, adjust seasoning and chill until ready to use.

For the crab balls: In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until brown, about 5 minutes per batch. Serve Crab Balls while hot, with tartar sauce. Balls can also be made ahead of time and reheated.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

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    32 Reviews
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    My favorite crab ball recipe of all time! I have made these for lots of parties..EVERYONE loves them and asks me to bring more. I do use a little hot peppers in both the balls and the tarter recipe. Just a little extra kick makes it that much better.
    I made these for Christmas day appetizer and they got rave reviews. I actually only used 1 slice of bread and they came out just perfect.
    these are on point you cant get much better than these every time i make them they get crushed
    How would I reheat this? I'm guessing oven. Anyone have any suggestions?
    I made these for a New Year's Eve party. They were a hit, but I thought they were really salty. I followed the salt directions. It calls for her House Seasoning with salt and Seasoning salt. That's too much. I used 3 cans of crab. It was a little on the wet side. Maybe should have used 4 cans of crab. I did refridgerate them first and then I rolled them in bread crumbs. Also they don't take long in the fryer at all. My first batch was in too long at 3 minutes. The tartar sauce is great too.
    My family loved the crab balls. My advice is to roll the balls ahead of time (all that you will prepare) so that when you are ready to cook you can give all your attention to the stove. Even under medium heat, I found them easy to burn if you're not careful. They are a tad bit oily. Drain on a paper towel immediately out of the oil. Serve shortly after cooking. The tarter sauce is a necessary compliment. It took the flavor to a completely different level.
    I used this recipe for something new on the Christmas Dinner menu. It was a hit, and they wanted more the same day.
    These crab balls were great. I made them for a dinner party and everyone wanted more.
    Want to try these. Sounds great but I've never cooked with crab before - Can anyone tell me, that when a recipe clls for lump crabmeat, do you but it at the store already cooked or is it raw crameat?
    Very good recipe. I'm still trying to figure out where some of the viewers saw baking soda in the listed ingred? None is listed in the recipe I see on the Web?????????
    i make these all the time.And I NEVER have any leftovers a great hit.
    We made this for dinner last night and ate them as the main course lol Paula youve done it again
    I must say this was the best of all the ones I have tired in the past. It is quick and easy for everyone. You don't have to be chef for this one. All my friends and family thought it took me all day only 45 mins to knock there socks off.
    I love seafood, but that recipe I thought would be great. I made for 5 people, and one person liked it.
    How did you discover these!!??????????!!!!!!!!
    there like so totally goodish great hehehe
    i made these as crab cakes rather than crab balls..i can see why she made these smaller...they are cooked in peanut oil, which i found to make them very greasy and if you make these, keep them teeny
    I think it looks delicious and i think paula does some great cooking everyday
    The amount an ingrediennts meld perfectly as dictated.

    Makes nice for dinner entree or anytime snack
    I made them twice and they were perfect both times.
    I love Paula Dean and have done many of her recipes but this one was just plain bad. The crab meat was very expensive and I ended up throwing away the crab balls. My husband hated them. It was all the wrong ingredients and I followed it to a T and didn't follow my gut instinct to add sauteed green peppers, onions and celery, along w/thyme. Make them like crab cakes! Anyway, live and learn. Next time I'll go with my gut. Sorry:(
    The crab balls were easy to make and it was a hit at the party. Just keep in mind if you use crab meat from a can Drain the water well.
    They tasted really good.
    Once again I was able to count on Paula! I made these last weekend for my daughter's first birthday party and had to make copies of the recipe for family and friends. I love her crabcakes and these crab balls are just as good. The tarter sauce is excellent and a must to accompany this dish! Thanks again Paula.
    Excellent, excellent, excellent!!! these were so tasty and my husband and kids loved them!!! thanks Paula!
    i just can say anything,but wonderful about this recipe I fix these balls for a church potluck dinner and i was the talk of the night, they said i did not fixs enough.
    The crab cakes are fabulous and easy!
    This was my first attempt at cooking crab cakes. They were a delightful addition to my New Years Eve celebration. I think Paula would be proud! Thanks!
    This appetizer was great!! Really easy to make, I just used store bought bread crumbs (plain). You can add a couple of sliced/chopped green onion. The tartar sauce is really good when put through a food processor. I would serve these the day you make them. I tried to keep the batter till the next day, and it didn't fry well, and it smelled fishy....just a suggestion!
    who will answer about the baking soda?
    I made the recipe and didn't realize I had left out the egg until I began to fry the first batch of crab balls. Thank Goodness I'd made another side to take to church.

    Later, I added an egg and decided to make crab-cakes. YUMMY!!! Especially with the tasty tartar sauce recipe.
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    Crab Balls

    Recipe courtesy of Paula Deen