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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4.3 32
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
these are on point you cant get much better than these every time i make them they get crushed item not reviewed by moderator and published
How would I reheat this? I'm guessing oven. Anyone have any suggestions? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I used this recipe for something new on the Christmas Dinner menu. It was a hit, and they wanted more the same day. item not reviewed by moderator and published
These crab balls were great. I made them for a dinner party and everyone wanted more. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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????????? item not reviewed by moderator and published

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Crab Balls

Recipe courtesy of Paula Deen