Crab Balls

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: about 2 dozen
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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 crabmeat, picked free of any shells

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder


  1. In a heavy, deep pot, preheat peanut oil to 365 degrees F.
  2. 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.
  3. 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. Mix ingredients together and store in an airtight container for up to 6 months.