Go Back

Crab Cake Balls

Crab cake balls combine lump crabmeat, Old Bay, and panko in crisp, golden bites fried in batches. Chilling the mixture before shaping helps the balls hold together while keeping the crab in large pieces.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
chilling and resting 47 minutes
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the crab mixture
  • 0.33 cup mayonnaise
  • 1 egg large
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley finely chopped
  • 1 lb lump crabmeat picked over for shell fragments
  • 1.5 cups panko breadcrumbs divided
For coating and frying
  • 6 cups vegetable oil for frying

Equipment

  • 1 5-quart Dutch oven

Method
 

Make the crab mixture
  1. In a medium bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and parsley.
  2. Gently fold in the crabmeat and 1/2 cup panko, taking care to keep the crab in large pieces.
  3. Cover and refrigerate for 30 minutes.
Shape and fry the crab balls
  1. Put the remaining 1 cup panko in a shallow bowl and line a tray with parchment paper.
  2. Shape the crab mixture into 24 equal balls, roll each in the panko, and set on the tray.
  3. Refrigerate for 15 minutes.
  4. Heat the vegetable oil in a 5-quart Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature.
  5. Fry the balls in batches of 5 or 6 for 3 to 4 minutes, turning as needed, until golden brown and the centers reach 160°F.
  6. Let the oil return to 350°F between batches.
  7. Transfer the crab cake balls to a wire rack to drain and rest for 2 minutes before serving.

Notes

Fold gently to keep the crab in large pieces. Refrigerate leftovers for up to 2 days; freeze cooked crab cake balls for up to 2 months. Use gluten-free panko for a gluten-free option.