Description

These Famous Crab Balls are a classic appetizer featuring fresh jumbo lump crab meat combined with flavorful seasonings and baked to golden perfection. Lightly drizzled with melted butter before baking, these crab balls offer a crispy outside and tender, succulent inside. Perfect for parties or elegant gatherings, they come together quickly and pair wonderfully with lemon wedges and dipping sauces.

Ingredients

Main Ingredients

1 lb Jumbo Lump Crab Meat, fresh and hand-picked
1/2 cup Mayonnaise (light mayo optional for lower fat)
1 large Egg
1 tbsp Dijon Mustard (optional)
1 tbsp Worcestershire Sauce (soy sauce substitute acceptable)
1 tbsp Lemon Juice, freshly squeezed
1 tbsp Old Bay Seasoning
2 tbsp Chives or Green Onions (can substitute with fresh parsley)
Breadcrumbs (optional, omit for gluten-free or keto)
2 tbsp Melted Butter, for drizzling before baking

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
Mix Ingredients: In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and chives. Stir carefully to maintain the texture of the crab meat.
Form Crab Balls: Wet your hands with water to prevent sticking, then form the crab mixture into golf-ball-sized balls. Place each formed ball evenly spaced on the prepared baking sheet.
Apply Topping: Drizzle melted butter over each crab ball. This adds richness and helps achieve a golden, crispy exterior when baked.
Bake: Bake in the preheated oven for 20-25 minutes or until the crab balls turn golden brown and develop slightly crisp edges.
Serve: Remove from oven and let the crab balls cool slightly. Serve warm accompanied by lemon wedges and your favorite dipping sauces.

Notes

For a lower fat version, use light mayonnaise.
Omit breadcrumbs for gluten-free or keto diets.
Using fresh crab meat enhances flavor and texture significantly.
Be gentle when mixing crab meat to avoid breaking the lumps.
Serve with lemon wedges and a variety of dipping sauces such as tartar sauce or spicy mayo.