Crispy Crab Balls Entertaining (Printable Version)
Lump crab, herbs, and spices shaped and fried to golden crispness—delicious for entertaining.
# What You'll Need:
→ Crab Mixture
01 -
450 grams lump crab meat, shells removed, large pieces left intact
02 -
2 tablespoons mayonnaise
03 -
1 large egg, beaten
04 -
60 grams breadcrumbs, plus extra for coating
05 -
1 teaspoon Dijon mustard
06 -
1 teaspoon Worcestershire sauce
07 -
1 tablespoon fresh parsley, finely chopped
08 -
1 teaspoon Old Bay seasoning
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon smoked paprika (optional)
11 -
1 teaspoon grated lemon zest (optional)
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ For Frying
14 -
240 millilitres neutral oil for deep frying
# Steps to Follow:
01 -
Inspect lump crab meat, removing any shell fragments while keeping large pieces whole.
02 -
In a large mixing bowl, gently fold together crab meat, mayonnaise, beaten egg, breadcrumbs, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, garlic powder, smoked paprika if using, lemon zest if desired, salt, and pepper without overmixing to preserve texture.
03 -
Portion mixture into approximately 24 even-sized balls, about 2.5 centimetres in diameter. Roll each in additional breadcrumbs to evenly coat.
04 -
In a deep saucepan, heat oil over medium-high heat to 175°C, verifying temperature with a thermometer for precision.
05 -
Fry balls in small batches for 2–3 minutes per side, turning as needed, until golden brown and crisp. Avoid overcrowding the pan to maintain temperature.
06 -
Remove with a slotted spoon and transfer to a tray lined with paper towels to absorb excess oil before serving.
# Additional Notes:
01 -
Keep the crab mixture as cold as possible until frying to retain shape and moisture.
02 -
Serve immediately with your preferred dipping sauces, such as classic tartar or lemon aioli.