Crab Balls

Picture yourself seaside, where the breeze carries the scent of salt water and the rhythmic sounds of waves set a peaceful backdrop. It’s here that the culinary magic of the ocean comes to life in the form of one of the coast’s most beloved treasures: Crab Balls.

This delightful dish is a celebration of the sea, featuring sweet, succulent crab meat that’s delicately seasoned and fried to golden perfection. Each bite of these Crab Balls transports you to a moment of seaside bliss, making them a perfect treat for gatherings or a luxurious solo indulgence.

A Taste of the Ocean’s Bounty

These Crab Balls are more than just an appetizer; they are a testament to the elegance and simplicity of coastal cooking. Combining the freshness of lump crab meat with a blend of subtle seasonings and a crisp exterior, each crab ball offers a burst of flavor that’s enhanced by its tender, moist interior.

The inclusion of traditional ingredients like Dijon mustard, Worcestershire sauce, and Old Bay seasoning provides a nod to classic seafood preparations, infusing each bite with a depth of flavor that is both familiar and wonderfully satisfying. Let’s dive into the recipe and bring the taste of the coast into our kitchens.

Classic Crab Balls

Ingredients:

• 1 lb lump crab meat, picked over for shells
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Old Bay seasoning
• Vegetable oil, for frying

Directions:

1. Begin by preparing a large mixing bowl. Combine the crab meat and breadcrumbs. Gently fold in the beaten egg to bind the ingredients without crushing the crab meat.
2. Add mayonnaise, Dijon mustard, Worcestershire sauce, salt, black pepper, chopped parsley, and Old Bay seasoning to the crab mixture. Stir everything together gently to ensure the seasonings are evenly distributed while keeping the crab meat intact.
3. Shape the mixture into small, walnut-sized balls. This size is ideal for ensuring that each crab ball cooks evenly and gets plenty of crispy surface area.
4. Heat a moderate amount of vegetable oil in a frying pan over medium heat. Once hot, fry the crab balls in batches. They should sizzle as they hit the oil. Cook each batch for about 4-5 minutes per side or until they are golden brown and crispy.
5. As they finish cooking, transfer the crab balls to a plate lined with paper towels to drain any excess oil.
6. Serve the crab balls hot, garnished with fresh lemon wedges for squeezing over the top. Accompany with tartar sauce or cocktail sauce for dipping.