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Crab Balls

Crispy on the outside and bursting with flavorful crab meat on the inside, these Crab Balls are the perfect crowd-pleaser for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Coastal
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb crab meat (ensure it’s fresh or canned, and drained well) You can use imitation crab meat as a budget-friendly alternative.
  • 1/2 cup breadcrumbs (you can use whole wheat or gluten-free)
  • 1/4 cup mayonnaise (ensure it’s halal) Can be swapped with Greek yogurt for a lighter option.
  • 1 large egg (beaten)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce (ensure it’s non-alcoholic)
  • 1/2 tsp garlic powder
  • to taste salt and pepper
  • Oil for frying (canola or vegetable oil)

Method
 

Preparation
  1. If using fresh crab meat, check for any shell pieces. Drain canned crab meat well to remove excess liquid.
  2. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, garlic powder, and a pinch of salt and pepper. Mix gently until well-combined.
  3. Using your hands, shape the mixture into 1-inch balls.
Cooking
  1. In a deep frying pan, heat about 2 inches of oil over medium heat.
  2. Carefully drop the crab balls into the hot oil, frying in batches for about 3-4 minutes, or until golden brown and crispy.
  3. Use a slotted spoon to remove the crab balls and let them drain on paper towels before serving.

Notes

Store leftover Crab Balls in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes.