Description
These Quick and Easy Crab Balls are a delicious appetizer featuring lump crab meat mixed with flavorful seasoning and baked to golden perfection. With a tender inside and a crispy outside, they are perfect for a party or a simple seafood snack.
Ingredients
Scale
Crab Balls Ingredients
- 16 ounces Lump crab meat
- 1 cup Unprepared Stove Top stuffing (crushed)
- 1 Egg
- 2 tablespoons Mayonnaise
- 1 tablespoon Parsley (chopped)
- 3 teaspoons Old Bay seasoning
- 1 Lemon (juiced)
Instructions
- Combine Mixture: In a large bowl, combine all of the ingredients except the crab meat. Mix thoroughly to ensure even distribution of the stuffing, egg, mayonnaise, parsley, Old Bay seasoning, and lemon juice.
- Fold in Crab Meat: Gently fold the lump crab meat into the mixture, being careful to keep the lumps intact so that the crab’s texture remains prominent throughout the balls.
- Form Balls: Roll the mixture into golf ball-sized balls, approximately 1 ounce each, ensuring they hold together firmly but without packing them too tightly.
- Prepare for Baking: Place each crab ball on a parchment paper-lined baking sheet, spacing them adequately to allow hot air to circulate evenly during cooking.
- Broil Crab Balls: Place the baking sheet in the oven on a rack positioned 6-10 inches from the heating element. Broil on high for 7-10 minutes until the crab balls turn golden brown, watching carefully to prevent burning. Remove from oven once done and allow to cool slightly before serving.
Notes
- Keep a close eye while broiling to avoid burning as crab balls can brown quickly under high heat.
- Using lump crab meat preserves texture and flavor; avoid substituting with flaked or canned crab for best results.
- These crab balls can be prepared ahead and refrigerated before broiling to save time.
- Serve with lemon wedges or your favorite dipping sauce like tartar or remoulade for added flavor.
- If preferred, the crab balls can be pan-fried in oil until golden brown as an alternative cooking method.
