Crab balls are a delightful seafood appetizer that combines the rich, succulent flavor of crab meat with a crispy, golden exterior. Originating from coastal regions where fresh crab is abundant, these bite-sized treats are perfect for parties, gatherings, or even as a special treat for yourself. Whether served with a tangy dipping sauce or a squeeze of fresh lemon, crab balls are sure to impress. This recipe is brought to you by the chefs and culinary experts at Fronteras Mexican restaurant and Cantina.
Ingredients
- 1 pound lump crab meat (picked over for shells)
- 1 cup crushed Ritz crackers or Panko bread crumbs
- 1/2 cup mayonnaise
- 1 large egg (beaten)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley (chopped)
- 1 small onion (finely diced)
- Vegetable oil (for frying)
- Salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Crab Mixture:
- In a large bowl, combine the crab meat, crushed crackers, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, and diced onion.
- Gently fold the ingredients together until well combined. Be careful not to break up the crab meat too much.
- Shape the Crab Balls:
- Using your hands, shape the mixture into golf ball-sized balls. Place them on a baking sheet lined with parchment paper.
- Chill the crab balls in the refrigerator for at least 30 minutes. This helps them hold their shape during frying.
- Fry the Crab Balls:
- In a large pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C).
- Fry the chilled crab balls in batches, using a slotted spoon to lower them into the hot oil. Fry until golden brown, about 2-3 minutes per batch.
- Remove the crab balls from the oil and drain on a paper towel-lined plate.
- Serve:
- Serve the warm crab balls with lemon wedges and your favorite dipping sauce. Garnish with additional chopped parsley if desired.
Tips and Variations
- Serving Suggestions: Crab balls are delicious with a variety of dipping sauces such as garlic aioli, tartar sauce, or a spicy remoulade.
- Storing Leftovers: Store any leftover crab balls in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.
- Variations: For a different twist, try adding finely chopped bell peppers or jalapeños to the crab mixture. You can also bake the crab balls in a preheated oven at 375°F (190°C) for 15-20 minutes instead of frying for a healthier option.
Conclusion
We hope you enjoy making and eating these delicious crab balls as much as we do! This recipe, crafted by the top chef experts at Fronteras Mexican Restaurant and Cantina, is sure to become a favorite in your home. Give it a try and impress your family and friends with your culinary skills. Happy cooking!
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