Fried Crab Balls

Fried Crab Balls
Prep time
Total time
Recipe type: Appetizer
Cuisine: American
Serves: 15-18
1 lb jumbo lump crab, picked over for shells
  • 2 tsp Old Bay Seasoning
  • 1 tsp Dijon mustard
  • ½ cup low-fat mayonnaise
  • ½ tsp pepper
  • 1 egg
  • ⅓-1/2 cup bread crumbs
  • ¼ cup fresh parsley, finely chopped
  • Vegetable oil for frying
  • ½ cup low-fat mayonnaise
  • ½ low-fat sour cream
  • ½ tsp salt and pepper
  • 1 tbsp hot sauce (optional)
  • 2 tbsp capers, roughly chopped
  • 4-5 small gherkin pickles, finely chopped
  • 2 tbsp fresh lemon juice
  1. Preheat oven to 200 F (if not serving crab balls immediately).
  2. Heat oil over medium high heat in a cast iron skillet or other heavy bottom pan.
  3. In a large bowl add in the egg, mayonnaise, old bay, dijon mustard, pepper and parsley. Mix together thoroughly.
  4. Add in picked over crab meat. Gently mix together the crab and wet ingredients. Slowly mix in some of the bread crumbs.
  5. Continue adding more bread crumbs until the crab mixture can be formed into small balls without falling apart.
  6. Fry crab balls for 1 minute per side or until golden brown. Drain on paper towels and keep in a 200 F oven until ready to serve.
  7. Mix all ingredients for remoulade in a bowl. Cover and refrigerate until ready to use.
  8. Serve crab balls hot with remoulade sauce on the side.