Crab Balls

Crab Balls - Ingredients

  • 1 egg

  • 2 TB mayonnaise

  • 1 tsp dry mustard

  • ½ tsp cracked black pepper

  • ½ tsp Old Bay

  • Dash Tabasco sauce

  • 1 lb. crab meat - jumbo lump (per catering menu), picked through for shell

  • 1/3 cup panko + extra for coating


PREP DAY:  Make and form crab balls.  

In large bowl, combine egg, mayonnaise and seasonings; whisk to combine well.

Gently mix in crab meat until well combined. Sprinkle panko over crab mixture and gently combine.  Using a small ice cream scoop, weigh out 1 ounce of crab mixture at a time; shape into balls, then roll in panko crumbs.  


  • Store in hotel pan, separate layers with parchment paper.  Cover in plastic wrap and refrigerate.

  • Make spicy remoulade sauce.  Place in a serving dish, cover in plastic wrap and refrigerate.



DAY OF:  45 min before serving preheat table top fryer to 350°F.  Place 5 crab balls in fryer basket; fry 3-5 minutes until golden brown.  Sprinkle with seafood seasoning and arrange on a platter, serve hot!


Yields: 20 balls (4/person as apps

Spicy Remoulade Sauce

  • 1 C. mayonnaise

  • ¼ C. green onion, finely minced

  • ¼ C. capers, drained & rinsed

  • 2 cloves garlic, minced

  • 2 Tbsp. coarse-grain mustard

  • 1 Tbsp. lemon juice

  • 1 tsp. cayenne pepper

  • 2 tsp. fresh parsley, minced

  • ½ tsp. kosher salt

  • ½ tsp. freshly ground black pepper

Mix all of the ingredients together in a bowl. Taste and correct seasoning as needed.  Cover and chill until needed. 

yields ~1 ½ Cup - 24 TBSP (serves 24)

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