Okay, so I’ve been seeing these crab ball recipes all over my feed lately, and I finally decided to give them a shot. I mean, who doesn’t love a good crab cake, right? But I wanted something a little… smaller, more snackable. Enter, the crab ball.
Getting Started
First things first, I gathered my ingredients. I didn’t have any fancy recipe, just kinda winged it based on what I had and what sounded good. I grabbed:
- Some lump crab meat (the good stuff, not imitation!)
- A couple of eggs
- Breadcrumbs – I used panko because that’s what I had
- Mayo – gotta have mayo
- Mustard – just a little bit for some tang
- Some chopped green onions
- Old Bay seasoning (because, duh)
- A little bit of lemon juice
- Salt and pepper to taste, naturally
Mixing it Up
Next, I dumped everything into a big bowl. I started with the crab meat, then added the eggs, breadcrumbs, mayo, mustard, green onions, Old Bay, lemon juice, salt, and pepper. I didn’t measure anything super precisely, just kinda eyeballed it until it looked and felt right. You want the mixture to be moist enough to hold together, but not soggy, you feel me?
Then, I got my hands dirty (literally) and started mixing everything together. You could use a spoon, but I find it’s easier to get everything evenly combined with your hands. Just make sure you wash them first! I mixed it until it was all nicely incorporated, making sure there weren’t any big clumps of crab or anything.
Rolling and Frying
Once the mixture was ready, I started rolling it into little balls. I made them about… ping pong ball size? Maybe a little smaller. You can make them whatever size you want, really. This part was kinda messy, but satisfying.
After I had all my crab balls rolled out, I heated up some oil in a pan. I used vegetable oil, but you could use whatever you like for frying. I waited until the oil was nice and hot – you can test it by dropping a little bit of the mixture in, and if it sizzles, you’re good to go.
Then, carefully, I dropped the crab balls into the hot oil. Don’t overcrowd the pan, you want them to have enough space to cook evenly. I fried them for a few minutes on each side, until they were golden brown and crispy. I kept an eye to make sure that they are not over cooked.
The Finished Product
Finally, I took the crab balls out of the pan and placed them on a plate lined with paper towels to drain off any excess oil. And… that’s it! Super easy, right?
I served them up with a little bit of tartar sauce for dipping, and they were a hit! Seriously, so good. They were crispy on the outside, tender and flavorful on the inside… basically, everything you want in a crab ball. Definitely making these again!
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