Chesapeake Crab Ball Recipe

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Chesapeake Crab Ball

Nancy Potter


A crab ball for the seafood lovers

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1 lb
1 pkg
(8 ounce) package cream cheese, softened
1/2 c
butter, softened
1 bunch
minced green onions
1/2 tsp
old bay seasoning
1/2 tsp
prepared horseradish
1 sprig(s)
chopped fresh parsley, for garnish

Directions Step-By-Step

Remove excess shell from the crabmeat. In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour. On a piece of waxed paper, mix the parsley and Old Bay Seasoning. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.

About this Recipe