Crab Balls

Lynne Hawkins


We love crab cooked many ways here in Southern Maryland. This is one of my family's favorites. They are golden and crispy on the outside, smooth and savory on the inside! We do not use cocktail or tartar sauce, but feel free to use them if you like. If you use frozen crab meat, drain it well before using. You may also make these as big or as small as you like - just adjust cooking times. And as always, keep an eye on them as deep fryers all cook a bit different!

★★★★★ 3 votes
15 Min
15 Min
Deep Fry


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1 Tbsp
onion, minced fine
1 Tbsp
celery minced fine
1 Tbsp
sweet red pepper, minced fine
1/2 tsp
gsp (equal parts garlic, salt, pepper mix)
1/2 tsp
Old Bay seasoning
1/2 tsp
dry mustard
2 Tbsp
1 lb
lump crab meat, fresh
1 c
panko bread crumbs
oil for deep frying

How to Make Crab Balls


  • 1Heat oil on medium-high until droplets of water sizzle and pop.
  • 2Mix together the vegetables and crab meat.
  • 3Sprinkle spices and flour over crab mixture, stir until coated.
  • 4Add beaten egg and mix until just combined.
  • 5Form 8 balls out of crab mixture using a large cookie scoop.
  • 6Gently roll each ball in panko crumbs and set on a plate.
  • 7Gently put them in the hot oil
  • 8Cook about 5-7 minutes, when they begin to float turn them over with a slotted spoon.
  • 9Cook 4-5 minutes more until golden brown.
  • 10Remove from oil and place on a paper towel to drain.
  • 11Cool just a few minutes and serve plain or with your choice of sauce.

Printable Recipe Card

About Crab Balls

Main Ingredient: Seafood
Regional Style: Southern
Dietary Needs: Low Carb

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