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


  • 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
  • 1 lb
    lump crab meat, fresh
  • 1 c
    panko bread crumbs
  • ·
    oil for deep frying

How to Make Crab Balls


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