Chesapeake Crab Ball

Chesapeake Crab Ball

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Nancy Potter


A crab ball for the seafood lovers


★★★★★ 1 vote


  • 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

How to Make Chesapeake Crab Ball


  1. 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.

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