Appetizers

Crab Balls: A Bite-Size Delicacy Bursting with Flavor

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Indulge in the delightful world of mini crab balls – crispy on the outside, tender on the inside, and packed with the delicious taste of crab meat. Whether you’re planning a party appetizer, a family gathering, or simply craving a scrumptious snack, these mini crab balls are sure to please your taste buds. In this blog post, we’ll explore the backstory, key ingredients, types of crab meats, cooking instructions, and address some frequently asked questions.

Backstory

The origins of crab balls trace back to the coastal regions where fresh seafood reigns supreme. Inspired by the abundance of crab meat, these bite-sized delights gained popularity as a way to savor the rich flavors of crab in a convenient form. Over time, they have become a staple in seafood-based cuisines and continue to be adored by all.

Key Ingredients

  • Lump Crab Meat: Fresh, high-quality lump crab meat is the star of this recipe. Its sweet and delicate flavor adds a delectable touch to the crab balls.
  • Egg: Provides binding to ensure the balls hold their shape.
  • Mayonnaise: Adds creaminess and enhances the richness of the crab. My favorite brand to use is Blue Plate Mayonnaise.
  • Creole Mustard: Offers a tangy kick that balances the sweetness of the crab.
  • Worcestershire: Infuses depth and umami flavors.
  • Lemon Juice: Freshly squeezed lemon juice adds a refreshing hint that cuts through the richness.
  • Green Onion and Parsley: These herbs provide a burst of freshness and a subtle oniony flavor.
  • Old Bay, Creole Seasoning, Garlic Powder, and Black Pepper: These spices offer a flavorful medley, lending a distinct taste to the crab balls.
  • Bread Crumbs: Help bind the ingredients together and create a crispy exterior when cooked.

Types of Crab Meat and Pros/Cons

  1. Jumbo Lump Crab Meat: Large, whole pieces of crab meat with a delicate texture. Best for showcasing the natural beauty of crab but can be costly. It is perfect for elegant presentations and high-end dishes.
  2. Lump Crab Meat: Shredded crab meat from broken jumbo lumps, slightly smaller in size. Perfect for crab balls, as it blends easily and still has a decent texture. It strikes a good balance between cost and quality, making it ideal for any recipe calling for crab meat.
  3. Claw Meat: Darker and meatier, with a stronger crab taste. A more affordable option, but may have a slightly chewier texture. Works well in recipes where the crab flavor needs to shine and where slightly chewier texture won’t be an issue.

Cooking Variations

Oven:

  • Preheat the oven to 400°F (205°C).
  • Shape the mixture into bite-sized balls, and place them on a parchment-lined baking sheet.
  • Lightly brush the crab balls with oil to enhance the crispiness.
  • Bake for 15-18 minutes until golden brown and crispy on the outside, while still moist and tender on the inside.

Air Fryer:

  • Preheat the air fryer to 400°F (205°C).
  • Shape the mixture into bite-sized balls and place them in a single layer in the air fryer basket.
  • Lightly spritz or brush the crab balls with oil to promote browning.
  • Cook for 10-12 minutes, flipping halfway through to ensure even browning and crispness.

Stove Top:

  • Heat a skillet with oil over medium heat.
  • Gently place the crab balls in the skillet, ensuring they have enough space to cook evenly.
  • Cook for 3-4 minutes on each side, until golden brown and heated through. Flip them gently using a spatula to maintain their shape.

FAQ:

Q: Can I use canned crab meat?

A: While fresh crab meat is recommended for the best results, canned crab meat can be used as a substitute. Ensure you drain the canned crab meat properly before using it in the recipe. Note that the texture and flavor might not be as impressive as fresh or frozen crab meat.

Q: Can I make the crab balls ahead of time?

A: Yes! You can shape the crab balls ahead of time and refrigerate them until ready to cook. This makes it convenient when hosting gatherings or planning in advance. Just remember to cover them well to prevent them from drying out.

Q: Are leftover crab balls still tasty?

A: Absolutely! Reheat leftover crab balls in a preheated oven or air fryer until warmed through for a crispy and delicious snack. Avoid reheating them in the microwave, as it can make them soggy.

Crab Balls: A Bite-Size Delicacy Bursting with Flavor
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Crab Balls: A Bite-Size Delicacy Bursting with Flavor

Recipe by Alden B.Course: Appetizers
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

Indulge in the delightful world of mini crab balls – crispy on the outside, tender on the inside, and packed with the delicious taste of crab meat.

Ingredients

  • 8 oz jumbo lump crab meat

  • 8 oz lump crab meat

  • 1 egg

  • 3 tbs mayonnaise

  • 1 tbs creole mustard

  • 2 tsp Worcestershire sauce

  • 1 tsp fresh lemon juice

  • 1/4 c green onions, chopped

  • 2 tsp dried parsley

  • 1 tsp OldBay Seasoning

  • 1/2 tsp Southern Made Creole Seasoning

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp black pepper

  • 1/2 c Italian bread crumbs

Directions

  • Preheat the oven to 400°F (205°C).
  • In a bowl whisk together everything except the crab meat and breadcrumbs. Mix until everything is well combined and set aside.
  • In another bowl, add the crab meat and pick through it to make sure all sells are removed and then add it to the first bowl along with the breadcrumbs.
  • Gently fold the crabmeat into the mixture making sure not to break up the meat too much.
  • Using a cookie scoop, form 1 1/2 tbs balls.
  • Place them on a baking sheet lined with parchment paper about 2 inches apart.
  • Bake in the oven for 15-18 minutes or until the tops are golden brown.
  • Remove, pair with your favorite dipping sauce such as a remoulade and just like my name, you’re all done!

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