Description
These Crab Cake Balls are a delightful appetizer featuring lump crabmeat mixed with a flavorful blend of mayonnaise, chives, and Old Bay seasoning, baked to a golden perfection. Served with a zesty homemade dipping sauce, they make a perfect bite-sized treat for parties or casual gatherings.
Ingredients
Scale
Crab Cake Balls
- 1/2 cup mayonnaise
- 1 egg
- 2 tablespoons chopped fresh chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons Old Bay seafood seasoning or your favorite seasoning
- 1 teaspoon fresh lemon juice
- 16 oz canned or fresh lump crabmeat (cleaned)
- 2/3 cup panko crispy breadcrumbs
Dipping Sauce
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the crab cake balls from sticking and ease clean-up.
- Make Crab Mixture: In a mixing bowl, combine 1/2 cup mayonnaise, egg, chopped fresh chives, Worcestershire sauce, 1 teaspoon Dijon mustard, Old Bay seafood seasoning, and 1 teaspoon lemon juice. Stir well until fully combined. Then gently fold in the lump crabmeat and panko breadcrumbs until the mixture is well blended but not overmixed to preserve the crab’s texture.
- Form Crab Cake Balls: Using two spoons or your hands, shape the mixture into approximately 35 balls, each about 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake: Bake the crab cake balls in the preheated oven for 15 to 20 minutes, or until they are lightly browned and heated through in the center. This ensures a crispy outside and tender inside.
- Prepare Dipping Sauce: While the crab balls bake, whisk together the dipping sauce ingredients: 1 cup mayonnaise, 1 tablespoon Dijon mustard, minced garlic, fresh lemon juice, and salt. Cover and refrigerate until ready to serve.
Notes
- For best results, use fresh or canned lump crabmeat that is well drained to avoid soggy mixture.
- Do not overmix the crab mixture to keep the balls tender and flaky.
- Panko breadcrumbs give a lighter, crispier texture compared to regular breadcrumbs.
- You can prepare the dipping sauce a day ahead; flavors develop even better when chilled.
- These crab cake balls can be served warm or at room temperature.
