Crispy Crab Balls Breadcrumbs (Print Version)
# Ingredients:
→ For the crab mixture
01 -
450 g lump crab meat, picked over for shell fragments
02 -
1 large egg, beaten
03 -
60 g breadcrumbs, plus extra for coating
04 -
60 g mayonnaise
05 -
1 teaspoon Old Bay seasoning
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon Worcestershire sauce
08 -
1 tablespoon chopped fresh parsley
09 -
1/4 teaspoon smoked paprika (optional)
10 -
1 teaspoon lemon zest (optional)
11 -
1/2 teaspoon garlic powder
12 -
Salt and black pepper, to taste
→ For frying
13 -
240 ml neutral oil, for frying
# Instructions:
01 -
Carefully inspect crab meat and remove any shell fragments, keeping the lumps intact.
02 -
In a bowl, gently mix crab meat, 60 g breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, smoked paprika, lemon zest, garlic powder, salt, and black pepper until just combined.
03 -
Shape the mixture into small balls, roughly 2.5 cm in diameter. Roll each ball in additional breadcrumbs to coat evenly.
04 -
Pour oil into a deep pan to a depth of about 5 cm and heat to 175°C.
05 -
Fry the crab balls in batches for 2 to 3 minutes per side, turning as needed, until crisp and golden brown.
06 -
Remove with a slotted spoon and drain on paper towels to absorb excess oil.
# Notes:
01 -
Form the crab mixture in advance and refrigerate until ready to fry for efficient entertaining.
02 -
Crab balls pair well with lemon wedges, tartar sauce, or remoulade.
03 -
Allowing crab chunks to remain larger provides better texture.