Cajun Fried Crab Balls
Cajun fried crab balls are an impressive and elegant Southern appetizer! Lump crabmeat lightly seasoned with zesty Cajun seasonings and fried to crispy, golden perfection. These bite-size seafood snacks are always a hit especially at New Year’s parties and Christmas parties.
I usually serve crab balls during the Christmas and New Year’s holidays because they are a sophisticated addition to the traditional holiday fare. Lump crabmeat is somewhat pricey, so I reserve this decadent appetizer for special occasions.
How many crab balls can I get out of 8-ounces of lump crabmeat?
8-ounces of lump crabmeat makes 12 one-inch diameter crab balls.
If you love crabmeat, you might want to check out my recipes for Crab Louie Salad and Hot Cajun Crab dip.
Ingredients for crab balls
You’ll find lump crabmeat in the seafood section of your grocer.
- Lump crabmeat
- Finely diced yellow onion
- Red bell pepper
- Celery
- Cajun or Creole seasoning – or Old Bay Seasoning
- Onion and garlic powder
- Egg
- Breadcrumbs – plain, not Panko
- Cornstarch
How to make fried crab balls
- Give the chopped vegetables a quick 2-minute saute then, in a medium mixing bowl, combine them with the crabmeat, egg, breadcrumbs and seasonings
- Form the crab mixture into 1″ inch balls and place on a baking sheet; refrigerate for 30 minutes
- Heat oil in heat-tolerant stockpot or Dutch oven
- Remove the crab balls from the refrigerator and roll them in a seasoned breadcrumb mix
- Fry 1-2 minutes in hot oil (325-350°F; drain on paper towel
- Garnish with fresh chopped parsley and serve as is, or with a remoulade sauce
Recipe tips
- Use a slotted spoon or spider to place and remove the crab balls from the hot oil
- Do not let the formed crab balls sit at room temperature too long; you want them slightly chilled when you put them in the hot oil
Make ahead and storage
Make the fried crab balls up to 3 days in advance; store in an airtight container in the refrigerator. When ready to serve, reheat them on a parchment lined baking sheet and cover with foil; place on middle oven rack and bake at 325°F 10-15 minutes or until they’re warm throughout. Freeze up to 3 months in an airtight freezer bag.
Crab Balls
Equipment
- Heat tolerant frying pan
- Slotted spoon or spider
- Meat thermometer
Ingredients
Crab Ball Ingredients
- 8 ounces lump crab meat
- ¼ each: red bell pepper, celery, onion , finely diced
- 1 tablespoon oil
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon chopped parsley
- 1 large egg
- 1 teaspoon Cajun or Creole dry seasoning
- ¼ cup breadcrumbs
- chopped parsley, garnish
Batter Ingredients
- frying oil: canola or vegetable , See Recipe Notes
- 1 cup breadcrumbs (finely ground; not Panko)
- 2 tablespoons cornstarch
- ½ teaspoon Cajun or Creole seasoning
- ½ teaspoon salt
Instructions
- Heat oil in a skillet on medium to medium-high heat; add chopped vegetables and saute for 2 minutes; drain in fine-meshed strainer; transfer to large mixing bowl1 tablespoon oil, ¼ each: red bell pepper, celery, onion
- Add remaining ingredients to mixing bowl and combine well; form crab mixture into 1" inch balls and place on a parchment lined baking sheet; refrigerate for 30-minutes8 ounces lump crab meat, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 tablespoon chopped parsley, 1 large egg, 1 teaspoon Cajun or Creole dry seasoning, ¼ cup breadcrumbs
- Combine batter ingredients in a flat or shallow bowl1 cup breadcrumbs (finely ground; not Panko), 2 tablespoons cornstarch, ½ teaspoon Cajun or Creole seasoning, ½ teaspoon salt
- Gently coat each crab ball roll with the breadcrumb mixture
- Add frying oil to a heat-tolerant stockpot or Dutch oven; use a meat thermometer and bring oil temperature to 325-350℉frying oil: canola or vegetable
- Use a slotted spoon or spider to place the crab balls into the hot oil; fry for 1-2 minutes, until golden brown; remove crab balls from hot oil with slotted spoon or spider and place on paper towels.
- All the crab balls to cool slightly before serving. Garnish with chopped parsleychopped parsley, garnish
