Description
These Festive Texas Crab Balls are a delightful appetizer featuring tender crab meat mixed with a blend of finely diced vegetables and seasoned with a touch of Old Bay seasoning. Coated in a crispy panko crust and fried to golden perfection, they’re perfect for gatherings and celebrations. Served with tartar sauce and lemon, they offer a delicious taste of the Gulf Coast with a festive flair.
Ingredients
Scale
Crab Ball Mixture
- 1 lb. crab meat (8 oz. claw meat, 8 oz. back-fin crab meat)
- 1 egg
- 2 cups crushed saltine cracker crumbs
- ¾ cup cream
- ¼ teaspoon salt or Old Bay Seasoning
- 1 tablespoon butter
- 1/3 cup white onion, very finely diced
- ¼ cup green bell pepper, very finely diced
- ¼ cup red bell pepper, very finely diced
- ¼ cup celery (about 1 stalk), very finely diced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Egg Wash
- 1 egg
- ¼ cup water
Batter Station
- ½ cup flour
- 2 cups panko bread crumbs
- 1 quart fresh oil for frying
Accompaniments
- Tartar sauce
- Lemons
- Hot sauce
Instructions
- Prepare veggie mixture: Finely dice the white onion, green bell pepper, red bell pepper, and celery. Set aside while preparing the crab mixture.
- Make crab ball base: In a large mixing bowl, combine the crab meat, egg, crushed saltine cracker crumbs, cream, salt or Old Bay seasoning, butter, diced vegetables, kosher salt, black pepper, garlic powder, and fresh parsley. Mix gently to incorporate all ingredients evenly without breaking up the crab meat too much.
- Form crab balls: Using your hands, shape the mixture into small, bite-sized balls approximately 1 to 1.5 inches in diameter. Place the formed balls on a tray and refrigerate for at least 30 minutes to firm up, which helps them hold together during frying.
- Prepare egg wash and breading station: In a shallow bowl, whisk together the egg and water to make the egg wash. Place the flour in another shallow bowl and the panko bread crumbs in a third bowl.
- Bread the crab balls: Dredge each crab ball first in the flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with panko bread crumbs. Set the breaded crab balls aside on a plate.
- Heat the oil: Pour 1 quart of fresh oil into a deep skillet or a deep-fryer and heat to 350°F (175°C). Use a thermometer to maintain accurate temperature for crispy, golden crab balls.
- Fry crab balls: Carefully place a few crab balls at a time into the hot oil, taking care not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crisp on all sides. Use a slotted spoon to remove the crab balls and drain on paper towels to remove excess oil.
- Serve: Arrange the crab balls on a serving platter and provide tartar sauce, lemon wedges, and hot sauce on the side for dipping and added flavor.
Notes
- Maintaining a consistent oil temperature of 350°F is key to achieving a crispy exterior without absorbing too much oil.
- Chilling the crab balls before frying helps them hold their shape and prevents falling apart during cooking.
- You can substitute Old Bay seasoning for salt if you want a spicier and more traditional seafood flavor.
- Make sure to pat dry the crab meat if it is very moist to ensure the mixture is not too wet.
- These crab balls are best enjoyed fresh, but they can be kept warm in a low oven for up to 30 minutes before serving.
Keywords: Texas crab balls, crab appetizers, fried crab balls, seafood snacks, party appetizers, Old Bay crab balls