Fried Crab Balls

Crab balls

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  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 to 8 servings
Nutritional Guidelines (per serving)
150 Calories
8g Fat
13g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 8 servings
Amount per serving
Calories 150
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 115mg 38%
Sodium 125mg 5%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Protein 7g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The mixture for these appetizer-sized crab balls is similar to a crab cake mixture. Some mayonnaise, a bit of mustard, and Worcestershire sauce add flavor. For extra color, add finely minced green or red bell pepper. Or add some finely chopped green onions to the mixture. 

Serve these tasty crab balls with a​​ remouladetartar sauce, or cocktail sauce.


  • 1 pound fresh crabmeat
  • 2 large eggs (well-beaten)
  • Optional: 3 to 4 tablespoons onion (finely chopped)
  • 1/2 cup cracker crumbs
  • 4 tablespoons mayonnaise
  • 1 tablespoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt (or seasoned salt or Old Bay seasoning)
  • 1/4 teaspoon freshly ground black pepper
  • Fine dry bread crumbs (or cracker crumbs, for rolling)

Steps to Make It

  1. Gather the ingredients.

  2. Pick the crab meat over, discarding any bits of shell.

  3. Gently combine the crabmeat with the beaten eggs, onion, if using, cracker crumbs, mayonnaise, mustard, and Worcestershire sauce.

  4. Add the salt and pepper and gently shape the crabmeat mixture into small balls.

  5. Place the crab balls on a large platter or baking pan and chill until firm.

  6. Just before serving time, roll the crab balls in fine breadcrumbs and deep fry in hot oil (365 F) until golden brown.

  7. Serve hot with your choice of remoulade sauce, a ranch dressing dip, or cocktail sauce.


  • To make them for a meal, shape the mixture into several small or four larger crab cakes and fry or sauté them in butter (with or without the crumb coating). 


  • Roll the crab balls in panko crumbs before frying for an extra-crispy coating.
  • Add finely chopped red or green bell pepper to the crab mixture. 
  • Add about 1/4 to 1/2 teaspoon of Cajun seasoning to the crab mixture.