Crab Balls are delicious mini crab cake bites with lump crab meat. This is easy to prepare and makes tasty hors d’oeuvers or can be used as a protein in a salad or wrap.
Ingredients
- 1 lb. crab meat
- ¼ cup diced celery
- 2 large eggs
- 2 tablespoons parsley, finely chopped
- 2 1/2 tablespoon mayonnaise
- ¼ teaspoon salt
- 1 ½ Dijon mustard
- ½ panko bread crumbs
- 1 teaspoon Old Bay seasoning
- optional butter
Directions:
- In a large bowl add the eggs, mayo, mustard, Worcestershire sauce, Old Bay seasoning, celery, parsley and salt. Mix well.
- Add crab meat and panko, Fold together (Make sure not to shred the crab meat.)
- Take about ¼ cup of the mixture and shape in into a ball. Then place it on a baking sheet lined with parchment paper. Repeat this process with the rest of the mixture. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat oven 450 Brush the balls with optional melted butter.
- Bake for 12-15 minutes or until the balls become lightly browned. Serve with tartar sauce and enjoy.
- You can also freeze the un-baked crab balls for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Recipe Provided By
2406 Molly Pitcher Highway S., Chambersburg PA 17202
