Crispy Crab Balls with Chipotle Tartar Sauce

Why These Crab Balls Are the Best Party Appetizer

After a few attempts at getting them perfect, I think my recipe is spot on. Here’s why:

• Just like a crab cake, only mini! These crab balls are crispy on the outside, soft and flavor-packed on the inside, thanks to Old Bay seasoning. They’re breaded on the outside to hold in all that texture and flavor.
• Pan-fried, not deep-fried. Many crab ball recipes call for deep-frying to get the outside crispy. I prefer to pan-fry mine so as not to waste so much cooking oil (not to mention, save from the mess!). Like my air fryer mac and cheese balls, you could even make these in the air fryer, and there’s also a baking option.
• Spicy dipping sauce. I think you are going to love the chipotle tartar sauce for serving. It’s like a seafood twist on spicy mayo that’s quick to make and perfect with these crab balls.

Crab Ball Ingredients

Here are the ingredients for this easy homemade crab balls recipe. Scroll to the recipe card for the complete list with exact amounts.

• Crab Meat – I talk about the types of crab meat in detail below, but I like to use lump crab meat in my crab balls. 
• Ritz Crackers – Ritz are buttery, flaky crackers that you crush up and use as a filler in the crab balls. The idea is to enhance the flavor of the crab without overpowering it. You can certainly use another type of cracker or breadcrumbs, as you would for meatballs, but I recommend something without any additional seasoning. 
• Lemon Juice and Zest – It’s no secret that lemon pairs with seafood, and adding not only the juice but some zest to the mixture makes these extra delicious!
• Old Bay Seasoning – This is a non-negotiable. Nothing compares to the flavor Old Bay adds to crab cakes and crab balls. 
• Parsley – Adding a little fresh parsley to the balls adds color and fresh flavor. You can use dried parsley if that’s all you have.

Types of Crab Meat (And What You Should Use for Crab Balls)

They say you need to use Blue Crab to make authentic crab cakes or balls, but that isn’t always available where I live. Luckily, there are a few options to choose from that will work just as well when making these crab balls:

• Lump Crabmeat: This is easy to find in the seafood section at most supermarkets. It’s sturdy and not too flaky, which makes it perfect for this recipe.
• Jumbo Lump Crabmeat: This is more expensive, and it’s fantastic for making crab cakes, but you don’t need to splurge when you’re making crab balls. Since they are smaller in size, you end up breaking up the big pieces of crab anyway. 
• Backfin: This is flaky and works well for crab balls. This is a great option as well for this recipe.
• Special Crabmeat: This is also an option, but it has a delicate flavor, which isn’t my first choice for a crab ball, where I want the crab flavor to really come through.

How To Make Crab Balls

The process is super simple, and can be prepped way in advance of frying them.

• Prep the crab mixture. Mix all the Ingredients in a large mixing bowl and then form the mixture into balls, about the size of golf balls. 

• Fry the crab balls. Heat oil in a large skillet and fry the balls in batches until they are golden brown and crispy on all sides. Transfer them to a paper-towel-lined baking sheet to drain any excess oil. If you’re making these in advance, you can keep them in the oven on warm.
• Make the chipotle tartar sauce. Whisk together mayonnaise, adobo sauce, dill relish, lemon juice, garlic powder, salt, and pepper. Serve your sauce alongside the crab balls, and enjoy!

Other Cooking Methods

• Oven. You won’t get quite the same extra crispy exterior, but you can absolutely bake the crab balls instead of frying. Bake at 400°F on a parchment paper-lined baking sheet for 10-15 minutes. 
• Air fryer. Place the crab bites in the air fryer basket and cook for 8 minutes at 400°F. Work in batches to not overcrowd the pan. 

How To Serve Crab Balls

These crab bites are the perfect party appetizer or even a light dinner. Here’s how I like to serve them:

• Appetizer: Arrange butter lettuce leaves on a platter, and place the crab balls on top. Insert a toothpick into each, so they’re easy to grab. Place some lemon wedges around the balls and a small bowl of the chipotle tartar sauce for dipping.
• Light dinner: Add these on top of a green salad, or into a rice bowl for an easy dinner or lunch. I love to include a side of Cheddar Bay biscuits!
• Surf and turf: Serve crab balls alongside steak bites for a surf and turf theme.

Try These Variations

There are many ways to get creative with this crab ball recipe. These are easy ways to make these your own:

• Deepen the flavor. Add a splash of Worcestershire sauce to the crab mixture.
• Use breadcrumbs (regular or panko) instead of crushed crackers. This is an easy swap, although as I said above, I really like the crushed Ritz for the buttery flavor they add. Some even used crushed saltine crackers.
• Add a tablespoon of Dijon mustard. This is a common addition to crab cakes/crab balls. I’ve definitely tried this in the past and really enjoy the flavor.

Storage and Reheating

• Refrigerate leftovers. Store these airtight in the refrigerator for up to 3 days.
• Freeze. Freeze airtight for up to 30 days. Thaw in the refrigerator.
• Reheat. Place in an oven preheated to 400° for 5-7 minutes. You can also microwave these for 30 seconds, until heated through.