Ingredients
– 1 lb (450 g) crab meat (lump or claw, picked clean)
– 1 cup breadcrumbs
– 1 egg, beaten
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 2 tsp Worcestershire sauce
– 1 tsp Old Bay seasoning
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper (optional)
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste
– Vegetable oil for frying
Directions
In a large mixing bowl, combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, cayenne pepper (if using), parsley, salt, and pepper. Mix gently until just combined.
Form the mixture into golf ball-sized portions and place them on a tray. Refrigerate for at least 30 minutes to firm up.
Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry the crab balls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per side.
Remove the crab balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce, such as tartar sauce or a zesty aioli.
Enjoy!
