Crab Balls

Crispy golden bites loaded with sweet lump crab meat and CWG seasonings — an easy, crowd-pleasing appetizer perfect for parties, game days, or holiday spreads.

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup mayonnaise
• 1 large egg
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1 tsp CWG Spicy Seafood Blend
• 1/2 tsp CWG Go To Blend
• 2 green onions, finely chopped
• 1/4 cup red bell pepper, finely chopped (optional)
• Oil, for frying
• Lemon wedges, for serving

Instructions

1. In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, CWG Spicy Seafood Blend, CWG Go To Blend, green onions, and bell pepper if using. Mix until just combined — do not overmix.
2. Shape into 1-inch balls and place on a parchment-lined baking sheet. Chill for 20–30 minutes to help them hold their shape.
3. Heat oil in a deep skillet to 350°F (175°C). Fry crab balls in batches for 2–3 minutes, turning to brown all sides, until golden and crispy.
4. Remove with a slotted spoon and drain on paper towels. Serve hot with lemon wedges and your favorite dipping sauce.

Tips & Variations

• Bake instead of fry: Place on a greased baking sheet and bake at 400°F for 12–15 minutes, turning once.
• Add cayenne or hot sauce for extra heat.
• Use gluten-free breadcrumbs for a gluten-free version.
• Shape and chill up to a day ahead — fry or bake just before serving.
• Freeze before frying and cook straight from frozen, adding a few extra minutes.
• Serve with remoulade, cocktail sauce, or a simple lemon aioli.