2 oz Maryland Crab Balls (Original Blend)

Made by Hand in Crisfield, Maryland

Our crab balls are crafted by hand from authentic domestic blue crab (Callinectes sapidus) and a carefully balanced blend of ingredients chosen only to complement the crab and hold each ball together. With very little filler and a lot of meat, this is a crab ball that actually tastes like crab.

The crab meat is a mix of Maryland crab and other domestic U.S. blue crab. We are True Blue certified, meaning at least 75% of our Maryland seafood is harvested or processed in Maryland. We have been making this same recipe for about 30 years.

These 2 oz crab balls are sold by the dozen and use our Original blend (jumbo lump and back fin). The same recipe is available in 4 oz sandwich-size and 6 oz entree-size cakes, in both Original and All-Jumbo varieties.

What Goes Into Every Crab Ball

• 86% crab meat (Original blend: jumbo lump and back fin)
• 14% seasonings and binders, including breadcrumbs, mustard, mayonnaise, Old Bay, Worcestershire sauce, and additional natural seasonings
• No added water
• No chemical additives

Crab balls ship and store frozen and last up to 6 months in the freezer.

To thaw, place them in the refrigerator overnight and let them thaw naturally. Do not thaw under hot water or in a microwave. Once thawed, use within 2 to 3 days.

The classic way to serve 2 oz crab balls is fried and passed on a toothpick with cocktail or tartar sauce.

Pan-Fry: Heat a thin layer of oil over medium-high heat and cook about 3 minutes per side, until the exterior is golden and the inside is hot.

Broil: Set the broiler to high, place the crab balls on a broiler pan, and broil about 4 minutes per side. Watch closely so they do not burn.

Bake: Bake at 305 degrees F for 12 to 14 minutes, turning once halfway through.

Air Fryer: Air fry at 300 degrees F for about 8 minutes, shaking the basket at the midpoint.

Serve with: cocktail sauce or tartar sauce. Spear with a toothpick for an easy passed appetizer.