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Crab Balls with Sunset Sauce
20 minute prep
I grew up down at the shore on the Chesapeake Bay and some of my best memories there are about crab balls, or in my family pronounced something like creb bowls...
Crab balls were always on the menu when we had family gatherings because it is a bite-size morsel that can be popped in your mouth while still holding a drink. Now that being said, all drinks count, including fresh squeezed lemonade, which was also my favorite. Back then my beloved thing to do was stuff myself with as many creb bowls as I could get away with. I can still remember hiding under my twin aunt's wedding party table with all my pockets fully loaded.
I think crab balls go especially well with a creation I call Sunset Sauce—which is basically a blend of cocktail and tartar sauce.
At your next party, consider these little gems. They are easy to prepare, and you can do all the work well in advance and freeze them to be fried while frozen for 2 minutes, or until golden. Or even better, save yourself time and just order our delicious and award-winning 2 ounce crab balls! We do all the picking and preparation for you. This recipe takes 20 minutes of prep and 2 minutes of cooking.
Directions
- In a medium bowl, combine the egg, mayonnaise, breadcrumbs, salt, cayenne, lemon juice, thyme, parsley, and optional seafood seasoning.
- Mix well. Gently fold in the crabmeat. Avoid over-blending.
- Form the mixture into 1-inch balls.
- In a large heavy Dutch oven, heat 4 inches of oil until 320 degrees. Add a handful of the crab balls and deep-fry for 1 to 2 minutes, or until crispy.
- Meanwhile prepare the Sunset Sauce. In a small bowl, combine the tartar sauce with cocktail sauce and stir until well-blended and pale orange.
- When the crab balls are done frying, drain briefly on paper towels and serve immediately with Sunset Sauce.
Ingredients
Makes 6 to 8 Servings
For the Crab Balls:
1 large egg, beaten
2 tablespoons mayonnaise
1 cup breadcrumbs
1 teaspoon kosher salt
1 pinch cayenne (if you like it spicy, an extra pinch, but be careful!)
1 tablespoon lemon juice
1 tablespoon coarsely chopped fresh thyme
1 teaspoon coarsely chopped fresh flat-leaf parsley
Optional: 1 teaspoon your favorite seafood seasoning
1 pound lump crabmeat, picked over for shells and cartilage
Vegetable oil for deep-frying
For the Sunset Sauce:
1 cup Fancy Tartar Sauce
3 tablespoons Old-Fashioned Cocktail Sauce
