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Crab Balls

User Rating 1 Star Rating (1 Review)




  • 1 pound backfin crabmeat
  • 2 eggs, well beaten
  • 1/4 cup finely chopped onion
  • 1/2 cup cracker crumbs
  • 3 tablespoons mayonnaise
  • 1 tablespoon prepared mustard


Gently mix all ingredients. Using hands, shape into small balls.

Chill prepared balls. Just before serving time, roll in fine bread crumbs or cracker crumbs and deep fry in hot oil (365°) until golden brown. These may also be sauteed in butter. Serve hot with your choice of dip or cocktail sauce. Serves 4 to 8.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Crab balls for people that do not like crab, Member ThomasLClarke

The onion in this recipe completely destroys the flavor of the crab. Would recommend to either omit the onion or make something else. Not only is crab meat very expensive, but also it has a very delicate flavor. Ingredients should enhance that delicate flavor and not cover it up. Replace the onion with finely minced celery and a few minced celery leaves. Also reduce mustard to 2 teaspoons and add 1 teaspoon of Lea & Perrins Worcestershire sauce. Then let me know what you think of the crab flavor

11 out of 13 people found this helpful.

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