crab balls recipe
Ingredients
- 2 cans lump crab meat, drained
- 1 cup panko bread crumbs
- 2 large eggs
- 3 tbsp full-fat mayonnaise
- 1 tbsp dijon mustard (or creole mustard)
- 1 tbsp fresh lemon juice
- Pinch of cayenne pepper
- 1/2 tsp black pepper
- Small pinch kosher salt
- 2 green onions, diced small
- 1/4 red onion, diced small
- Neutral oil for frying
Instructions
- Whisk eggs until light and frothy.
- Add mayo, mustard, lemon juice, cayenne, onions, salt, and pepper. Stir to combine.
- Fold in panko until batter thickens.
- Break crab meat apart gently and fold into batter.
- Cover and refrigerate for 1 to 2 hours.
- Form chilled mixture into golf ball-sized rounds. Do not compress tightly.
- Heat oil in a deep pan over medium-high heat.
- Fry in batches until deep golden brown on all sides, about 3 to 4 minutes.
- Drain on a rack or paper towels and serve with rémoulade.
Video
Notes
- Creole mustard is the traditional choice. Dijon is the best available substitute.
- Batter can be made up to 24 hours ahead and stored covered in the refrigerator.
- Make them half size for party servings and reduce fry time accordingly.