I have always loved crabs, and this baked crab balls recipe is easy to make and perfect to bring to any gathering. We used fresh lump crab meat, so each crab ball makes the perfect bite. You’re going to love this recipe!
I never realized how much work went into picking crabs when I was a kid. We used to spend time at my uncle’s home on the Chesapeake Bay, and while the kids had the time of their lives, many of the moms picked crabs for hours. Fortunately, you can buy good quality crab meat now, but if you have fresh crabs and can pick them yourself, it’s the best!
If you haven’t tried my Old Bay Crab Cake recipe, Maryland Crab Dip recipe, or Hot Butter Crab recipe, you’re missing out. Any of these meals are wonderful with corn on the cob or cole slaw on the side. My mouth is watering just thinking about it!
What You Need To Make Our Crab Cake Bites
- Crab Meat: As I said, if you can pick crabs and have fresh lump crab meat, that is always the best way to go. It does take a lot of picking to deliver a pound of lump crab, so I usually buy it at my local seafood shop.
- Old Bay Seasoning: The classic seasoning for crabs, McCormick makes this delicious product. We use it a lot! Sprinkle it on corn on the cob or a baked potato to elevate the flavor.
- Egg and Mayonnaise: To keep the crab balls from falling apart.
- Worcestershire Sauce: Adds a tangy, savory flavor to seafood.
- Dijon mustard: Adds a little spice.
- Panko Bread crumbs: Adds just a little filler that doesn’t mask the flavor and helps keep the crab balls together.
What You’ll Love About This Recipe
How to Make This Baked Crab Ball Recipe
Preheat oven to 425º.
Gently pick through the crab meat to remove any pieces of shell. Set aside.
Beat the egg with a whisk in a medium-sized bowl. Add Old Bay Seasoning, mayonnaise, Worcestershire sauce, and Dijon mustard to the beaten egg. Stir well to combine.
With clean hands, add crab meat to the egg mixture, gently combining until well mixed.
Add the Panko bread crumbs and continue to gently combine with your hands. Be careful not to break up crab meat lumps.
Cover the bowl with plastic wrap or a lid and place in the fridge for an hour. I have chilled it for less when I’ve been in a hurry, and it really does help to leave it to chill for an hour.
With clean hands, make 24 crab balls, placing them on a lined baking sheet. They should be around 1 1/2 to 2 inches in diameter.
Bake these mini crab cakes for 10-12 minutes, until they are lightly browned. We also broil them for an extra two to three minutes to make them more crispy.
Serve with lemon wedges and optional cocktail sauce. I personally like them plain with no dip, but you do you!
We usually eat them while they are warm, but they are delicious cold, too. Take this bite-sized appetizer to a party and it will be the first thing to disappear!
How to Store Crab Cakes
These crab cakes can be made in the morning and stored in the refrigerator until time to cook. After cooking, they will still be flavorful for a couple of days as long as they are refrigerated.
Warm the leftovers in the oven and serve with a squeeze of lemon. We also enjoy them on saltine crackers or Ritz crackers.
Don’t keep for longer than a couple of days. I never freeze leftover crab meat as it changes the texture.
More Crab Meat Recipes
Old Bay Crab Cakes
Maryland Crab Dip Recipe
Hot Butter Crab Recipe
Easy Crab Meat Recipes (28 recipes!)
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Preheat oven to 425º.
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Gently pick through the crab meat to remove any pieces of shell. Set aside.
-
Beat the egg with a whisk in a medium-sized bowl. Add Old Bay Seasoning, mayonnaise, Worcestershire sauce, and Dijon mustard to the beaten egg. Stir well to combine.
-
With clean hands, add crab meat to the egg mixture, gently combining until well mixed.
-
Add the Panko bread crumbs and continue to gently combine with your hands. Be careful not to break up crab meat lumps.
-
Cover the bowl with plastic wrap or a lid and place in the fridge for an hour. I have chilled it for less when I’ve been in a hurry, and it really does help to leave it to chill for an hour.
-
With clean hands, make 24 crab balls, placing them on a lined baking sheet. They should be around 1 1/2 to 2 inches in diameter.
-
Bake these mini crab cakes for 10-12 minutes, until they are lightly browned. We also broil them for an extra two to three minutes to make them more crispy.
Warm the leftovers in the oven and serve with a squeeze of lemon. We also enjoy them on saltine crackers.
Don’t keep for longer than a couple of days. I never freeze leftover crab meat as it changes the texture.
Serving: 4 | Calories: 101kcal | Carbohydrates: 2g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 742mg | Potassium: 183mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
