Description
These Crab Cake Balls are a delightful appetizer featuring lump crabmeat combined with flavorful seasonings, mayo, and panko breadcrumbs, baked to a golden perfection. Served with a tangy lemon-Dijon dipping sauce, they make an elegant and crowd-pleasing starter for any occasion.
Ingredients
Scale
Crab Cake Balls
- 1/2 cup mayonnaise
- 1 egg
- 2 tablespoons chopped fresh chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons Old Bay seafood seasoning or your favorite seafood seasoning
- 1 teaspoon fresh lemon juice
- 16 oz canned or fresh lump crabmeat (cleaned, shells removed)
- 2/3 cup panko crispy breadcrumbs
Dipping Sauce
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking, then set it aside while you prepare the crab cake mixture.
- Mix Crab Cake Ingredients: In a large bowl, combine 1/2 cup mayonnaise, the egg, chopped fresh chives, Worcestershire sauce, 1 teaspoon Dijon mustard, Old Bay seasoning, and 1 teaspoon fresh lemon juice. Stir well to blend. Gently fold in the lump crabmeat and panko breadcrumbs until the mixture is thoroughly combined but still light.
- Form Crab Cake Balls: Using spoons or your hands, shape the mixture into balls about 1.5 inches in diameter. You should get roughly 35 balls. Place them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake the Crab Cake Balls: Bake in the preheated oven for 15 to 20 minutes, or until the crab balls are lightly browned on the outside and heated through. They should have a slightly crisp exterior but remain tender inside.
- Prepare the Dipping Sauce: While the crab cake balls bake, whisk together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon minced garlic, 2 teaspoons fresh lemon juice, and 1/4 teaspoon salt in a small bowl. Cover and refrigerate until ready to serve.
Notes
- For best results, use fresh lump crabmeat and remove any pieces of shell before mixing for a smoother texture.
- Adjust Old Bay seasoning amount to taste or use your favorite seafood seasoning blend.
- These crab cake balls can be prepared in advance and baked just before serving for convenience.
- Serve warm with the chilled lemon-Dijon dipping sauce for a perfect flavor contrast.
- If desired, you can add a pinch of cayenne pepper for a subtle kick in the crab cake mixture.
