Print

Festive Texas Crab Balls Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

These Festive Texas Crab Balls are a delicious and savory appetizer featuring tender crab meat mixed with aromatic vegetables and seasonings, coated in a crispy panko crust, and fried to golden perfection. Ideal for parties or special occasions, they’re served with classic accompaniments like tartar sauce and lemon for a real crowd-pleaser with authentic Texas flavor.

Ingredients

Scale

Crab Ball Mixture

  • 1 lb. crab meat (preferably 8 oz. claw meat and 8 oz. back-fin)
  • 1 egg
  • 2 cups crushed saltine cracker crumbs
  • 3/4 cup cream
  • 1/4 teaspoon salt or Old Bay Seasoning (optional)
  • 1 tablespoon butter
  • 1/3 cup white onion, very finely diced
  • 1/4 cup green bell pepper, very finely diced
  • 1/4 cup red bell pepper, very finely diced
  • 1/4 cup celery (about 1 stalk), very finely diced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped

Egg Wash

  • 1 egg
  • 1/4 cup water

Batter Station

  • 1/2 cup flour
  • 2 cups panko bread crumbs
  • 1 quart fresh oil for frying (vegetable or canola oil recommended)

Accompaniments

  • Tartar sauce
  • Lemons, cut into wedges
  • Hot sauce (optional)

Instructions

  1. Prepare the Crab Mixture: In a large mixing bowl, gently combine the crab meat, egg, crushed saltine cracker crumbs, cream, and your choice of salt or Old Bay seasoning. Melt the butter in a skillet over medium heat, then add the finely diced white onion, green and red bell peppers, celery, kosher salt, black pepper, and garlic powder. Sauté until the vegetables are softened but not browned, about 5 minutes. Let the vegetables cool slightly, then fold them along with fresh parsley into the crab mixture. Mix carefully to avoid breaking up the crab meat too much.
  2. Form the Crab Balls: Using your hands or a scoop, form the mixture into uniform balls—about 1.5 to 2 inches in diameter. Place them on a parchment-lined tray for easy handling during the coating process.
  3. Set Up Breading Station: In one shallow bowl, place the flour. In a second bowl, whisk together the egg and water to make the egg wash. In a third bowl, place the panko bread crumbs.
  4. Coat the Crab Balls: Roll each crab ball first in the flour, shaking off any excess, then dip into the egg wash, allowing excess to drip off. Finally, coat thoroughly with panko bread crumbs. Place the coated crab balls on a tray ready for frying.
  5. Heat the Oil: Pour the quart of oil into a deep frying pan or Dutch oven and heat to 350°F (175°C). Use a thermometer for best accuracy to ensure crispy, golden results without greasiness.
  6. Fry the Crab Balls: Carefully place the crab balls in hot oil in batches, avoiding overcrowding. Fry for about 3 to 4 minutes, turning occasionally, until they are a deep golden brown and cooked through. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain excess oil.
  7. Serve: Serve the Festive Texas Crab Balls hot with tartar sauce, lemon wedges, and optional hot sauce for dipping. These make a perfect appetizer or party snack with a crisp outside and tender, flavorful inside.

Notes

  • Use fresh crab meat if possible for the best flavor and texture. Avoid canned or overly processed crab.
  • Adjust seasoning to taste—Old Bay seasoning adds classic Texan seafood flavor but can be omitted or substituted.
  • Make sure oil is at the right temperature; too hot will burn the exterior, too cool will make them greasy.
  • These crab balls can be prepared ahead of time and refrigerated before frying for convenience.
  • For a gluten-free version, substitute saltine crackers and panko with gluten-free alternatives.

Keywords: crab balls, Texas appetizer, crab meat recipe, fried seafood, party snacks, seafood appetizers

Find it online: https://busyrecipe.com/festive-texas-crab-balls-recipe/