Crab Balls
INGREDIENTS
1/2 cup Mayonnaise thick and creamy is better
2 teaspoon Dijon mustard
2 egg whisked
2 teaspoon Old Bay seasoning
1/2 cup Onion finely diced
1/2 cup Celery finely diced
2 cup Ritz crackers crushed = 4 packs fresh stacks
1 lb Lump Crab meat
1 lb Claw Crab meat
INSTRUCTIONS
Preheat oven to 375°F.
Combine mayonnaise, mustard, egg, and Old Bay Seasoning in a mixing bowl.
Add diced onion, celery, and crab meat to the bowl with the wet ingredients and fold in crab to cover.
Add crushed crackers to the bowl and fold in mixture just until combined.
Scoop crab mixture into tablespoon-sized portions,(I use a 1oz disher) tightly compress to form small, bite-sized balls, and place them on a cookie sheet lined with parchment paper. We used a cookie scoop to portion and then used our hands to firm them up.
Bake uncovered for approximately 25 minutes or until the crab bites are golden brown. Turn halfway through the baking process, if possible, so that all sides are brown.
The yield is 48 balls, and the serving size is 3 crab balls.
Storage
Cooked Leftovers - Store leftover crab bites in an airtight container for 2-3 days in the refrigerator or up to 2 months in the freezer.
Reheat cooked crab balls in the oven or air fryer at 350°F for 15-20 minutes.
Make-Ahead - Prepare crab balls, but don't cook them. Store them in the refrigerator or freeze them. Keep balls in a single layer until frozen solid. When you're ready to enjoy them, defrost overnight in the fridge. Recompress, if necessary, and cook as usual. Add 5-10 minutes to the cooking time if baking from frozen.