Jumbo Lump Crab Balls
Jumbo lump crab meat gently folded with mayonnaise, mustard, parsley, and breadcrumbs, formed into balls, coated, and baked until golden. Finished with a buttery herb drizzle for pure seafood luxury.
Equipment
- 1 | Mixing bowl |
- 1 | Spatula |
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Measuring spoons |
Ingredients
- 1 | lb | jumbo lump crab meat |
- 0.33 | cup | mayonnaise |
- 2 | tbsp | yellow mustard |
- 2 | tbsp | fresh parsley | chopped
- 0.5 | cup | breadcrumbs | for binding
- 0.5 | tsp | black pepper |
- 0.25 | tsp | salt |
- 0.5 | cup | breadcrumbs | for coating
- 2 | tbsp | melted butter |
- 1 | tbsp | parsley | for garnish
Instructions
- Pick through the crab meat and remove any shells, keeping lumps intact.
- Add mayonnaise, mustard, parsley, salt, and pepper to the crab.
- Gently fold the mixture together without breaking the lumps.
- Sprinkle in the binding breadcrumbs and fold until just combined.
- Form the mixture into golf-ball-sized balls.
- Roll each ball in extra breadcrumbs to coat evenly.
- Place on a parchment-lined sheet and bake at 400°F for 15-18 minutes until golden.
- Drizzle with melted butter mixed with parsley and serve hot.
Notes
Handle the mixture gently to keep crab lumps whole.
Form ahead and refrigerate; bake just before serving.
Leftovers reheat best in a hot oven.
Use the best jumbo lump crab available for premium results.
Form ahead and refrigerate; bake just before serving.
Leftovers reheat best in a hot oven.
Use the best jumbo lump crab available for premium results.