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Baked Crab Balls are a fun twist on mini crab cakes. This scrumptious crab bites appetizer recipe is easy to prepare and sure to impress!
Looking for a delicious appetizer for your next party, gathering, or a cozy night in? Elegant little crab balls to the rescue!
With a crispy outside and very little filler, these easy crab cake bites perfectly balance texture and flavor. So naturally, your guests will beg you for the recipe!
How do I know?
We offered crab cakes at our make-ahead meal stores. Around holidays and for special occasions, we suggested turning our Maryland-Style Crab Cakes recipe into a bite-sized appetizer.
Another suggestion was to set a few crab balls aside (in the refrigerator or freezer) to make crab stuffed salmon.
Both ideas were a big hit.
This option stretches the budget, especially if you use pricy lump crab meat. The little balls of crab are a perfect size and become finger food that can be served with toothpicks. You can do the same thing with baked salmon cakes!
Jump to:
Ingredients
Here's what you'll need to make the best baked crab balls:
- Crab meat - Use the best type of crab meat you can afford. The quality of the crab will shine through, and these crab bites will only be as good as the ingredients used. We used lump crab meat. Jumbo lump crab meat has a delicate taste and is usually the priciest choice. Claw meat is often more affordable but has a stronger flavor.
- Saltine crackers have a neutral flavor that doesn't overpower the fresh crab taste. Crush the crackers until they are coarse, not fine. Ritz crackers can be used instead but have a buttery flavor that shines through. Panko breadcrumbs will work too.
- Mayonnaise - Use your favorite brand, the thicker and creamier, the better. You can also use mashed avocado like we did to make Avocado Crab Cakes.
- Spicy brown mustard or Dijon mustard adds a slight zing.
- Egg helps hold the ingredients together. This ingredient can be left out if your mayonnaise is thick and creamy.
- Onion is very finely diced.
- Celery is finely diced too. Red bell pepper is a colorful alternative.
- Old Bay Seasoning gives the crab cake bites the signature flavor you expect. Use Cajun seasoning for a spicy version.
- Optional: Brush with melted butter or spritz with cooking spray to promote browning if desired.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions with Pictures
Here's how to make oven-baked crab balls:
- Combine egg, mayonnaise, mustard, and Old Bay seasoning in a medium bowl.
- Add diced onion, celery, and cracker crumbs to the bowl with the wet ingredients and mix to incorporate.
- Add crab meat to the bowl, breaking up large lumps of crabmeat and removing any stray shell pieces. Fold the crab meat into the cracker mixture just until combined. I like to leave some small clumps of crab so it's obvious how much crab is in these delicious little balls.
- Scoop crab mixture into little mounds, then compress to form small, bite-sized balls. Place them on a cookie sheet lined with parchment paper.
- We used a tablespoon-sized cookie scoop to portion and then used damp hands to firm them up.
- Note: This crab cake recipe can be made into larger patties as well.
- 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.
This recipe yields about 24 crab balls.
Variation
Press the crab cake mixture into a greased muffin tin or use a cake pop maker to cook the crab balls.
Storage and Make-Ahead
- Leftovers - Store cooked 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.
Sauces for Crab Balls
Wondering what to dip crab balls in? Check out these dipping sauce ideas:
- Lemon Garlic Aioli
- Tartar sauce
- Remoulade
- Cocktail sauce
- Mango puree
A simpler option is to just serve the crab cake bites with lemon wedges and a sprinkling of fresh parsley. It's not a bad idea. A squeeze of fresh lemon juice brightens the flavor!
More Amazing Seafood Appetizers
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Crab Bites Appetizer Recipe (Baked Crab Cake Balls)
Ingredients
- ¼ cup Mayonnaise thick and creamy is better
- 1 teaspoon Spicy brown mustard or Dijon mustard
- 1 egg whisked
- 1 teaspoon Old Bay seasoning
- ¼ cup Onion finely diced
- ¼ cup Celery finely diced
- 28 Saltine crackers crushed to yield 1 cup; or Ritz crackers
- 16 ounces crab meat lump, jumbo lump, or claw
Instructions
- Preheat oven to 375°F.
- Combine mayonnaise, mustard, egg, and Old Bay Seasoning in a mixing bowl.
- Add diced onion, celery, and crushed saltines to the bowl with the wet ingredients and mix to incorporate.
- Add crab meat to the bowl, breaking up large lumps of crabmeat and removing any stray shell pieces. Fold the crab meat into the cracker mixture just until combined. I like to leave some small clumps of crab so it's obvious how much crab is in these delicious little balls.
- Scoop crab mixture into tablespoon-sized portions, 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.
Notes
- 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.
B Rogers says
Excellent recipe. Lifelong Marylander here so I'm selective about endorsing crab *foods*! I will follow the recipe exactly the next time I make these crab balls. I used Ritz crackers, I think the Saltines would be even better. I was too conservative with the Old Bay, onion, and celery, I should have used the entire amount(s) the recipe calls for. My first time making them (for dinner guests at that!) and they all raved about them. Looking forward to eating the extra ones I froze (uncooked)!
Marjory Pilley says
I'm so happy you enjoyed them and humbled to receive such a nice review from a Marylander! Thanks for sharing.
Sandi says
Planning to have this for Mother's Day brunch so I did a trial run. Very impressed with how easy they were to make. Have some in the freezer so fingers crossed that it works. I would have never thought to use saltines, but they were perfect and did not taste just like breading. Thanks
Marjory Pilley says
I'm so glad you enjoyed them and the frozen ones will be just as delicious!