28Saltine crackerscrushed to yield 1 cup; or Ritz crackers
16ouncescrab meatlump, 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
See more expert tips and step-by-step pictures above!The yield is 24 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.