Texas Crab Balls Recipe
These crispy on the outside, feather-light on the inside, crab balls are a famous appetizer in the popular coastal city of Galveston, Texas! Make them at home using this easy recipe and learn how to batch-freeze plenty for parties and game day!
Servings 20 -24, 1 oz. balls
Ingredients
- 1 lb. crab meat I use 8 oz. claw meat, 8 oz. back-fin
- 1 egg
- 2 c. crushed saltine cracker crumbs
- ¾ c. cream
- 1/4 t. salt or Old Bay Seasoning
- 1 T. butter
- 1/3 c. white onion very fine dice
- ¼ c. green bell pepper very fine dice
- ¼ c. red bell pepper very fine dice
- ¼ c. celery about 1 stalk, very fine dice
- ¼ t. kosher salt
- ¼ t. black pepper
- ½ t. garlic powder
- 1 T. fresh parsley
Egg Wash:
- 1 egg
- ¼ c. water
Batter Station:
- ½ c. flour
- 2 c. panko bread crumbs
- 1- quart fresh oil for frying
- Accompaniments:
- Tartar sauce lemons, hot sauce, etc.
Instructions
- 1. In a large bowl combine the whisked egg, crab meat, cream, and crushed saltine cracker crumbs. Season with 1/4 t. of salt or Old Bay seasoning, if desired.
- 2. Finely dice all of the veggies and heat 1 T. butter in a small saute pan. Add the onion, bell peppers and celery and cook over medium heat 4-5 minutes. Add the salt, pepper and garlic powder. Continue to cook the veggies until they are soft and wilted. Turn off the heat and set them aside to cool slightly.
- 3. Mince 1 T. fresh parsley and add to the bowl of crab mixture along with the vegetables. Use your hands to mix and fold the mixture together. Using a 1 oz. meatball scoop or your hands scoop out balls of the mixture, roll between your palms until it is firm, and place on a lightly greased baking sheet.
- You should have 22-24 balls. Freeze for 30 minutes to 1 hour.
- 4. Pour the flour onto a plate, whisk the egg with the water in a bowl, and pour the breadcrumbs onto another plate, creating a breading station for the crab balls.
- 5. Pour the oil into a medium sauce pan and heat to 350 degrees.
- 6. Slice any lemons and pour tartar or cocktail sauce into small bowls.
- 7. When the balls are firm, remove them from the freezer. They should be chilled to a more solid-state, but not frozen. Take a crab ball and roll it first in flour, then dunk it in egg wash, then roll it in panko bread crumbs. Set aside and repeat with the remaining balls. Chill in the freezer if soft.
- 8. Fry the balls, several at a time for about 4 to 5 minutes at approximately 350 degrees.
- 9. Remove the balls with tongs when they are golden brown. Drain over a cooling rack or on paper towels. Salt well and serve immediately.