Looking for a crowd-pleasing seafood dish with a spicy kick and a creamy finish? These spicy jalapeño crab balls with lime mayo are everything you didn’t know you needed in a seafood appetizer. Think mini crab cakes meet deviled crab with the fiery zing of fresh jalapeños and the brightness of lime. Whether you're planning a summer party, a holiday platter, or an indulgent weekend treat, these crab balls are crispy on the outside, tender inside, and bursting with flavor. They hold their own on any party spread next to crab rangoons, shrimp cheese balls, or classic crab puffs.
Spicy Jalapeño Crab Balls with Lime Mayo
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 16 crab balls (serves 4 as an appetizer)
Mixing bowls One large for the crab mixture, one small for the lime mayo
Fine mesh strainer Handy for draining excess moisture from the crab meat
Ice cream scoop or tablespoon Helps shape even-sized crab balls
Frying pan or Dutch oven For frying the balls evenly and safely
Tongs or slotted spoon For turning and removing the balls from hot oil
Paper towels For draining excess oil post-frying
Wire rack (optional) Keeps crab balls crispy while cooling
For the Crab Balls
- 1 lb lump crab meat picked over for shells
- 1 cup breadcrumbs panko preferred for extra crunch
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 jalapeño finely diced (seeds removed for less heat)
- 2 green onions thinly sliced
- 2 cloves garlic minced
- Juice of half a lime
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Oil for frying vegetable or canola
For the Lime Mayo
- ½ cup mayonnaise
- Zest and juice of one lime
- 1 teaspoon honey
- Pinch of salt
Optional: ½ teaspoon hot sauce for added spice
Prepare the Crab Mixture
Start by gently combining the crab meat with breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, jalapeño, green onions, garlic, lime juice, salt, pepper, and parsley. Be gentle—overmixing can break down the lump crab meat too much and result in a dense texture.
Shape the Balls
Using a tablespoon or small scoop, form the mixture into evenly-sized balls. You should get about 16. Place them on a tray lined with parchment paper. Chill in the refrigerator for 15–20 minutes to help them hold their shape during frying.
Make the Lime Mayo
While the crab balls chill, whisk together mayonnaise, lime zest and juice, honey, and a pinch of salt. Stir in hot sauce if desired. Chill until ready to serve.
Fry the Crab Balls
In a skillet or Dutch oven, heat 1–2 inches of oil to 350°F. Fry the crab balls in batches, making sure not to overcrowd the pan. Cook each batch for about 2–3 minutes per side or until golden brown and crispy. Remove and drain on paper towels or a wire rack.
Alternative Baking Option: Preheat oven to 425°F. Lightly spray or brush crab balls with oil and bake for 15–18 minutes, flipping halfway through until golden.
Serve with Lime Mayo
Arrange the hot crab balls on a platter and serve with a generous bowl of lime mayo for dipping. Garnish with extra parsley or lime wedges if you’re feeling fancy.
Pairings
These spicy jalapeño crab balls are rich and bold, so your pairings should complement or refresh the palate:
- Beverage: Crisp white wines like Sauvignon Blanc or a citrus-forward pale ale are perfect companions. A michelada or margarita with lime and chili salt also echoes the zesty notes.
- Sides: Serve with lightly dressed greens, coleslaw, or cucumber salad to cut the richness.
- Other Appetizers: These pair wonderfully alongside other seafood appetizers like shrimp balls, crab cheese balls, and mini crab cakes. If you're crafting a full spread, add some spicy crab rangoons or a shrimp cocktail for variety.
- Sauces: If you want to offer more than one dip, a sweet chili sauce or a smoky chipotle aioli adds more dimension.
FAQs
1. What type of crab meat should I use?
For the best texture and flavor, go with lump crab meat or even backfin if that’s what’s available. Avoid imitation crab, as it lacks the delicacy and flavor of real crab.
2. Can I use canned crab meat?
Yes, but drain it well and press out as much liquid as possible. Canned crab is a decent option for convenience, but fresh or pasteurized crab meat from the seafood counter will elevate the final result.
3. Can these be made ahead of time?
Absolutely. You can shape the crab balls up to 24 hours in advance and store them in the fridge. You can also fry and freeze them; just reheat in a 375°F oven until hot and crispy.
4. Can I make this with other seafood?
Totally. This recipe is a great base for other balls recipes like a shrimp balls recipe or even a mix of crab and shrimp. The flavors pair nicely with both.
5. Are these similar to crab cakes?
Yes and no. These are essentially mini crab cakes formed into balls and served with a dip. They have more structure for finger-food serving and a crispier outside. If you're a fan of crab cakes or crab cake bites, you'll love this twist.
