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Spicy Jalapeño Crab Balls with Lime mayo

Spicy Jalapeño Crab Balls with Lime Mayo

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American
Servings 16 crab balls (serves 4 as an appetizer)

Equipment

  • 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

Ingredients
  

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

Instructions
 

Prepare the Crab Mixture

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.