Go Back

Peppery Crab Cake Balls

Print Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1 lb lump crab meat picked over for shells
  • 1 cup panko breadcrumbs divided
  • 1/2 cup mayonnaise
  • 2 large eggs beaten
  • 3 tablespoons minced red bell pepper
  • 2 tablespoons minced green onions
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons melted butter
  • Lemon wedges and remoulade sauce for serving

Method
 

  1. Gently mix crab, 1/2 cup panko, mayonnaise, eggs, red pepper, green onions, Dijon, Old Bay, black pepper, and cayenne in large bowl, preserving crab lumps.
  2. Form about 32 balls, 1½ inches across. Put remaining 1/2 cup panko in shallow dish; lightly coat balls.
  3. Heat large skillet over medium-high; sear balls in batches 1-2 minutes per side until lightly golden, not fully cooked.
  4. Line slow cooker with parchment; arrange balls and drizzle with melted butter.
  5. Cover; cook on low 2 to 3 hours until centers 160°F (71°C). Only then switch to warm; serve with toothpicks, lemon wedges, and remoulade.