Crab Balls Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

0 ratings


  • 1 teaspoon Paula Deen Seasoned Salt to taste
  • 1 teaspoon Paula Deen's House Seasoning, plus 1 pinch for sauce
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 cup mayonnaise, plus 1 tablespoon
  • 1/3 cup heavy cream
  • 2 slices bread, crust removed and processed into crumbs
  • 1 egg, beaten
  • 1 lb lump crab meat, picked free of any shells
  • oil, for frying
  • 1 white onion
  • 1/2 cup dill chips
  • fresh lemon juice
  • fresh ground pepper


Moisten breadcrumbs with heavy cream. Mix in seasoned salt, house seasoning, parsley, worcestershire, 1 tablespoon mayo, 1 egg and crab. Shape into balls about the size of a walnut. Fry in deep oil until brown. To make tartar sauce, combine 1 cup mayo, onion, dill chips, lemon juice, a punch house seasoning and pepper into a food processor and blend to achieve desired chunkiness. Serve Crab Balls while hot, with tartar sauce. Balls can be made ahead of time and reheated. Yields about 2 dozen crab balls.

Crab Balls


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen