Crispy Crab Cake Balls (Cheesecake Factory Copycat) Recipe
Introduction
These Crispy Crab Cake Balls are a delightful appetizer inspired by the Cheesecake Factory’s famous recipe. Golden, crunchy on the outside and tender on the inside, they pair perfectly with a tangy mustard dipping sauce. Ideal for parties or a special treat at home.
Ingredients
- 1/2 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 1/2 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 16 oz lump crab meat
- 2/3 cup plain panko bread crumbs
- 1 cup plain fine bread crumbs
- Canola oil (for frying)
- 1/2 cup mayonnaise (for mustard sauce)
- 2 tbsp Dijon mustard (for mustard sauce)
- 1 tsp granulated garlic (for mustard sauce)
- 1 tsp lemon juice (for mustard sauce)
- Pinch of salt (optional, for mustard sauce)
Instructions
- Step 1: In a large mixing bowl, combine mayonnaise, egg, Dijon mustard, Old Bay seasoning, and lemon juice. Stir until evenly blended.
- Step 2: Gently fold in lump crab meat and both types of bread crumbs until fully combined.
- Step 3: Roll the mixture into 1-inch balls (about 1 1/2 tablespoons each) and place them on a baking sheet lined with parchment paper. Freeze flat for 10 to 15 minutes.
- Step 4: While freezing, make the mustard sauce by whisking together mayonnaise, Dijon mustard, granulated garlic, lemon juice, and a pinch of salt in a small bowl. Chill in the refrigerator.
- Step 5: Spread bread crumbs on a shallow plate. Remove crab balls from freezer and roll each ball in the bread crumbs to coat completely. Reshape if needed and return to the parchment-lined baking sheet. Freeze again for 15 to 20 minutes.
- Step 6: Heat canola oil in a deep pan to 350°F (175°C). Fry crab balls in batches of 5 to 6, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Step 7: Serve the crab balls warm with the chilled mustard sauce for dipping.
Tips & Variations
- Use lump crab meat for the best texture and flavor, avoiding fillers or flakes.
- If you prefer baking over frying, bake the balls at 400°F (200°C) on a greased sheet for 15-20 minutes until golden and cooked through.
- Add finely chopped fresh herbs like parsley or chives to the mix for a fresh twist.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce into the crab mixture or mustard sauce.
Storage
Store leftover crab cake balls in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to maintain crispiness. Do not freeze after frying, but uncooked balls can be frozen for up to 1 month before cooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use imitation crab meat for this recipe?
While imitation crab can be used, the texture and flavor won’t be as rich or authentic. Lump crab meat is recommended for the best results.
How do I know when the crab cake balls are cooked through?
They should be golden brown on the outside and hot in the center. Frying at the correct temperature and time ensures they are cooked through without being greasy.
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Crispy Crab Cake Balls (Cheesecake Factory Copycat) Recipe
- Total Time: 40 minutes
- Yield: 18 servings (approximately 18 balls) 1x
Description
These Crispy Crab Cake Balls are a delightful Cheesecake Factory copycat recipe featuring tender lump crab meat mixed with a flavorful blend of mayonnaise, Dijon mustard, and Old Bay seasoning. Rolled into bite-sized balls, coated in panko and fine bread crumbs, then fried to golden perfection for a crunchy exterior and tender, savory interior. Served with a tangy mustard dipping sauce, they make a perfect appetizer or party snack.
Ingredients
Crab Cake Balls
- 1/2 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 1/2 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 16 oz lump crab meat
- 2/3 cup plain panko bread crumbs
- 1 cup plain fine bread crumbs
- Canola oil (for frying)
Mustard Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp granulated garlic
- 1 tsp lemon juice
- Pinch of salt (optional)
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine 1/2 cup mayonnaise, 1 large egg, 1 tsp Dijon mustard, 1 1/2 tsp Old Bay seasoning, and 1 tbsp lemon juice. Stir well until evenly blended to form the base mixture.
- Add Crab and Bread Crumbs: Gently fold in 16 oz lump crab meat, 2/3 cup panko bread crumbs, and 1 cup fine bread crumbs until the mixture is uniform and holds together.
- Shape the Balls and Freeze: Roll the crab mixture into 1-inch balls (about 1 1/2 tbsp each) and place them on a parchment-lined baking sheet. Freeze the balls flat for 10 to 15 minutes to firm up.
- Prepare Mustard Sauce: While the crab balls chill, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp granulated garlic, 1 tsp lemon juice, and a pinch of salt in a small bowl. Refrigerate the sauce until serving.
- Coat Crab Balls with Bread Crumbs: Spread bread crumbs on a shallow plate. Remove chilled crab balls and roll each in bread crumbs to coat completely. Reshape as needed and return to the baking sheet. Freeze again for 15 to 20 minutes to set the coating.
- Fry the Crab Balls: Heat canola oil in a deep pan or skillet. Fry the crab balls in batches of 5-6, turning as necessary until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Use a slotted spoon to transfer balls to a paper towel-lined plate to drain excess oil.
- Serve Warm: Serve the crispy crab cake balls immediately with the chilled mustard dipping sauce for a flavorful bite.
Notes
- Ensure crab meat is free of shells before mixing.
- Freezing the balls between steps helps them hold their shape during frying.
- Maintain oil temperature around 350°F (175°C) for even frying.
- For extra crunch, use fresh panko breadcrumbs.
- The mustard dipping sauce can be made ahead and kept refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: crab cake balls, copycat recipe, Cheesecake Factory, appetizer, crab appetizers, fried crab balls, seafood appetizer, crispy crab cakes
