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
Scale
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
