Crab Balls Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 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


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