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Crab Balls

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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