Crab Balls with Lemon Caper Sauce
Get ready to elevate your appetizer game with these golden, crispy Crab Balls with Lemon Caper Sauce—an irresistible seafood treat perfect for any occasion! Made with tender fresh crab meat, zesty lemon zest, and aromatic parsley, these bite-sized delights boast a flavorful, delicate interior wrapped in a crunchy panko breadcrumb coating. Fried to perfection, they’re paired with a tangy and creamy lemon caper dipping sauce, featuring briny capers and fresh dill for a burst of complementary flavor. Ideal for entertaining or a special family meal, this recipe combines gourmet taste with approachable preparation, all ready in just 30 minutes. Serve them straight from the skillet for an appetizer that’s guaranteed to impress!
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Recipe Information
Ingredients
- 450 grams Fresh crab meat
- 100 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 large Egg
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 500 milliliters Vegetable oil (for frying)
- 120 grams Mayonnaise (for sauce)
- 1 tablespoon Capers, drained and chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Fresh dill, chopped
- 0.25 teaspoon Salt (for sauce)
- 0.25 teaspoon Black pepper (for sauce)
Instructions
In a large mixing bowl, combine the crab meat, 50 grams of panko breadcrumbs, mayonnaise, Dijon mustard, egg, lemon zest, parsley, garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Mix gently until all ingredients are well combined, being careful not to break apart the crab meat too much.
Scoop about 1.5 tablespoons of the crab mixture and form it into balls. Repeat with the remaining mixture to form 16–18 crab balls.
Place the remaining 50 grams of panko breadcrumbs in a shallow dish. Roll each crab ball in the breadcrumbs to coat evenly.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat until it reaches 175°C (350°F).
Fry the crab balls in batches, making sure not to overcrowd the pan, for 2–3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the crab balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
To make the lemon caper sauce, whisk together 120 grams of mayonnaise, capers, lemon juice, dill, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl until smooth and creamy.
Serve the crab balls warm with the lemon caper sauce on the side for dipping.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
