Bayou Lacombe Crab Balls
Submitted by swede
Crispy fried crab balls from Louisiana’s Bayou Lacombe, made with just crab meat, eggs, and Italian bread crumbs. Golden, crunchy, and loaded with sweet crab flavor. Ready in 20 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minStraight from the bayou, these little crab balls are proof that the best recipes are often the simplest.
Two pounds of crab meat, a couple of eggs, Italian-seasoned bread crumbs, a roll in flour, and a quick dip in hot peanut oil is all it takes.
They fry up golden brown and shatteringly crispy on the outside with a tender, sweet crab center that’ll have folks fighting over the last one on the plate.
Stick a toothpick in each one and set them out with tartar sauce or ketchup for dunking.
Perfect for a party appetizer or a Friday night seafood supper.
Pro Tips
- Use the best crab meat you can afford; with only three main ingredients, the quality of the crab is everything
- Roll the balls small, about meatball-sized, so they cook through quickly and stay crispy all the way around
- Peanut oil is the right choice here; it handles high heat without smoking and keeps the flavor clean
- Drain on paper towels immediately after frying and serve hot while the crust is still crunchy
Ingredients
Directions
Mix crabmeat, eggs and bread crumbs.
Make into small balls the size of small meatballs.
Roll balls in flour and fry in peanut oil until golden brown.
Drain on paper towels.
Put toothpicks in crab balls and serve with tartar sauce or ketchup.
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