Description
These Baked Crab Cake Balls with Sriracha Dipping Sauce are a delicious, crispy appetizer featuring jumbo lump crab meat blended with Greek yogurt, Dijon mustard, and Old Bay seasoning. Perfectly baked or air-fried to golden perfection, they are paired with a creamy, spicy Sriracha yogurt mayo sauce for a flavorful bite-sized treat.
Ingredients
Crab Cake Balls
- 1 egg (lightly whisked)
- 1/4 cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 1/4 tsp Sriracha sauce
- 2 tsp fresh lemon juice
- 2 green onions (chopped)
- 1 1/2 tsp Old Bay seasoning
- 1 pound jumbo lump crab meat
- 1 cup whole wheat Panko breadcrumbs
- 1/4 tsp garlic salt
- 1/8 tsp black pepper
Sriracha Dipping Sauce
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 Tbsp Sriracha sauce
Instructions
- Preheat Oven: Set your oven to 350 degrees F to prepare for baking the crab cake balls.
- Prepare Crab Meat: Gently rinse the jumbo lump crab meat and carefully remove any shell fragments, taking care to keep the lumps intact.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, 1/4 cup Greek yogurt, Dijon mustard, 1/4 tsp Sriracha, fresh lemon juice, chopped green onions, and Old Bay seasoning until thoroughly combined.
- Combine Crab and Dry Ingredients: Fold the cleaned crab meat into the wet mixture, then incorporate the whole wheat Panko breadcrumbs, garlic salt, and black pepper until a sticky mixture forms.
- Form Crab Cake Balls: Using your hands, shape the mixture into 24 balls about 1-inch in diameter. Arrange them on a cookie sheet, cover with plastic wrap, and refrigerate for 30 minutes or up to overnight to firm up.
- Bake or Air Fry: For baking, cook the balls in the preheated oven for 25–30 minutes until golden brown. For extra crispiness, broil for an additional 5 minutes. Alternatively, air fry the crab balls at 370 degrees F on a wire rack in a single layer for 5 minutes per side until golden and crispy. You may need to cook in batches depending on your air fryer size.
- Make Dipping Sauce: Meanwhile, whisk together 1/4 cup plain Greek yogurt, 1/4 cup mayonnaise, and 2 tablespoons Sriracha sauce until smooth.
- Serve: Serve the warm crab cake balls with the Sriracha dipping sauce and enjoy this flavorful appetizer!
Notes
- Ensure crab meat is shell-free and avoid breaking up lumps for the best texture.
- Refrigerate the formed balls before cooking to help them hold their shape.
- If using an air fryer, do not overcrowd the basket to allow even air circulation and crispiness.
- Broiling after baking enhances crunchiness if desired.
- These crab cake balls can be prepared ahead and refrigerated overnight before baking or air frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (baking) or 10 minutes (air frying)
- Category: Appetizer
- Method: Baking
- Cuisine: American
