These golden, crispy Panko-Crusted Crab Balls with Rémoulade Sauce are a showstopping appetizer packed with jumbo lump crabmeat, colorful bell peppers, and bold Creole flavor. Lightly pan-fried and finished in the oven, they’re served with a zesty homemade Rémoulade Sauce and garnished with fresh herbs for an irresistible bite. Chef Chris Montero’s recipe also includes his go-to Creole Seasoning blend and a from-scratch Rémoulade packed with roasted peppers, garlic, and Creole mustard. Perfect for parties, holidays, or any time you want to serve a true taste of Louisiana.
Panko-Crusted Crab Balls with Rémoulade Sauce
Author: CHEF CHRIS MONTERO
Makes 8
Ingredients
- 1 pound jumbo lump crabmeat, picked free of shell
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped green bell pepper
- 1 tablespoon minced green onion (green parts only)
- 1 teaspoon Creole Seasoning (recipe follows)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 large eggs, divided
- ⅓ cup mayonnaise
- 3 cups plus 2 tablespoons panko (Japanese bread crumbs), divided
- 1 cup whole milk
- 2 cups all-purpose flour
- ⅓ cup clarified butter
- Rémoulade Sauce (recipe follows)
- Garnish: minced fresh chives or parsley
Instructions
- In a large bowl, combine crabmeat, bell peppers, green onion, Creole Seasoning, hot sauce, Worcestershire, ½ teaspoon salt, and ½ teaspoon pepper. Lightly but thoroughly stir with a fork, being careful to keep lumps of crabmeat intact. Lightly beat 1 egg; gently add beaten egg and mayonnaise to crabmeat mixture. Add 2 tablespoons bread crumbs. Cover and refrigerate for 1 hour.
- Line a baking sheet or shallow pan with parchment paper. Using a rounded 2-ounce scoop, shape chilled crabmeat mixture into 8 equal balls. Place on prepared pan. Refrigerate until firm enough to hold together well, about 3 hours.
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, lightly whisk together milk and remaining 1 egg. In a shallow dish, whisk together flour, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. In another shallow dish, place remaining 3 cups bread crumbs.
- One at a time, gently and lightly dust chilled crabmeat balls in flour mixture. Dip in egg wash, letting excess drip off. Gently roll crabmeat balls in bread crumbs. Place on prepared pan.
- Line another large rimmed baking sheet with parchment paper.
- In a 12-inch heavy-bottomed skillet, heat clarified butter over medium heat for about 3 minutes, being careful not to burn butter. Place 4 crabmeat balls ½ to 1 inch apart in pan; cook until undersides are nicely browned, about 3 minutes. Using a spatula, gently turn balls over; cook until browned, about 2 minutes. Place on prepared pan. Repeat with remaining 4 crabmeat balls.
- Bake just until cooked through and lightly plumped, 5 to 7 minutes. Serve with Rémoulade Sauce. Garnish with chives or parsley, if desired.
Creole Seasoning
Makes 1 cup
Ingredients
- ½ cup sweet paprika
- ¼ cup kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- In a small bowl, thoroughly combine all ingredients. Store in an airtight container in a cool, dark place for up to 3 months.
Rémoulade Sauce
Makes 1 cup
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ small red bell pepper
- ½ small Anaheim or poblano pepper
- 2 tablespoons minced white onion
- 2 tablespoons finely chopped green onion (white and green parts)
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon Creole mustard*
- 1 tablespoon ketchup
- 2 teaspoons minced garlic
- 2 teaspoons prepared horseradish
- ¼ teaspoon kosher salt
- Pinch cayenne pepper
- Pinch ground black pepper
- ¼ cup vegetable oil
Instructions
- Preheat oven to 475°. Lightly grease a small rimmed baking sheet with 1 teaspoon olive oil.
- Coat bell pepper and Anaheim pepper with remaining 1 teaspoon olive oil. Place on prepared pan.
- Roast, turning at least once, until skins start to blister and blacken, about 15 minutes. Remove peppers from oven, and place in a small heatproof bowl. Cover with plastic wrap, and let stand for 10 minutes. Peel peppers, and remove membranes and seeds; coarsely chop.
- In the work bowl of a food processor, place chopped peppers, onion, green onion, celery, parsley, lemon juice, mustard, ketchup, garlic, horseradish, salt, cayenne, and black pepper; purée for 30 seconds. With processor running, add vegetable oil in a slow, steady stream until combined. Taste and adjust seasonings. Serve immediately, or refrigerate in an airtight nonreactive container for up to 2 days.
Notes
*Any good-quality, whole-grain mustard may be substituted for the Creole mustard.
