Jumbo Lump Crab Balls

Hi beautiful souls! I hope you all are doing well in the midst of all that’s happening in the world right now.

With travel on the backburner as coronavirus rages on, cooking has quickly become a major creative outlet for me during this pandemic. I’ve always loved cooking, but my pre-COVID schedule was always so busy that I didn’t get to spend as much time creating in the kitchen. Cooking quickly became a means to an end and as a result, my creativity hit a plateau. Now, I’ve been able to use this downtime to pour my heart into my food and create wonderful meals to share with my family.

This recipe is inspired by my time living in Maryland, a place that completely transformed my idea of what a crab cake should be. Most crab cakes are mainly filler with a hint of crab if you’re lucky. In Maryland, the crab is truly the star of the show with most crab cakes using little to filler at all. All you’re left with is delectable crab meat, fresh herbs, and spices that will leave you wanting more.

I hope you enjoy my latest recipe video and use this time to create flavorful and healthy meals while we weather the pandemic’s storm.

What You’ll Need:

1. 16 oz. Crab meat (Jumbo lump or claw meat is my preference)

Note: Claw meat is much more economical 

2. Fresh parsley

3. 1 shallot + 2 scallions

4. Juice + zest of 1 lemon

5. Old bay, salt, pepper to taste

6. 2 Tbsp. Mayo + 2 tsp. Dijon mustard

7. 1 egg

8. 1/2 cup of breadcrumbs

9. Cookie sheet lined with parchment paper or aluminum foil

What to Do:

  • Roughly chop parsley
  • Dice shallot and thinly chop scallions
  • Zest and juice lemon into large mixing bowl
  • Gently fold all ingredients into mixing bowl until well combined
  • Scoop even mounds of crab mixture on a cookie sheet lined with parchment paper or foil
  • Allow crab balls to rest in the refrigerator for at least 30 minutes


Cooking options:

Crab cakes can be cooked in a number of ways: pan-seared in a skillet, baked in the oven, or even in the air fryer!

I prefer the oven-baked method because it’s pretty foolproof and you don’t have to worry about them breaking apart during cooking. I tested them out in the air fryer on the baked setting and achieved similar results. Also, as you can imagine baking them in the oven is a lot more heart-healthy than pan searing.

To bake:

  • Preheat oven to 425F
  • Lightly Spray crab balls with extra virgin olive oil.
  •  Bake for 12-15 minutes or until edges and top of crab cakes are golden brown

I really hope you enjoy this recipe and use this downtime to create healthy meals in the kitchen for you and your family. Please stay safe and follow the local guidance on social distancing and mask-wearing. We must all do our part to help curb the spread of coronavirus.

For my visual learners out there, check out my recipe video below and be sure to subscribe to my Youtube channel, where I will continue to post new recipe content, and more… Thank you for your continued support. Happy brunching!


Sending you love, light, and wishes for good health to you and your family…
xoxo, gina


3 Replies to “Jumbo Lump Crab Balls”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s