When you’re looking to impress with a starter that bursts with flavor and elegance, this recipe for  Panko-Crusted Crab Balls with Rémoulade Sauce from Louisiana Cookin never disappoints. Brimming with fresh jumbo lump crabmeat, vibrant diced bell peppers, and a warm kick of Creole spices, each golden-fried crab ball offers a bite-sized taste of Louisiana’s culinary heritage. What truly sets this recipe apart is the texture—crunchy on the outside, tender and flavorful on the inside—and the vibrant homemade Rémoulade Sauce, which adds a zesty, peppery finish. Whether you’re hosting a holiday gathering, entertaining guests at a cocktail party, or simply treating yourself to a gourmet snack, this appetizer is guaranteed to stand out.

Ingredients:

• 1 pound jumbo lump crabmeat, carefully picked over for shell pieces
• 3 cups plus 2 tablespoons panko breadcrumbs, divided
• 2 large eggs, divided
• ⅓ cup mayonnaise
• 1 cup whole milk
• 2 cups all-purpose flour
• 2 tablespoons finely chopped red and green bell peppers
• 1 tablespoon minced green onion (green parts only)
• ⅓ cup clarified butter
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Creole Seasoning
• 1 teaspoon ground black pepper, divided
• 1½ teaspoons kosher salt, divided

Directions:

1. In a large mixing bowl, gently combine the crabmeat with red and green bell peppers, minced green onion, Creole seasoning, hot sauce, Worcestershire sauce, ½ teaspoon salt, and ½ teaspoon pepper. Stir lightly using a fork to preserve the large pieces of crabmeat.
2. Lightly beat 1 egg in a small bowl and add it to the crab mixture along with the mayonnaise and 2 tablespoons of panko. Gently fold until combined. Cover the mixture and refrigerate for 1 hour to help the flavors meld and firm up the texture.
3. Line a baking sheet with parchment paper. Using a 2-ounce scoop, form the mixture into 8 round crab balls. Place them on the tray and refrigerate again for about 3 hours, or until they are firm enough to hold their shape when handled.
4. Set your oven to 350°F. Prepare another rimmed baking sheet lined with parchment paper. In one shallow dish, whisk the flour with the remaining 1 teaspoon of salt and ½ teaspoon pepper. In a separate bowl, beat the remaining egg with the milk. Place the remaining 3 cups of panko breadcrumbs in a third dish.
5. One at a time, lightly dredge each crab ball in the seasoned flour, then dip it in the egg wash, allowing any excess to drip off. Roll in the panko breadcrumbs until evenly coated. Transfer to the lined baking sheet.
6. In a large heavy-bottomed skillet, heat the clarified butter over medium heat for about 3 minutes. Place 4 crab balls in the skillet, spacing them apart slightly. Cook the bottoms for about 3 minutes or until golden brown, then carefully turn each ball and cook for another 2 minutes. Transfer to a clean baking sheet. Repeat with the remaining crab balls.
7. Transfer all browned crab balls to the oven and bake for 5 to 7 minutes, just until they are fully heated through and slightly puffed. Plate the crab balls while warm, offering the zesty Rémoulade Sauce on the side or spooned artfully on top. Finish with a sprinkle of fresh chives or parsley for color and brightness.

There’s something undeniably festive about crab balls, especially when they’re prepared with this much care and regional flair. With their satisfying crunch, succulent interior, and bold Louisiana flavors, they’re guaranteed to draw compliments at any event. Chef Chris Montero’s expertly balanced combination of seafood, heat, and homemade Rémoulade sets this dish apart as a truly Southern appetizer—one that’s rooted in tradition but elegant enough for any table. So go ahead—grab your skillet, gather your ingredients, and treat your guests (or yourself!) to a taste of New Orleans at its finest.

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