Ingredients:

  • 1 pound (450 g) lump crab meat, drained
  • 1/2 cup (60 g) breadcrumbs (preferably panko)
  • 1/4 cup (60 g) mayonnaise
  • 1 large egg, beaten
  • 2 green onions, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 1/2 cup (120 g) mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon horseradish sauce
  • 1 teaspoon Worcestershire sauce
  • Juice of 1/2 lemon
  • Pinch of cayenne pepper, optional

Instructions:

  1. In a mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, beaten egg, green onions, Dijon mustard, lemon juice, and Old Bay seasoning. Mix gently.
  2. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  3. Once chilled, form the mixture into small balls, about 1-2 inches in diameter.
  4. In a separate bowl, whisk together mayonnaise, ketchup, horseradish sauce, Worcestershire sauce, lemon juice, and cayenne pepper until smooth.
  5. Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
  6. Carefully add crab balls to the hot oil, frying in batches for 4-5 minutes until golden brown.
  7. Remove crab balls with a slotted spoon and drain on a paper towel-lined baking sheet. Serve warm with the zesty dip.