Select either 16, 24, 36, or 48 quantities of our freshly packed crab balls. Made with our own jumbo USA Blue Crab Catch, our recipe calls for no filler, but only the binding agents of mayonnaise, eggs, bay spices and loads of lump meat. Yes, a sight to behold in a mini cake. Your order arrives either flash-frozen or chilled ready to bake and pan sear. Bon Appetit! 
⌚What’s the Best Time to Eat
Crab Depot’s 2 oz. Crispy Crab Balls?
Native DMV dwellers find this question silly. A daily snack or appetizer before another bay favorite like grilled rock fish, baked Oyster Rockefeller or even a pile of steamed blue crabs quickly answers that question. Taking pride to the table and sharing it with friends highlights the joy of a mini crab cake. It’s hard not to like these crispy balls with a sturdy exterior and mouthwatering moist salty sweet interior. The Old Bay and fresh lump crab meat transforms the dish to a gourmet choice. In fact, the popularity has traveled the entire country. People far and wide savor these crab balls as a fun finger food at social gatherings. The Big Football Game, graduation parties, wedding receptions, and even a romantic dinner for two summons the time for a crab ball platter! 
The ease in preparation certainly makes them worthy of all times of the day. Have you ever thought of a few crab balls next to your morning omelet? We have. Did you ever think about crab balls in your Maryland Crab Soup? We see you’re starting to picture it. Hush puppies with your seafood platter always “win friends and influence people,” but what do you think your friends will say when they find a few crab balls next to your jumbo shrimp and grilled smoked mussels? They will say, “Can I have a few more!” As far as taking a frozen ball to a plated state, allow 15 minutes at 325°F in a preheated oven. Dash a bit of extra Old Bay on each if you’re daring!
Serve those crab balls in time for a festive event but remember the robust crab taste honors the traditions of watermen and their creativity in living off the Chesapeake Bay. Just like the Snowy and Great Egret make the best of the bay’s sustenance, Marylanders from ages ago established a cuisine that takes the blue crab into the forefront of delicious recipes from crab imperial, crab dip, and of course, to crab cakes. When deciding sauces and dips, make sure you don’t out stage the blue crab meat. Remoulade, a Cajun dip with mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and Creole Seasoning wins the most favor from the crab ball fans. If you want a tamer sauce, tarter with mayonnaise, chopped pickles, capers, and tarragon will do the trick. As far as the best time to start dipping and popping crab balls, the true fan knows before they get cold!
