Crab Cake Balls {with Remoulade Sauce}

Crab Cake Balls with Remoulade Sauce.

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

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Jumbo lump crabmeat is an investment, one to be treasured. Which is precisely why I choose minimal ingredients to pair with the succulent meat. Breadcrumbs and mayonnaise act as a binder, while a few spices bring a little kick. We finish with a sprinkling of fresh snipped chives.

How to Make Crab Cake Balls

These appetizers have just a few ingredients – lump crab, bread or cracker crumbs, chives, cajun seasoning, dry yellow mustard and mayonnaise as a binder.

Pan browned in a little butter and served with a side of Homemade Remoulade Sauce.

These crab stuffed nuggets take me back to sunny beach vacations, where fresh seafood is abundant. There’s something about the salty air, toes in the sand, warm breezes that makes us crave these delicacies of the sea.

Here are a few of my favorite seafood appetizers.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

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All my best,
xo Libby