Devil Crab Cream Cheese Ball.

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🦀 Devil Crab Cream Cheese Ball

Serves

About 8–10 people (appetizer)

🧾 Ingredients

Cream Cheese Base

  • 16 oz (450 g) cream cheese, softened

  • 8 oz (225 g) canned or fresh crab meat, drained well

  • 2 tbsp mayonnaise

  • 1 tsp Worcestershire sauce

  • 1 tsp lemon juice

  • 1 tsp Old Bay seasoning

  • ½ tsp paprika

  • ¼ tsp cayenne pepper (optional, for heat)

  • ½ tsp garlic powder

  • ¼ tsp onion powder

  • ¼ tsp black pepper

  • 2 tbsp green onions, finely chopped

  • 2 tbsp celery, finely minced

Coating (optional but recommended)

  • ½ cup finely chopped pecans or parsley

  • Extra paprika for color

🧑‍🍳 Instructions

  1. Mix the base

    • In a large bowl, beat the softened cream cheese until smooth.

  2. Add flavor

    • Mix in mayonnaise, Worcestershire sauce, lemon juice, Old Bay, paprika, cayenne (if using), garlic powder, onion powder, and black pepper.

  3. Fold in crab

    • Gently fold in crab meat, green onions, and celery.

    • Try not to overmix so the crab stays chunky.

  4. Shape

    • Scoop mixture onto plastic wrap.

    • Shape into a ball (or log).

  5. Chill

    • Refrigerate for at least 2 hours (overnight is best).

  6. Coat

    • Roll chilled cheese ball in chopped pecans or parsley.

    • Lightly sprinkle with paprika for a classic “deviled” look.

🍽️ Serving Suggestions

  • Butter crackers

  • Ritz or Club crackers

  • Toasted baguette slices

  • Celery sticks or bell pepper strips

❓ Q & A

Q: Can I use imitation crab?
A: Yes, but real crab gives better flavor and texture.

Q: How spicy is it?
A: Mild. Add more cayenne or a dash of hot sauce to increase heat.

Q: Can I make it ahead?
A: Yes! Make up to 2 days in advance and keep wrapped in the fridge.

Q: How long does it last?
A: Up to 3–4 days refrigerated in an airtight container.

Q: Can I make it into smaller balls?
A: Absolutely—mini cheese balls are great for parties.

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