Devil Crab Cream Cheese Ball

Devil Crab Cream Cheese Ball

Serves: 8–10
Prep Time: 15 minutes
Chill Time: 1–2 hours

🧂 Ingredients

• 8 oz (225 g) cream cheese, softened

• ½ cup (120 g) mayonnaise or sour cream

• 1 (6–8 oz / 170–225 g) can lump crab meat, drained and flaked

• 1 teaspoon Worcestershire sauce

• 1 teaspoon lemon juice

• 1 teaspoon Old Bay seasoning (or Cajun seasoning)

• ½ teaspoon hot sauce (adjust to taste)

• ¼ teaspoon smoked paprika

• 2 tablespoons green onions, finely chopped

• 2 tablespoons red bell pepper, finely minced (optional for color)

• Salt and pepper, to taste

For the coating:

• ½ cup chopped pecans or toasted breadcrumbs

• 1 teaspoon paprika or Old Bay, for color and flavor

🥣 Instructions

1. Mix the base:
   In a medium bowl, beat cream cheese until smooth.
   Add mayonnaise (or sour cream), Worcestershire sauce, lemon juice, seasoning, hot sauce, and paprika. Mix well until creamy.

2. Add the crab:
   Gently fold in crab meat, green onions, and red bell pepper until evenly combined. Taste and adjust seasoning.

3. Form the ball:
   Shape the mixture into a ball (or two smaller ones) using plastic wrap.
   Wrap tightly and refrigerate for at least 1–2 hours to firm up.

4. Prepare the coating:
   Mix pecans (or breadcrumbs) with paprika or Old Bay in a shallow dish.

5. Coat and serve:
   Roll the chilled cheese ball in the coating until evenly covered.
   Place on a serving plate and garnish with extra green onions or a drizzle of hot sauce.

6. Serve with:
   Crackers, toasted baguette slices, pretzels, or crisp celery sticks.