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Devil Crab Cream Cheese Ball

A creamy, zesty crab dip that is perfect for parties and gatherings, easy to make and full of flavor.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 12 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the cheese ball base
  • 16 ounces Cream cheese, softened until very pliable
  • 8 ounces Lump crab meat, drained and picked over for shells
  • 1 cup Shredded sharp cheddar, finely shredded for easy mixing
  • 1/2 small Red bell pepper, very finely diced
  • 2 tablespoons Green onion, thinly sliced
  • 1 teaspoon Worcestershire sauce for savory depth
  • 2 teaspoons Lemon juice to brighten and balance
  • 1 teaspoon Old Bay or seafood seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Smoked paprika
  • 1-2 teaspoons Hot sauce to taste
  • to taste Salt and black pepper
For the coating
  • Chopped parsley
  • Crushed crackers or toasted panko

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
  2. Mix in Worcestershire, lemon juice, Old Bay, garlic powder, smoked paprika, salt, and pepper. Taste and adjust.
  3. Fold in the cheddar, red bell pepper, and green onion until just combined.
  4. Gently fold in the lump crab, keeping some chunks for texture.
  5. Add hot sauce to taste, then chill the mixture in plastic wrap for 30-45 minutes to firm.
Coating and Serving
  1. Mix chopped parsley with crushed crackers or panko. Unwrap the cheese ball and roll it in the mixture until covered.
  2. Wrap again and refrigerate for at least 2 hours, ideally overnight.
  3. Serve on a small board with crackers, crostini, cucumber rounds, and celery sticks.

Notes

Make ahead up to 24 hours. Serving temperature matters; take it out 15-20 minutes before serving to soften slightly.