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Sure! Here’s a fun and flavorful article for your Devil Crab Cream Cheese Ball recipe — perfect for parties, holiday gatherings, or casual get-togethers.
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Devil Crab Cream Cheese Ball: A Spicy, Savory Party Favorite
Looking for a show-stopping appetizer that’s bursting with bold flavors and creamy texture? Meet the Devil Crab Cream Cheese Ball — a crowd-pleasing, easy-to-make appetizer that brings the taste of the sea with a spicy Southern kick.
Whether you’re hosting a holiday party, a family gathering, or just want to impress guests with something delicious and different, this crab cream cheese ball delivers on flavor, texture, and presentation. Creamy, tangy, a little spicy, and loaded with real crab meat — it’s a guaranteed hit every time.
🦀 Why You’ll Love This Recipe
- No baking required — ready in under 15 minutes plus chilling time.
- Big, bold flavor — creamy, savory, with just the right amount of heat.
- Versatile — serve with crackers, veggie sticks, or crusty bread.
- Perfect make-ahead appetizer — prepare it a day ahead and let flavors meld.
📝 Ingredients
- 8 oz cream cheese, softened
- 1 cup cooked crab meat (lump or claw meat works best)
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional, for extra richness)
- 1 cup crushed buttery crackers or finely chopped nuts (for rolling)
- Fresh parsley or chives for garnish
👩🍳 Instructions
- Mix the base: In a large bowl, beat the softened cream cheese until smooth. Add Worcestershire sauce, hot sauce, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Fold in crab and onions: Gently fold in the crab meat, green onions, and cheddar cheese if using, being careful not to break up the crab too much.
- Shape the ball: Using your hands or a spatula, form the mixture into a tight ball or oval shape.
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