These Balls Belong in Your Mouth — Crispy King Crab & Shrimp Balls

These King Crab & Shrimp Balls are crispy on the outside, loaded with cheesy goodness on the inside, and dripping with creamy sauce that will have you licking your fingers. We’re talking big, golden, deep-fried seafood perfection — stuffed with sweet king crab, juicy shrimp, peppers, onions, and a flavor that hits from the very first bite.

Inspired by the seafood appetizer everyone’s been talking about, this is my version turned all the way up — bold seasoning, cheesy filling, and a dunk-worthy sauce that brings it home. Whether you’re making these for game day, date night, or just because you want a mouth full of cheesy crab balls, you’re about to change the way you think about seafood.

Stick around, because I’m showing you every step — from seasoning the shrimp to making that rich, creamy dipping sauce — so you can make these in your own kitchen and get that same crispy, cheesy magic.

If you love crab cakes, shrimp cakes, or anything deep-fried and delicious, this recipe is going to be your new obsession.

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Ingredients
– 1/2 lb king crab leg meat (jumbo lump preferred)
– 3/4 lb large shrimp (black tiger or Gulf, peeled & deveined)
– 1 tbsp Old Bay seasoning
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1 tsp CHEF PAUL PRUDHOMME Blackened Redfish
Magic
– 1 tbsp neutral oil (like canola or avocado)
Crab Ball Binder Base
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– Juice of 1/2 lemon (fresh only)
– 1 X-large egg
– 1/4 cup grated smoked gouda
– 1/4 cup grated Mozzarella cheese
– 1/2 cup chopped fresh parsley
– 3/4 cup Panko bread crumbs (or adjust as needed)
Breading Station
– 1 cup panko breadcrumbs
– 2 eggs, beaten (egg wash)
– Optional: 1/2 cup all-purpose flour (for extra structure)
Remoulade
-2 tbsp mayonnaise
-1 tbsp Dijon mustard
-1 tbsp horseradish
-1 tsp Cajun seasoning
-1 tsp Old Bay seasoning
Frying
– Oil for deep frying (peanut, canola, or vegetable oil)
– Fry temp: 350-365F
Instructions
Prepare Shrimp
Season shrimp with CHEF PAUL PRUDHOMME Blackened Redfish Magic
Sear in oil over medium-high heat, about 2 minutes per side. Do not overcook. Set aside,
let cool slightly, then chop finely.
Make the Flavor Base
In a large bowl, mix egg, mayo, Dijon, lemon juice, and seasonings and whisk until fully
incorporated.
Add Seafood & Binder
Fold in chopped shrimp and king crab
Add Panko until mixture holds shape but isn’t dry.
Form into balls
Chill to Set
Place formed balls on a tray with parchment paper and place in freezer for 20 minutes .
Bread & Fry
Set up dredging station: flour in one bowl, egg wash in another, and panko in another.
Dip each chilled ball in flour, then egg wash, and then in panko. Press gently to adhere.
Deep Fry
Fry in small batches, about 2-3 minutes until golden brown and crispy.
Drain on wire rack
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Kimmy’s Recipe https://youtu.be/mk_MOcfU3Us?si=4b-qjLkYilvzJvbQ

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These are the best balls that you will ever put in your mouth. This recipe already went viral, so I’mma spin the block. Some things are getting cut while other things will be added. Uh, what is that you say? Peppers, onions, and did I mention king crab? And who doesn’t love a mouthful of cheesy balls, especially when they dripping with salt? And shouts out to Kimmy’s Creation for the inspiration because duh. Now get on in here. Wipe your mouth off. Let’s cook. So, the first thing we need to do is to get our king crab legs all dshelled and get all of that good, tender, juicy meat right out of it. Now, be careful. King crab legs are very salty. Put that into the equation as you’re seasoning this. All right. Next, you want to get you some big boy shrimp. Now, these are the 1315 colossal. I wanted to do them with the black tiger shrimp, but couldn’t find any. So, we got the next best thing. We’re going to put some avocado oil in the pan. Just a little bit. We don’t want too much. And then we’ll start putting in our shrimp. And an old friend has came back into the fray. I’ve been looking for Chef Paul Badon’s black and red fish magic for over a year now. Now, it’s finally come home. This is what I’m seasoning my shrimp with. And we’re going to turn these over because we don’t want them cooking all the way. These are now ready to go. Now, since these are some big boys, we’re going to try to get four cuts out of this. And that’s pretty good. We can actually cut some of these in half. So, now I have my shrimp all cut up, but I’m going to take it a step further because these are very big pieces. And so just to get a little bit more mass into the bowl, I’m gonna chop them up a little bit more. All right, let’s go ahead and start. We’re gonna put one egg in here. Give that a whisk. Then we’ll put a tablespoon of mayo because we don’t have a lot here. We’re just trying to create these balls. Half of a very small lemon. Of course, we got to add some Old Bay to this. Of course, we got to add some garlic powder to this. Of course, we got to add some onion powder to this. And let’s finish off this bottle of smoked paprika. Let’s incorporate the king crab. And then let’s get our onions and bell peppers in there as well. Now, go ahead with the shrimp. Now, I know Kimmy did a cheese sauce with hers, but we going to put the cheese inside of our bowls cuz we like cheesy balls over here. In with some panko breadrumbs. Now, get you a sheet pan, put some parchment paper on there, and let’s get these balls all rolled up. [Music] So, we’re going to take these six balls and we’re going to put them in the freezer for about 20 25 30 minutes because these balls need to be hard. And I know old bougie Kimmy got her a nice little cheese sauce. Well, I’mma just do a regular old rimolad. Hope y’all like that. Now, that’s going to consist of some mayo, and we’re going to get a scoop of some horseradish, some Dijon mustard, little bit of Old Bay, and a little Tony satur with no salt just for a little kick. All right. So, I have my setup here. I have my all-purpose flour. I have my egg wash and I put a little milk in there. And then my panko bread crumbs. Let’s go ahead and start rolling our frozen or semifrozen balls around in our flour. And then into our egg wash. And then into our panko. Oh, look at that. That is nicely coated. All right. So, you want to get you a spider for this because you do not want to put these balls in this hot grease with your bare hands. We can do three at a time. Look, folks, it is time to test this bad boy out right here. I’m I’m just going to I’m just going to go in and just just see. Oh, I can already see it. Oh, look at the cheese. Look, look, look, look at the cheese that’s coming out. Oh man, that right there. What a crunch. What a crunch. I don’t even need that sauce. But just to appease y’all, I’m going to go ahead and dip it in there. So, we’re going to go ahead and get this this beautiful rimlad right on there. Man, man, that ramalage does something to it. Got a little kick from that Tony’s, but that horseseradish brings it right on home, man. Let me get a little bit more here. All right, folks. Well, there you have it. I just redid Kimmy’s famous crab and shrimp balls. And I hope I did you good, Kimmy. I miss Kimmy. Listen, I hope I I have done everything the right way because you inspired me to do this. And I appreciate you for that. Now, listen, the ingredients, the recipe is going to be right down in the description. So, go down there and check it out and let me know. Hey, have you seen hers? I’m going to go ahead and tag that. I’m going to put that link to her video right down in the description as well. Go look at that one. Let me know. Would you like to have hers or would you like to have mine? We both did the sim a similar thing but totally different. So, first off and foremost, thank you. Thank you all for watching. And look, do me a quick favor before you get out of here. If you got any value out of this content, hit the like button. That’s the only way that the algorithm will see that people are engaged and they’ll put it out to a whole bunch of other people. And hit me up in the comment section as well. Don’t forget if you’re not already subscribed to the channel and hit the notification bell so you’re up to date on everything that we do right here at Yes Chef. Look folks, I got to get out of here. Finish these balls off. So until the next time we see you family, till the very very next video, as always, peacefull [Music] [Music] it up. Let’s go.