Devil Crab Cream Cheese Ball

 This “Devil Crab” Cream Cheese Ball is a fantastic and flavorful twist on the classic cheese ball, incorporating the savory, spiced flavors of a classic Deviled Crab dip into a portable, spreadable form.

Here is the recipe formatted with clear instructions.

Devil Crab Cream Cheese Ball

This cheese ball is packed with flavor—creamy, tangy, a little spicy, and full of delicious crab and veggie crunch. It’s the perfect make-ahead appetizer for any gathering.

Yields: 1 large cheese ball (serves 10-12 as an appetizer)
Prep time: 20 minutes
Chill time: 2 hours (or overnight)

Ingredients

• 8 oz imitation crabmeat (surimi), flaked or finely chopped

• 2 (8 oz) packages cream cheese, softened to room temperature

• ¾ cup shredded sharp cheddar cheese

• ½ cup finely diced white onion

• 1 cup finely chopped celery

• 1 lemon, juiced (about 2-3 tablespoons)

• 1 tablespoon Worcestershire sauce

• 2 teaspoons Cajun seasoning (adjust to your heat preference)

• 2 teaspoons garlic powder

• 1½ teaspoons onion powder

• 1 teaspoon dried parsley

• 1½ teaspoons salt

• 1 teaspoon black pepper

For Coating and Serving:

• ½ cup finely chopped pecans, walnuts, or additional imitation crab

• Crackers, crostini, or vegetable sticks

• Optional: Cocktail sauce for serving

Instructions

1. Prepare Ingredients: Ensure the cream cheese is very soft. Finely chop the imitation crab, onion, and celery.

2. Combine Base: In a large mixing bowl, combine the softened cream cheese, shredded cheddar, chopped onion, celery, and imitation crab.

3. Add Seasonings: Add the lemon juice, Worcestershire sauce, Cajun seasoning, garlic powder, onion powder, dried parsley, salt, and pepper.

4. Mix Thoroughly: Using a sturdy spoon or a hand mixer on low speed, mix everything together until all ingredients are evenly distributed. Be careful not to over-mix if using a hand mixer, as you want to keep some texture.

5. Form the Ball: Place a large piece of plastic wrap on your counter. Scoop the cheese mixture onto the center of the plastic wrap. Using the plastic wrap, shape and form the mixture into a tight, round ball.

6. Chill: Wrap the ball tightly in the plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial as it allows the flavors to meld and the ball to firm up for coating.

7. Add Coating: Just before serving, place your chosen coating (chopped nuts or crab) on a plate. Unwrap the chilled cheese ball and roll it in the coating, pressing gently to make sure it adheres evenly.

8. Serve: Place the coated cheese ball on a serving plate. Surround with crackers and serve with a small bowl of cocktail sauce on the side, if desired.

Chef’s Notes & Tips:

• Taste as You Go: Before forming the ball, it’s a great idea to taste the mixture and adjust the seasoning. You can add more lemon juice for tang, Cajun seasoning for heat, or salt to your preference.

• For Real Crab: You can absolutely substitute the imitation crab with an equal amount of real lump crab meat. Be gentle when mixing to avoid breaking up the lumps.

• Make-Ahead Friendly: This is an excellent make-ahead appetizer. It can be prepared and stored in the refrigerator for up to 2 days before serving.

• Soften Cream Cheese Properly: For a smooth and lump-free base, let the cream cheese sit at room temperature for 1-2 hours. Microwaving can work but often makes it too soft and greasy.

• Coating Ideas: Besides nuts, you can roll the ball in:

  • Fresh, finely chopped parsley

  • Minced green onions

  • Crushed butter crackers (like Ritz)

  • A mixture of everything!

Enjoy this deliciously different and crowd-pleasing cheese ball