Baked Crab Cake Balls with Sriracha Dipping Sauce

These delicious bite-sized Crab Cake Balls with Sriracha Dipping Sauce are baked (or air-fried) and make the perfect party appetizers that are always such a crowdpleaser!

Yield: 8 servings 1x


For the Sriracha Dipping Sauce:


  1. Preheat oven to 350 degrees F (if baking in the oven).
  2. Rinse crab meat and remove any shells, trying not to break up any large lumps.
  3. In a large bowl, whisk together egg, yogurt, Sriracha, lemon juice, green onions and Old Bay seasoning until well combined. Mix in crab meat then fold in breadcrumbs, garlic salt and pepper.
  4. Form the crab mixture with your hands into 24 (1-inch) balls and place on a cookie sheet. Cover with plastic wrap and refrigerate balls for 30 minutes (or overnight if you are making these ahead of time).
  5. To make in the oven: Bake crab cake balls for 25 to 30 minutes, until golden brown. Pop them under the broiler for an additional 5 minutes if you like them crispier!
  6. To make in the air fryer: Arrange crab cake balls in a single layer on the wire rack of your air fryer, being careful not to overcrowd them, and air-fry at 370 degrees for about 5 minutes.  Flip the balls over and continue air-frying for another 5 minutes until golden and crispy.
  7. NOTE: Depending on the size of your air fryer you may need to do two batches of the crab cake balls.  You want to place them in a single layer on the rack, being careful not overcrowd them so that air can circulate around the balls making them crispy!
  8. While the balls are cooking, whisk together yogurt, mayo and Sriracha to make the dipping sauce. Serve with the crab cakes and enjoy!

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.