Devil Crab Cream Cheese Ball

 

Ingredients

8 oz imitation crabmeat flakes (or real lump crab for a premium version)

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

¾ cup sharp cheddar cheese, freshly shredded

½ cup finely diced white onion

1 cup finely chopped celery (about 2–3 stalks)

Juice of 1 fresh lemon (about 2–3 tbsp)

1 tablespoon Worcestershire sauce

2 teaspoons Cajun seasoning (like Slap Ya Mama or Tony Chachere’s)

2 teaspoons garlic powder

1½ teaspoons onion powder

1 teaspoon dried parsley

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

For Serving:

Crackers, pretzels, bagel chips, or sturdy veggie sticks (carrots, cucumber, bell peppers)

Optional: ¼–½ cup cocktail sauce, for drizzling over the top before serving

Note: For best texture, gently squeeze excess moisture from thawed imitation crab before using.

Instructions

Mix the Base

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the shredded cheddar, crabmeat, onion, celery, lemon juice, Worcestershire sauce, Cajun seasoning, garlic powder, onion powder, parsley, salt, and pepper. Stir until fully combined and evenly distributed—no dry pockets!

Shape the Ball

Lay a large sheet of plastic wrap on a plate or cutting board. Scoop the mixture into the center. Bring the edges of the plastic wrap together and twist tightly at the top, forming a compact ball. Use your hands to gently mold it into a smooth, round sphere through the wrap.

Chill to Set

Refrigerate for 1–2 hours, or until firm enough to hold its shape when unwrapped. (For best results, chill overnight.)

Serve with Flair

Unwrap the cheese ball and place it on a decorative serving platter. Arrange crackers, pretzels, or veggie sticks around it.

Optional: Just before serving, drizzle with cocktail sauce for a glossy, restaurant-worthy finish that adds sweetness and extra seafood flair.

Serving Suggestions

Garnish with extra chopped parsley, a sprinkle of paprika, or a few whole crab flakes on top

Serve alongside chilled shrimp or oyster shooters for a full seafood spread

Pair with a crisp lager, spicy Bloody Mary, or citrusy white wine

For a low-carb option, offer endive leaves or cucumber rounds as dippers

Frequently Asked Questions

Can I use real crab instead of imitation?

Absolutely! Use 8 oz of fresh or pasteurized lump crabmeat for a richer, more luxurious flavor. Just be sure to pick through for shells.

Can I make this ahead?

Yes! It keeps beautifully for up to 3 days in the fridge. Wait to add cocktail sauce until just before serving to prevent sogginess.

Is it very spicy?

The heat is noticeable but balanced—more “warm” than “fiery.” Reduce Cajun seasoning to 1 tsp if sensitive to spice.

Can I roll it in toppings?

Yes! Try coating the ball in chopped pecans, crispy bacon bits, or extra shredded cheddar for added texture.

Allergy Information

Contains: Dairy (cream cheese, cheddar), shellfish (imitation crab often contains fish; real crab is crustacean)

May contain: Soy, wheat (in some imitation crab brands)

Gluten-free option: Use certified GF imitation crab and verify all seasonings

Vegetarian? No (contains seafood and Worcestershire—check for anchovies)

Always read labels on imitation crab and Worcestershire sauce for allergen details.

Nutrition Facts

(Per 2-tbsp serving, recipe makes ~16 servings)

Calories: 140

Protein: 5g

Fat: 12g (Saturated: 7g)

Carbohydrates: 3g

Fiber: 0g

Sugar: 1g

Sodium: 480mg

Values may vary based on brand of ingredients.

This Devil Crab Cream Cheese Ball isn’t just a dip—it’s a statement. With its bold Cajun kick, creamy texture, and briny seafood soul, it turns any gathering into a celebration. Whether you’re hosting a Mardi Gras bash or just spicing up a quiet Friday night, this recipe delivers big flavor with minimal effort. So mix it up, chill it out, and get ready for the compliments (and empty platter) to roll in. Just don’t forget to save a bite for yourself!