Place the softened cream cheese in a medium mixing bowl.
Add the mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce to the bowl with the cream cheese. Beat with an electric mixer or a spatula until smooth and well combined.
Gently fold in the lump crab meat, chopped celery, red onion, parsley, Old Bay seasoning, and garlic powder. Be careful not to break up the crab meat too much.
Lay a large piece of plastic wrap on a clean work surface. Transfer the crab and cream cheese mixture to the center of the plastic wrap.
Use the plastic wrap to help form the mixture into a ball shape. Wrap the ball tightly in the plastic wrap.
Refrigerate the wrapped cheese ball for at least 2 hours, or until firm.
If using coatings, combine the chopped pecans and chives on a small plate or shallow bowl before the chilling time is complete.
Remove the firm cheese ball from the refrigerator and unwrap it. Roll the ball in the pecan and chive mixture until evenly coated, gently pressing the coating to adhere.
Transfer the finished cheese ball to a serving plate. Serve immediately with crackers, bread slices, or vegetable sticks.
FAQ
Can I use imitation crab?
Yes, imitation crab can be used as a substitute for lump crab meat.
How long does the cheese ball need to chill?
A minimum chilling time of 2 hours is required for the ball to become firm enough to handle and coat.
What can I use instead of pecans for the coating?
Chopped almonds, walnuts, or additional breadcrumbs can be used as an alternative coating.
You Must Know
Ensure the cream cheese is fully softened before mixing to avoid a lumpy texture. Handle the crab meat gently when folding to maintain texture. The cheese ball must be chilled to set its shape.
Storage Tips
Store the cheese ball tightly wrapped in plastic wrap in the refrigerator. It is best consumed within 3 days. It is not recommended to freeze this recipe as it can alter the texture of the cream cheese and crab.
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