Crab Meatballs Recipe

Chef Hanis Cavin a native San Diego owns the Carnitas Snack Shack and shares this simple yet delicious reciper for crab meatballs. This recipe makes four dinner-sized portions or eight appetizer-size ones.

Crab Meatballs Recipe


  • 1/2-pound crab, finely chopped
  • 1/2-pound ground white fish
  • 1 Whole egg
  • 1/2 cup panko bread crumbs
  • 1 Tsp. fresh tarragon, chopped fine
  • 1 Tsp. fresh shallot, chopped fine
  • 1/4 cup diced onion
  • 2 Strips extra thick bacon cut in 1/8-inch pieces
  • 2 Medium Yukon Gold potatoes, diced
  • 1 Stalk celery, diced
  • 2 cups clam juice
  • 2 cups cream
  • 1/4 cup flour
  • 1 Tbsp. canola
  • Salt
  • Pepper


Crab Meatball

  1. Mix together the first six ingredients in a large bowl. Form into one-ounce balls and place on a cold sheet pan into the refrigerator for one hour or overnight.

The Chowder

  1. Saute the bacon and onion in the canola oil until cooked thoroughly. Add flour to create a roux over low to medium heat. It should reach a wet sand-like consistency in about five minutes.
  2. Add all the liquid and vegetables and cook on low to medium heat until the potatoes are almost tender.
  3. Saute the crab meatballs until browned.
  4. Add the balls to the chowder and cook for five to eight minutes.
  5. Pour chowder into bowls.


Collaboration Kitchen
Once a month, We gather up a group of friends that make this all happen. We invite a guest chef to come and cook several dishes of fresh seafood. We c...