Description
These Irresistible Crab Crunchies are the perfect seafood appetizer that will have your guests coming back for more. Creamy on the inside, crispy on the outside, these crab bites are a crowd-pleaser for any occasion.
Ingredients
Scale
For the Crab Mixture:
- 1 cup lump crab meat (drained and picked over)
- 1/2 cup cream cheese (softened)
- 1/4 cup mayonnaise
- 1 tablespoon finely chopped green onions
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
For the Coating:
- 1 cup panko breadcrumbs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg (beaten)
- Oil for frying (vegetable or canola)
Instructions
- Prepare the Crab Mixture: In a medium bowl, combine cream cheese, mayonnaise, green onions, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper until smooth. Gently fold in the crab meat.
- Coat and Fry: Shape the crab mixture into small bite-sized balls or patties. Dip each piece into the beaten egg, then coat thoroughly with the breadcrumb and cheese mixture. Fry in batches until golden brown and crispy.
- Serve: Drain on paper towels and serve warm with your favorite dipping sauce.
Notes
- For a lighter option, bake the crab crunchies at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Add a pinch of cayenne pepper for a spicy kick.
- These also freeze well uncooked—freeze on a tray, then transfer to a bag for later frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying (or Baking)
- Cuisine: Seafood, American
Nutrition
- Serving Size: 3 pieces
- Calories: 320
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 70 mg
