Description
These Irresistible Crab Crunchies are a perfect seafood appetizer featuring lump crab meat blended with creamy and tangy ingredients, coated in buttery panko breadcrumbs, and fried to golden, crispy perfection. They are ideal for parties or casual gatherings, offering a deliciously crunchy texture with a hint of smoky paprika and fresh bell pepper.
Ingredients
Scale
Crab Mixture
- 8 oz lump crab meat (picked over for shells)
- 1/2 cup cream cheese (softened)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup finely chopped green onions
- 1/4 cup finely diced red bell pepper
- 1 tablespoon fresh lemon juice
Coating and Frying
- 1 cup panko breadcrumbs
- 2 tablespoons butter (melted)
- 1 egg (beaten)
- Vegetable oil for frying
Instructions
- Mix the crab filling: In a large bowl, gently combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, chopped green onions, and diced red bell pepper. Stir carefully until evenly mixed, avoiding breaking up the crab lumps.
- Prepare breadcrumb coating: In a shallow dish, mix the panko breadcrumbs with melted butter to create a rich, flavorful coating for the crab crunchies.
- Shape and coat: Form the crab mixture into small balls or patties, approximately 1 tablespoon each. Dip each ball into the beaten egg, then roll and press lightly into the buttery panko mixture to coat evenly.
- Chill the crunchies: Arrange the coated crab pieces on a plate and refrigerate for 15–20 minutes to firm up and help the coating adhere better during frying.
- Heat oil and fry: Pour about 1/2 inch of vegetable oil into a skillet and heat over medium heat until hot. Fry the crab crunchies in batches, cooking for 2–3 minutes on each side until they turn golden brown and crispy.
- Drain and serve: Remove the fried crab crunchies with a slotted spoon, letting excess oil drain on paper towels. Serve warm with a squeeze of fresh lemon juice or your preferred dipping sauce.
Notes
- For a healthier alternative, bake the crab crunchies at 400°F for 12–15 minutes instead of frying.
- Add a pinch of cayenne pepper or a splash of hot sauce to the crab mixture for an extra spicy kick.
- Be gentle when mixing to keep the crab meat in large lumps for better texture.
- Make sure the oil is hot enough before frying to achieve a crispy crust and avoid sogginess.
- Serve immediately after frying for the best texture and flavor.
