Description
Crab Crunchies are crispy, golden-brown bite-sized patties made from cooked crab meat mixed with breadcrumbs, Parmesan cheese, and flavorful seasonings. These easy-to-make appetizers are pan-fried to achieve a crunchy exterior while maintaining a tender and savory interior, perfect for serving with your favorite dipping sauces at parties or family gatherings.
Ingredients
Scale
Crab Mixture
- 1/2 pound cooked crab meat (fresh or imitation)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper, to taste
For Frying
- Vegetable oil, for frying (about 1/4 inch in skillet)
Instructions
- Prepare the crab mixture: In a large bowl, combine the cooked crab meat, breadcrumbs, grated Parmesan cheese, mayonnaise, beaten egg, Dijon mustard, garlic powder, onion powder, and chopped parsley if desired. Stir gently to blend the ingredients well without breaking up the crab meat too much. Season the mixture with salt and pepper according to your taste.
- Shape the crab mixture: Using your hands, form the mixture into small bite-sized balls or patties approximately 1 to 1.5 inches in diameter. Ensure they hold together well; if they seem too loose, add a little more breadcrumbs to firm up the mixture.
- Heat the vegetable oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat it over medium heat. To test if the oil is ready, drop a small piece of the crab mixture into the oil; it should sizzle immediately indicating the correct temperature.
- Fry the Crab Crunchies: Carefully place the crab balls or patties into the hot oil in batches to avoid overcrowding the pan. Fry each side for 3 to 4 minutes until they turn golden brown and develop a crispy exterior.
- Drain and serve: Once cooked, transfer the Crab Crunchies onto a paper towel-lined plate to absorb excess oil. Serve them hot accompanied by dipping sauces such as cocktail sauce, tartar sauce, or lemon aioli for enhanced flavor.
Notes
- You can use fresh crab meat or high-quality imitation crab meat based on availability.
- Adjust the seasoning and herbs to your preference; adding a pinch of cayenne pepper can add a spicy kick.
- For extra crispiness, use panko breadcrumbs.
- Make sure the oil is hot enough before frying to prevent the crunchies from absorbing too much oil and becoming greasy.
- These crab crunchies are best enjoyed fresh but can be kept warm in a low oven if needed.
