Description
Crispy and flavorful Crab Crunchies made with tender crab meat mixed with Parmesan, breadcrumbs, and seasonings, then fried to golden perfection. Perfect as an appetizer or snack, these bite-sized patties boast a crunchy exterior and a moist, savory interior.
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 depth)
Instructions
- Combine Ingredients: In a large bowl, gently mix the crab meat, panko breadcrumbs, grated Parmesan, mayonnaise, beaten egg, Dijon mustard, garlic powder, onion powder, and parsley (if using). Season with salt and pepper, being careful not to break up the crab meat too much for a chunky texture.
- Form Patties: Shape the crab mixture with your hands into small bite-sized balls or patties roughly 1 to 1.5 inches in diameter. Adjust texture by adding more breadcrumbs if the mixture feels too loose to hold together.
- Heat Oil: Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat it over medium heat. Test readiness by dropping a small bit of mixture into the oil; a quick sizzle indicates proper temperature.
- Fry Crunchies: Carefully place the crab balls or patties in the hot oil in batches, avoiding overcrowding. Fry each side for 3-4 minutes or until golden brown and crispy. Turn gently to brown all sides evenly.
- Drain and Serve: Remove the cooked Crab Crunchies and place them on a paper towel-lined plate to absorb excess oil. Serve immediately while hot with choice of dipping sauces like cocktail, tartar, or lemon aioli.
Notes
- Use panko breadcrumbs for a crispier texture compared to regular breadcrumbs.
- If the mixture is too wet, add more breadcrumbs gradually to ensure it holds its shape during frying.
- Check the oil temperature carefully to avoid soggy or greasy crunchies.
- Can substitute mayonnaise with Greek yogurt for a lighter version, though texture might slightly differ.
- Serve with fresh lemon wedges to brighten the flavors.
