Description
Delicious and crispy Crab Crunchies made with real crab meat, panko breadcrumbs, and Parmesan cheese. These bite-sized treats can be fried or baked to golden perfection, offering a perfect appetizer or snack with a flavorful blend of Old Bay seasoning, garlic, and Dijon mustard.
Ingredients
Scale
Crab Mixture
- 1 can (6 oz) crab meat (or imitation crab for a more affordable option)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning (optional but recommended!)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 egg
For Cooking
- Vegetable oil for frying (or you can bake them)
Instructions
- Prepare Crab Filling: Drain the crab meat (or imitation crab) and lightly shred it with a fork to break it apart into smaller bits.
- Mix Ingredients: In a large bowl, combine the crab meat, panko breadcrumbs, Parmesan cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly incorporated.
- Add Egg: Add the egg into the mixture and stir until it binds everything together, forming a thick, dough-like consistency.
- Shape the Crab Crunchies: Using your hands or a spoon, form small balls or patties about the size of a golf ball or smaller. You can also make tiny crab cakes if preferred.
- Fry or Bake:
To Fry: Heat vegetable oil in a pan over medium heat. Once the oil is hot, carefully place the crab crunchies in the pan. Fry for about 2-3 minutes per side until they are golden brown and crispy.
To Bake: Preheat your oven to 400°F (200°C). Place the crab crunchies on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through until golden and crispy. - Serve: Remove the crab crunchies from heat and drain on paper towels if fried. Serve warm with dipping sauces like spicy mayo, tartar sauce, or a squeeze of fresh lemon juice.
Notes
- For a more budget-friendly option, imitation crab meat works well without sacrificing much flavor.
- If you want them gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Old Bay seasoning adds a classic seafood flavor but can be omitted for a milder taste.
- Make sure the oil is hot enough before frying to avoid soggy crunchies.
- These can be made ahead and reheated in the oven to maintain crispness.
