Crab Crunchies

Description:

Crab Crunchies are bite-sized, crispy snacks with a savory, creamy crab filling. These delicious treats are coated in a golden, crunchy exterior, creating the perfect balance between soft and crispy. Perfect as appetizers or party snacks, Crab Crunchies are sure to delight your guests with their rich flavor and texture.

Origin:

Crab-based snacks have roots in various coastal cuisines, where fresh seafood is abundant. The crispy, bite-sized versions, often found in seafood-loving regions, are a popular choice for appetizers and finger foods.

Ingredients:

For the Crab Filling:

• 8 oz (225g) imitation crab meat or fresh crab meat, shredded
• 4 oz (115g) cream cheese, softened
• 1/4 cup (60g) mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning (optional, for extra flavor)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Coating:

• 1 cup (120g) all-purpose flour
• 1/2 cup (50g) breadcrumbs (panko or regular)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg, beaten
• 1/4 cup (60ml) milk
• Vegetable oil for frying

Instructions:

Prepare the Crab Filling:

1. In a mixing bowl, combine the shredded crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning (if using), garlic powder, salt, and pepper.
2. Mix everything together until well combined and creamy. Taste and adjust seasoning as needed.

Form the Crab Crunchies:

3. Using your hands or a spoon, scoop out small portions of the crab mixture and form them into small balls or oval shapes.
4. Set the formed crab balls aside on a plate.

Coat the Crab Crunchies:

5. In one shallow bowl, place the flour.
6. In another bowl, whisk together the egg and milk.
7. In a third bowl, combine the breadcrumbs, garlic powder, and paprika.
8. Dip each crab ball first into the flour, then into the egg mixture, and finally coat with the breadcrumb mixture. Repeat with all the crab balls.

Fry the Crab Crunchies:

9. Heat about 2 inches of vegetable oil in a large pan or deep fryer over medium heat (350°F/175°C).
10. Carefully fry the crab crunchies in batches, turning them occasionally until golden brown and crispy, about 3-4 minutes.
11. Use a slotted spoon to remove them from the oil and place on a paper towel-lined plate to drain excess oil.

Serve:

12. Serve the Crab Crunchies hot with your favorite dipping sauce, such as tartar sauce or spicy mayo.

Tips for Success:

• Be careful not to overcrowd the pan when frying to ensure even cooking and crispiness.
• For an extra crispy texture, use panko breadcrumbs instead of regular breadcrumbs.
• If you want to bake them instead of frying, preheat the oven to 375°F (190°C) and bake for about 15-20 minutes or until golden and crispy.

Recommendations:

• Serve these as appetizers at parties, alongside cocktails or as a side to seafood dishes.
• Leftover Crab Crunchies can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore their crunch.

Nutrition (per serving, approximate for 8 servings):

• Calories: ~250
• Protein: 12g
• Fat: 18g
• Carbohydrates: 13g
• Sugar: 2g
• Fiber: 1g
• Sodium: 400mg

These Crab Crunchies are the perfect snack for anyone who loves seafood, offering a delightful crunchy exterior with a creamy, savory filling!