Ingredients
Scale
- 1 pound fresh crab meat, picked over for shells
- 1 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons olive oil, for frying
If you’re out of panko, regular breadcrumbs will do, but panko gives that extra crunch we all love. Feel free to play with the spices; a pinch of cayenne can add a nice kick!
Instructions
- In a large bowl, gently combine the crab meat, panko breadcrumbs, green onions, red bell pepper, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, salt, and black pepper. Be careful not to break up the crab meat too much—those chunks are pure gold!
- Add the beaten egg to the mixture and gently fold until everything is combined. This is where the magic happens, binding all those flavors together.
- Shape the mixture into small balls, about the size of a golf ball. My kids love helping with this part—little hands make perfect-sized portions!
- Heat the olive oil in a large skillet over medium heat. Once hot, add the crab balls, flattening them slightly with a spatula.
- Cook for about 3-4 minutes on each side, or until golden brown and crispy. You’ll know they’re ready when your kitchen smells like a seaside escape!
- Transfer to a paper towel-lined plate to drain any excess oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crab Crunchies, recipe, cooking, food
