Description
Crispy Golden Crab Bites are bite-sized seafood delights made with lump crab meat mixed with aromatic vegetables and seasonings, coated in breadcrumbs, and pan-fried until golden and crispy. Perfect as an appetizer or snack, these crab bites are served warm with lemon wedges and tartar sauce for an irresistible treat.
Ingredients
Scale
Crab Bite Mixture
- 8 oz lump crab meat (drained and checked for shells)
- 1/2 cup breadcrumbs (panko preferred)
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
Coating & Frying
- 1/2 cup all-purpose flour (for dredging)
- 1/2 cup additional panko breadcrumbs (for coating)
- Vegetable oil for frying
Serving
- Lemon wedges
- Tartar sauce
Instructions
- Mix Ingredients: In a large bowl, gently combine the lump crab meat, 1/2 cup panko breadcrumbs, finely chopped green onions, chopped red bell pepper, egg, mayonnaise, Dijon mustard, garlic powder, Old Bay seasoning, salt, and pepper until well incorporated without breaking up the crab meat too much.
- Form Crab Bites: Shape the mixture into small bite-sized balls or patties, roughly 1 tablespoon each, ensuring they hold together well.
- Dredge and Coat: Lightly dredge each crab bite in all-purpose flour, shaking off any excess, then coat evenly with the additional 1/2 cup panko breadcrumbs to create a crispy outer layer.
- Heat Oil: Pour vegetable oil into a skillet to about 1/2 inch depth and heat it over medium heat until hot but not smoking, suitable for shallow frying.
- Fry Crab Bites: Fry the crab bites in batches, making sure not to overcrowd the pan, cooking each side for 2 to 3 minutes until they turn golden brown and develop a crisp crust.
- Drain Excess Oil: Remove the fried crab bites using a slotted spoon and place them on paper towels to drain excess oil and maintain their crispness.
- Serve: Serve the crispy golden crab bites warm, accompanied by lemon wedges and tartar sauce for dipping.
Notes
- Make sure to drain and check the crab meat thoroughly for any shells before mixing.
- Use panko breadcrumbs for extra crispiness on the outside.
- Don’t overcrowd the skillet during frying to ensure even cooking and crispiness.
- These crab bites are best served immediately to enjoy their crispy texture.
- Can be kept warm in a low oven (about 200°F) if preparing in batches.
