Crab Crunchies Recipe
If you love seafood snacks, this Crab Crunchies Recipe is perfect. These crunchy bites are golden, crispy and full of crab flavor. Making them at home is easy and fun.
Ingredients
- 1 cup cooked crab meat shredded
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 egg beaten
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
- ½ cup breadcrumbs optional for extra crunch
Instructions
Prepare the Crab Mixture
- In a mixing bowl, combine crab meat, garlic powder, onion powder, paprika, salt and black pepper. Mix well.
Mix Wet Ingredients
- In a separate bowl, whisk together the egg and milk until smooth. This will help coat the crab.
Combine Flour and Cornmeal
- In another bowl, mix flour and cornmeal. This mixture will make the crunchies crispy.
Form Crab Balls
- Take small portions of the crab mixture and shape them into bite-sized balls using your hands.
Coat With Flour Mixture
- Roll each crab ball in the flour and cornmeal mixture. Make sure each ball is evenly coated.
Dip in Egg Mixture
- Dip the coated crab balls into the egg and milk mixture. Ensure full coverage for better frying.
Optional: Coat with Breadcrumbs
- For extra crunch, roll the egg-coated crab balls in breadcrumbs. This adds golden crispiness.
Heat Oil
- Pour oil into a frying pan or deep fryer. Heat over medium heat until hot enough to fry.
Fry the Crab Balls
- Carefully place the crab balls into hot oil. Fry 3–5 minutes until golden brown on all sides.
Drain Excess Oil
- Remove crab crunchies from oil and place on paper towels to remove excess oil.
Serve Warm
- Serve immediately while hot for best taste. They are crispy outside and soft inside.
Notes
- Use fresh or good-quality crab meat for best flavor.
- Do not overcrowd the pan while frying; it lowers oil temperature.
- Keep oil at medium heat to avoid burning outside, raw inside.
- Pat the crab mixture dry slightly for better coating adhesion.
- Serve immediately for the best crunchiness.