Crab Crunchies Golden Crispy Bites (Printable Version)
# What You'll Need:
→ Seafood
01 -
450 g fresh lump crab meat, drained
→ Breading Components
02 -
65 g breadcrumbs or panko
03 -
1 egg, beaten
04 -
32 g plain flour
→ Seasonings
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon paprika
08 -
Salt and freshly ground black pepper, to taste
→ For Frying and Garnish
09 -
Vegetable or canola oil, for shallow frying
10 -
Fresh parsley, chopped, for garnish
11 -
Optional: dipping sauce such as tartar sauce or garlic butter
# Preparation Steps:
01 -
Drain the crab meat thoroughly and gently pat dry with paper towels to eliminate excess moisture.
02 -
In a shallow dish, combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. In a separate bowl, beat the egg until smooth. Place the flour in a third shallow dish.
03 -
Lightly dust the crab pieces with flour, then dip them into the beaten egg, ensuring full coverage. Immediately coat each piece in the seasoned breadcrumb mixture, gently pressing to ensure even adhesion.
04 -
Heat 1-2 cm of vegetable or canola oil in a large skillet over medium-high heat. Working in batches, add crab pieces and fry 3–4 minutes per side, turning once, until crisp and deeply golden.
05 -
Transfer fried crab to a plate lined with paper towels to drain excess oil. Sprinkle with chopped fresh parsley.
06 -
Arrange crab crunchies on a serving platter. Present with your preferred dipping sauce, such as tartar or garlic butter.
# Additional Tips:
01 -
For best texture, use fresh lump crab meat and handle gently to retain large morsels. Panko provides a lighter, crispier finish than traditional breadcrumbs.