I’m excited to share my Crab Crunchies, a playful take on Crispy Crab that conceals a tender, savory crab filling beneath a perfectly golden, crunchy shell.

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I keep coming back to Crab Crunchies because they sound fancy but honestly they’re just stubbornly good. The outside snaps in a way that makes you look up, while the inside is all tender lump crab meat that actually tastes like the sea, not some canned afterthought.

I throw panko breadcrumbs into the mix for extra personality, it gives that wild crunch people always ask about. I made them for a column on Crispy Food Ideas and suddenly they were the star of every table, perfect for those nights when you need something more than boring Appetizers With Crab.

Try one, you’ll get why.

Ingredients

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Sweet, briny, it’s high in lean protein and omega-3s, low in calories.
Light, super crispy texture, mostly refined carbs little fiber, adds crunch.
Rich, creamy, mostly fat and calories, gives moistness and savory mouthfeel.
Bright tangy acid, adds acidity and freshness, good Vitamin C hit.
Crunchy watery veggie, low calorie, adds subtle sweetness and fiber.
Savory, slightly spicy no real nutrition but huge flavor, mostly salt.
Binds ingredients it’s a good source of protein and vitamins, adds richness.
Fresh herb tiny vitamins and antioxidants, brightens heavy flavors.
Mild onion bite, low calories offers sharp freshness and color.
Umami tangy, adds depth and savory complexity, watch sodium levels.

Ingredient Quantities

1 lb (450 g) lump crab meat, picked over for shells

1/2 cup (50 g) panko breadcrumbs for the filling

1 to 1 1/2 cups (100-150 g) panko breadcrumbs for coating

1 large egg, beaten

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tbsp Worcestershire sauce

1/4 cup finely diced celery

2 green onions, thinly sliced

2 tbsp chopped fresh parsley

1 tsp Old Bay seasoning

1/2 tsp kosher salt, 1/4 tsp black pepper

1 tsp lemon zest and 1 tbsp lemon juice

1/4 cup (30 g) all purpose flour for dredging

about 2 cups vegetable oil for frying

How to Make this

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1. Pick over the lump crab meat to remove any shells and chill it while you prep everything else. Beat the egg and set aside 2 tablespoons of it for coating, then in a big bowl gently fold together the crab, 1/2 cup panko, the remaining beaten egg, 3 tbsp mayo, 1 tsp Dijon, 1 tbsp Worcestershire, 1/4 cup diced celery, the sliced green onions, 2 tbsp parsley, 1 tsp Old Bay, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp lemon zest and 1 tbsp lemon juice. Don’t mash the crab too much, you want lumps.

2. Cover the bowl and chill the mixture 15 to 30 minutes so it firms up and is easier to shape.

3. Shape the chilled mixture into 8 to 10 patties, about 3 inches wide and not too thick. Wet your hands if it sticks.

4. Set up a dredging station: plate with 1/4 cup flour, small bowl with the reserved 2 tbsp beaten egg, and another shallow bowl with 1 to 1 1/2 cups panko breadcrumbs for coating.

5. Lightly dredge each patty in flour, shake off excess, dip into the reserved egg, then press into the panko to coat well. Place on a tray and let rest 5 minutes so the coating adheres.

6. Pour about 2 cups vegetable oil into a large skillet to reach roughly 1/4 to 1/2 inch depth, heat over medium-high until shimmering and a pinch of panko sizzles on contact (about 350 F if you use a thermometer).

7. Fry the patties in batches so they aren’t crowded, about 3 to 4 minutes per side, until deep golden brown and crispy. Turn carefully with a spatula.

8. Transfer cooked Crab Crunchies to a paper towel lined plate to drain for a minute, then give them a quick squeeze of fresh lemon juice.

9. Serve hot right away. If you want, keep finished patties warm in a 200 F oven while you finish the rest, and don’t overcrowd the skillet or the oil temperature will drop and they’ll get greasy.

Equipment Needed

1. Large mixing bowl, for gently folding the crab without mashing it too much
2. Small bowls and shallow plates, for the reserved egg, flour, and panko dredging stations
3. Measuring cups and spoons, to measure panko, mayo, lemon, salt etc
4. Cutting board and a sharp knife, to dice celery and slice green onions
5. Whisk or fork, to beat the egg (and set aside 2 tablespoons)
6. Large heavy skillet or cast iron pan, for frying at a steady temp
7. Slotted spatula or fish spatula, plus tongs, to flip and transfer the patties
8. Baking sheet or tray lined with paper towels, to rest and drain cooked patties
9. Instant read thermometer, optional but super helpful to hit about 350 F for the oil

FAQ

Q: Can I bake Crab Crunchies instead of frying them? A: Yes, you can bake them. Preheat oven to 425°F (220°C), place on a lightly oiled sheet, spray or brush tops with oil and bake about 12 to 15 minutes, flip once, until golden. They won't be quite as crunchy as deep fried but still tasty.

Q: My mix is too wet and falls apart, what do I do? A: Add more panko a little at a time until it holds, or chill the formed patties 20 to 30 minutes before dredging. Cold patties are way easier to coat and fry without falling apart.

Q: What oil temp and frying time should I use? A: Heat oil to about 350 to 375°F (175 to 190°C). Fry 2 to 3 minutes per side until golden, don't overcrowd the pan or the oil temp will drop and they get greasy.

Q: Can I use canned or frozen crab instead of lump crab? A: Yes, but drain and pat dry very well. Canned crab is flakier and has more liquid so add more panko. Frozen lump works fine if fully thawed and dried.

Q: How do I keep them extra crunchy? A: Press the panko onto the outside firmly, do a single thick coat rather than thin, and fry at the right temp. Reheat in a hot oven or air fryer instead of microwave so crust stays crisp.

Q: How long will leftovers keep and how should I reheat them? A: Cooked Crunchies keep 2 days in the fridge, or freeze up to 1 month. Reheat at 375°F (190°C) for 8 to 10 minutes or in an air fryer 5 to 7 minutes so they crisp back up.

Crab Crunchies Recipe Substitutions and Variations

Crab meat: use 1 lb canned lump crab if fresh is pricey, or about 12 oz cooked shrimp chopped up, or even imitation crab for a budget friendly option — all work fine
Panko breadcrumbs (filling or coating): swap with regular dried breadcrumbs, crushed cornflakes or crushed saltines for extra crunch, or gluten free panko if you need no gluten
Mayonnaise: replace the 3 tbsp with Greek yogurt or sour cream for tang, or 2 to 3 tbsp mashed avocado if you want it richer and a bit healthier
Old Bay seasoning: use Cajun or Creole seasoning, or mix 1 tsp paprika with 1/4 tsp celery salt and a pinch of cayenne for a close homemade version

Pro Tips

– Keep the crab cold and handle it gently. Pat it dry with paper towels first so it doesn’t water down the mixture, and fold rather than mash so you keep those nice lumps. If it seems wet, toss with a tablespoon or two of panko and chill a bit to help absorption.

– Don’t overwork the mix, but do chill it 15 to 30 minutes before shaping so it holds together. If the patties feel too loose add panko a tablespoon at a time, not a ton at once, or they’ll get dry.

– Press the panko coating on well and let the coated patties rest a few minutes before frying so the crumbs stick. Use a shallow oil depth, keep the temperature around 350 F, and fry in small batches so the oil stays hot and they crisp instead of getting greasy.

– Make-ahead hack: form the patties, freeze them on a tray until firm, then bag them. Fry straight from frozen and just add a minute or two to the cook time. Finish with a squeeze of lemon right before serving, it’s what wakes the flavor up.

Crab Crunchies Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share my Crab Crunchies, a playful take on Crispy Crab that conceals a tender, savory crab filling beneath a perfectly golden, crunchy shell.

Servings

servings

Calories

310

kcal

Equipment: 1. Large mixing bowl, for gently folding the crab without mashing it too much
2. Small bowls and shallow plates, for the reserved egg, flour, and panko dredging stations
3. Measuring cups and spoons, to measure panko, mayo, lemon, salt etc
4. Cutting board and a sharp knife, to dice celery and slice green onions
5. Whisk or fork, to beat the egg (and set aside 2 tablespoons)
6. Large heavy skillet or cast iron pan, for frying at a steady temp
7. Slotted spatula or fish spatula, plus tongs, to flip and transfer the patties
8. Baking sheet or tray lined with paper towels, to rest and drain cooked patties
9. Instant read thermometer, optional but super helpful to hit about 350 F for the oil

Ingredients

1 lb (450 g) lump crab meat, picked over for shells
1/2 cup (50 g) panko breadcrumbs for the filling
1 to 1 1/2 cups (100-150 g) panko breadcrumbs for coating
1 large egg, beaten
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 cup finely diced celery
2 green onions, thinly sliced
2 tbsp chopped fresh parsley
1 tsp Old Bay seasoning
1/2 tsp kosher salt, 1/4 tsp black pepper
1 tsp lemon zest and 1 tbsp lemon juice
1/4 cup (30 g) all purpose flour for dredging
about 2 cups vegetable oil for frying

Directions

Pick over the lump crab meat to remove any shells and chill it while you prep everything else. Beat the egg and set aside 2 tablespoons of it for coating, then in a big bowl gently fold together the crab, 1/2 cup panko, the remaining beaten egg, 3 tbsp mayo, 1 tsp Dijon, 1 tbsp Worcestershire, 1/4 cup diced celery, the sliced green onions, 2 tbsp parsley, 1 tsp Old Bay, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp lemon zest and 1 tbsp lemon juice. Don’t mash the crab too much, you want lumps.
Cover the bowl and chill the mixture 15 to 30 minutes so it firms up and is easier to shape.
Shape the chilled mixture into 8 to 10 patties, about 3 inches wide and not too thick. Wet your hands if it sticks.
Set up a dredging station: plate with 1/4 cup flour, small bowl with the reserved 2 tbsp beaten egg, and another shallow bowl with 1 to 1 1/2 cups panko breadcrumbs for coating.
Lightly dredge each patty in flour, shake off excess, dip into the reserved egg, then press into the panko to coat well. Place on a tray and let rest 5 minutes so the coating adheres.
Pour about 2 cups vegetable oil into a large skillet to reach roughly 1/4 to 1/2 inch depth, heat over medium-high until shimmering and a pinch of panko sizzles on contact (about 350 F if you use a thermometer).
Fry the patties in batches so they aren't crowded, about 3 to 4 minutes per side, until deep golden brown and crispy. Turn carefully with a spatula.
Transfer cooked Crab Crunchies to a paper towel lined plate to drain for a minute, then give them a quick squeeze of fresh lemon juice.
Serve hot right away. If you want, keep finished patties warm in a 200 F oven while you finish the rest, and don’t overcrowd the skillet or the oil temperature will drop and they’ll get greasy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.