Best 4 Crispy Crab Nuggets Recipes

CRISPY CRAB BALLS

Steps:

• In a large bowl combine Crab Cake Mix and mayo. Add crabmeat and gently toss until well blended. Shape into 24 balls.Fry in batches in hot oil until golden brown turning once. Drain on paper towels. Serve with tartar sauce.

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

CRISPY CRAB ROLLS

Steps:

• Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
• Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
• In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
• Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.

SAVORY CRAB NUGGETS ~ CASSIE

Steps:

• 1. Preheat oven to 425 degree F. Line a sheet pan with parchment paper or grease well. Set aside. In a small skillet - add the 1 tsp butter, onions and peppers. Saute just until tender. Set aside.
• 2. In a medium saucepan, bring water, honey, and butter to a boil. Stir in flour and continue stirring for a minute or so, until forms a ball and pulls away from sides of pan. Remove from heat.
• 3. Beat in each egg, one at a time, until thoroughly blended. Dough should be nice and smooth.
• 4. Add the pepper, onions, cheese, corn, Old bay seasoning and crab - carefully stir until combined, trying not to tear up the crab too much.
• 5. Place by heaping tablespoonful, about an inch apart on prepared sheet pan and bake for 15 - 16 minutes, or until golden and cooked completely in the center. Serve while still warm ~ Delicious!!!