Big crab cake flavor in a bite sized crab cake bite! Serve with an easy Remoulade sauce for dipping!
Grab yourself a can of fresh jumbo lump crabmeat for $10 and you can whip up over 30 of these cheesy crab bites for your guests.
Do not use imitation crab it has an entirely different texture and will not turn out the same. You can find fresh crab in the seafood section of your supermarket packaged something like the picture below.
These crab bites are SIMPLE to make with only sauteeing the onions, peppers and garlic as a sidestep. Once that’s done simply mix all the ingredients in one bowl, and carefully and lightly mix it all together.
Roll into balls and refrigerate until ready to fry. Heat up the oil to 325° F and fry a few crab balls at a time. They take mere minutes, be careful not to cook too long or they can soak up the oil and fall apart.
They are best served room temperature and with a lovely remoulade or tartar sauce.Print
- 1 container real lump crab meat (8 oz)
- 1 package Jiffy Cornbread mix
- 1 cup breadcrumbs
- 4 oz cream cheese, room temperature
- 1 cup shredded cheddar cheese
- 1 egg
- 1 stick butter, melted
- 1/2 cup whole milk
- 1 Tablespoon red pepper, finely chopped
- 1 Tablespoon onion, finely chopped
- 1 clove garlic
- 2 Tablespoons sugar
- Pinch of salt
- Saute the onion and pepper in a Tablespoon of oil until softened. Add the garlic and saute another 30 seconds. Let cool.
- Combine the rest of the ingredients in a large bowl. Add the onions and peppers. Carefully mix.
- Shape into small balls and place on a baking sheet with parchment paper.
- In a pot, wok or saute pan, add oil over medium high heat. You want there to be enough oil to cover the crab balls by 3/4.
- Drop in 4-5 crab balls at a time and let them cook until they turn a golden brown, between 4-5 minutes, turning occasionally.
- Place on paper towels and continue until all poppers are done.