Crispy Fried Crab Bites (Print Version)
# Ingredients:
01 -
450 g fresh lump crab meat, drained and patted dry
02 -
60 g panko breadcrumbs
03 -
30 g all-purpose flour
04 -
1 large egg, beaten
05 -
0.5 g garlic powder
06 -
0.5 g onion powder
07 -
0.5 g paprika
08 -
Salt and freshly ground black pepper, to taste
09 -
Vegetable oil or canola oil, for frying
10 -
Fresh parsley, chopped, for garnish
11 -
Tartar sauce or garlic butter, for serving
# Instructions:
01 -
Carefully examine lump crab meat for shell fragments, removing any while keeping the pieces intact.
02 -
Arrange three shallow dishes: flour in the first, beaten egg in the second, and a mixture of panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third.
03 -
Working in small batches, lightly coat crab meat in flour, shaking off excess, then dip into egg wash, and press firmly into the seasoned panko mixture, ensuring an even coating.
04 -
In a large skillet or Dutch oven, heat 2–5 cm of oil to 175°C.
05 -
Fry crab bites in batches for 2–3 minutes per side until golden and crisp. Do not crowd the pan.
06 -
Transfer fried crab bites using a slotted spoon to a wire rack or plate lined with paper towels. Garnish with chopped parsley and serve immediately with dipping sauce.
# Notes:
01 -
Select premium lump crab and pat very dry for optimal coating adhesion and texture.
02 -
Oil must reach precise frying temperature; if too low, bites absorb oil and lose crispness.
03 -
Old Bay seasoning or cayenne pepper can be added to the breadcrumb mixture for variation.
04 -
Crab bites may be prepared in an air fryer at 190°C for 8–10 minutes, turning halfway through.
05 -
Breading can be completed up to four hours ahead and stored in a single layer, covered, in the refrigerator.