Cheesy Crab Poppers
Courtesy of Mr. Food Test Kitchen
Serve With:
Your favorite dipping sauce!
Servings: 30
Your favorite dipping sauce!
Prep Time: n/a
Cook Time: 30 Min.
What you need:
* 1 (10-ounce) container lump crab meat, drained well
* 1 (8-1/2-ounce) package corn muffin mix
* 1 c. Panko bread crumbs
* 1 c. shredded sharp cheddar cheese
* 4 oz. cream cheese, softened
* 1 stick butter, melted
* 1 egg, lightly beaten
* 1/4 c. milk
* 2 scallions, thinly sliced
* 1/4 tsp. salt
* 1/4 tsp. cayenne pepper
* 2 c. vegetable oil
* 1 (8-1/2-ounce) package corn muffin mix
* 1 c. Panko bread crumbs
* 1 c. shredded sharp cheddar cheese
* 4 oz. cream cheese, softened
* 1 stick butter, melted
* 1 egg, lightly beaten
* 1/4 c. milk
* 2 scallions, thinly sliced
* 1/4 tsp. salt
* 1/4 tsp. cayenne pepper
* 2 c. vegetable oil
What to do:
1. In a large bowl, combine corn muffin mix, bread crumbs, cheddar cheese, cream cheese, butter, egg, milk, scallions, salt and cayenne pepper; mix well. Gently stir in crab meat until combined. Form mixture into 1-1/2-inch balls.
2. In a deep skillet or soup pot over medium-high heat, heat oil until hot. Add several crab balls to oil, making sure not to overcrowd. Cook 4 to 5 minutes, or until golden brown, stirring occasionally. Place on paper towel-lined plate to drain. Repeat with remaining crab balls. Serve warm.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. In a deep skillet or soup pot over medium-high heat, heat oil until hot. Add several crab balls to oil, making sure not to overcrowd. Cook 4 to 5 minutes, or until golden brown, stirring occasionally. Place on paper towel-lined plate to drain. Repeat with remaining crab balls. Serve warm.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.