Description
Crab Crunchies are a delightful American appetizer featuring lump crab meat mixed with savory seasonings and crunchy buttery crackers, then baked until golden and crispy. Perfect for parties or as a delicious seafood snack, these crab cakes offer a flavorful blend of mayonnaise, Dijon mustard, Worcestershire sauce, and fresh lemon juice, garnished with parsley and a buttery finish.
Ingredients
Scale
Crab Mixture
- 1 pound lump crab meat, drained and picked over for shells
- 1 cup crushed buttery crackers
Wet Ingredients & Seasonings
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Finishing
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine Crab and Crackers: In a large bowl, gently mix the lump crab meat with the crushed buttery crackers, careful to keep the crab mostly intact to maintain texture.
- Mix Wet Ingredients and Seasonings: In a separate bowl, whisk together the mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, chopped parsley, garlic powder, and black pepper until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the seasoned wet mixture over the crab and cracker mixture. Gently fold together until just combined, avoiding excessive stirring to keep the crab lumps intact.
- Form Crab Crunchies: Scoop the mixture into small mounds or patties using a spoon or your hands, then place them evenly spaced on the prepared baking sheet.
- Brush with Butter: Lightly brush the tops of the crab crunchies with melted butter to enhance browning and flavor during baking.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the crab crunchies are golden brown and heated through.
- Serve: Remove from oven and serve warm with lemon wedges or your favorite dipping sauce for added zest and flavor.
Notes
- For extra crunch, lightly spray the tops of the crab crunchies with cooking spray and broil for 1 to 2 minutes at the end of baking.
- You can pan-fry the crab crunchies in a lightly oiled skillet over medium heat for 3 to 4 minutes per side as an alternative to baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
