Sunday, December 29, 2013

Cheesy Crab Poppers


Gotta try these real soon!

There are a few things I would change in this recipe aside from adding some hot peppers or hot sauce.  I would saute the vegetables first since I hate biting into crunchy raw vegetables in this type of appetizer.

This one is a winner!



Ingredients

1 package (10 oz) of lump crab meat
1 box of Jiffy corn muffin mix
1 cup panko breadcrumbs
1 8oz package of cream cheese, softened at room temperature
1 cup shredded sharp cheddar cheese
1 large egg
1 stick of unsalted butter, melted
½ cup milk
½ red bell pepper, finely chopped
2 green onions, sliced
1 clove garlic, minced
2 tablespoons sugar
Pinch of salt
Canola oil, for frying



Directions


Combine all of the ingredients in a large bowl and mix well.


Roll the mixture into balls, just slightly smaller than the size of golf balls. Set on parchment paper or a baking sheet.

In a large, high walled pot or a wok, heat oil over medium-high. You want to make sure there is enough oil to cover ⅔ of the crab balls.

Test the oil to see if it’s ready by dipping the end (handle-side) of a wooden spoon in the oil. If the oil begins to bubble, it’s ready. If not, let it sit a bit longer.

Once the oil is ready, drop in 4-5 crab balls. Reduce the heat slightly and let them cook until a deep orangey-brown, turning occasionally. Remove the poppers from the oil and let them drain on a paper towel.

Once they’re cool enough to handle, cut a ball in half to check. If the inside is cooked well, then continue to cook the poppers in the same manner. If the inside seems to have cooked less than the outside, then reduce the heat of the oil and try again, leaving the poppers in for slightly longer until they reach the proper color.


Serve the poppers warm with dipping sauce of your choice!

This recipe makes about 30 poppers.


Photo and recipe source: Host The Toast


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