Think bite-size crab cakes with extra crunch: a tender, briny center wrapped in a shatter-crisp coating you can bake, pan-fry, or air-fry. Crab Crunchies are the ultimate snacking appetizer—fast to mix, easy to shape, and wildly dippable.
Why You’ll Love Them
- Crispy outside, juicy inside: Panko + quick chill = crunch without greasiness.
- Flexible cooking: Bake, pan-fry, or air-fry—same mix, same great texture.
- Make-ahead friendly: Chill or freeze, then cook to order.
- Crowd appeal: Mild, savory, and perfect with lemony aioli or classic cocktail sauce.
Ingredients
Crab Mixture
- 1 lb (450 g) lump crab meat, picked over for shells
- 1 large egg
- ¼ cup (60 ml) mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice + ½ tsp zest
- 1½ tsp Old Bay or seafood seasoning
- 1 small garlic clove, finely minced (or ½ tsp garlic powder)
- 2 tbsp finely chopped parsley
- 2 tbsp very finely diced celery (or green onion)
- ½ cup (30 g) panko breadcrumbs (in the mix)
Coating
- 1¼ cups (75 g) panko breadcrumbs
- 2 tbsp neutral oil (if baking/air-frying; more for pan-frying)
- Kosher salt & black pepper
To Serve (choose one or more)
- Lemon wedges
- Lemon-Garlic Aioli: ¼ cup mayo + 1 tsp lemon juice + ½ small grated garlic + pinch salt
- Cocktail Sauce: ¼ cup ketchup + 1–2 tsp prepared horseradish + squeeze of lemon
- Sweet chili sauce or tartar sauce
Time & Yield
- Prep: 20 minutes (plus chilling)
- Chill: 20–30 minutes
- Cook: 10–15 minutes
- Total: ~50–60 minutes
- Yield: ~24 pieces (8–10 appetizer servings)
How to Make Crab Crunchies
1) Mix & Shape
- In a large bowl, whisk egg, mayo, Dijon, lemon juice/zest, Old Bay, garlic, parsley.
- Fold in crab, celery, and ½ cup panko gently—keep lumps intact. Season to taste.
- Scoop into 1-tablespoon mounds; roll into balls or slightly flatten into nuggets.
2) Chill for Structure
- Place on a parchment-lined tray; chill 20–30 minutes to firm. This prevents breaking and boosts crunch.
3) Coat
- In a shallow dish, toss 1¼ cups panko with a pinch of salt/pepper.
- Roll each piece to coat, pressing lightly so crumbs adhere.
Choose Your Cooking Method
A) Bake (easy + crispy)
- Heat oven to 425°F (220°C).
- Toss panko coating with 2 tbsp oil or mist generously with spray oil.
- Arrange on a lightly oiled rack over a sheet pan; bake 10–13 minutes, flipping at 7 minutes, until deep golden.
B) Air-Fry (max crunch, minimal oil)
- Heat air fryer to 400°F (205°C).
- Lightly spray both sides of the pieces and the basket.
- Cook 7–10 minutes, shaking once, until crisp and golden.
C) Pan-Fry (extra-crunch classic)
- Heat a thin ⅛-inch layer of neutral oil over medium.
- Fry in batches 2–3 minutes per side until golden; drain on a rack and sprinkle with flaky salt.
Nutrition (Per 3 pieces, baked)
Approx. 210–240 kcal, 9–11 g fat, 16–19 g carbs, 15–17 g protein, ~420 mg sodium (varies by brand and dip).
Serve
- Plate hot with lemon wedges and your favorite dip. Scatter extra parsley and a dusting of Old Bay for color.
Pro Tips for Restaurant-Level Crunch
- Dry your crab: Pat gently with paper towels so the mix isn’t wet.
- Don’t over-mix: Fold just until combined to keep the interior delicate.
- Chill before cooking: Key for clean edges and less breakage.
- Rack > sheet: Elevated airflow crisps all sides in the oven.
- Season the crumbs: A pinch of salt/Old Bay in the coating makes the crust pop.
Variations & Twists
- Spicy Crunchies: Add ½–1 tsp hot sauce or a pinch of cayenne to the mix.
- Herb-Lemon: Swap parsley for dill + add extra zest.
- Cheesy: Fold in ¼ cup finely grated Parmesan to the coating for nutty depth (best for baking).
- Gluten-Free: Use GF panko and ensure your seasoning is GF.
- Mini Cakes: Flatten into 2-inch patties; cook 1–2 minutes longer.
Make-Ahead, Freezing & Reheating
- Chill (raw): Shape, coat, and refrigerate up to 24 hours.
- Freeze (raw): Freeze on a tray, then bag up to 2 months; cook from frozen, adding 2–3 minutes.
- Reheat: 375°F (190°C) oven or 360°F (182°C) air fryer 5–7 minutes to re-crisp.
Suggested Sides & Serving Ideas
- Pile on a platter with cucumber slices and microgreens.
- Serve slider-style in mini brioche with aioli and pickled onions.
- Add to a salad (arugula, avocado, cherry tomatoes, lemon vinaigrette).
Why They’re a Crowd Favorite
They deliver everything people love about crab cakes—sweet seafood, savory seasoning, and tender texture—wrapped in a super-crisp shell that stays crunchy. Mix, chill, cook your way, and watch the plate disappear.