Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and make for easier cleanup.
- In a medium bowl, gently combine the lump crab meat, mayonnaise, chopped chives, Dijon mustard, Worcestershire sauce, and garlic powder. Be careful not to overmix; you want to keep the crab lumps intact as much as possible.1 pound lump crab meat, 1/2 cup mayonnaise, 2 tablespoons finely chopped fresh chives, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder
- Season the crab mixture with salt and freshly ground black pepper to your liking. Taste a small amount to ensure the seasoning is balanced.to taste salt, to taste freshly ground black pepper
- In a separate shallow dish or plate, combine the panko breadcrumbs and grated Parmesan cheese. Stir in the melted unsalted butter until the breadcrumbs are evenly moistened. This buttery coating is key to achieving that ultimate crunch.1 cup panko breadcrumbs, 1/4 cup finely grated Parmesan cheese, 2 tablespoons melted unsalted butter
- Using a small spoon or an ice cream scoop (about 1-2 tablespoons per portion), carefully form the crab mixture into small patties or mounds. Gently press each crab mound into the panko-Parmesan mixture, ensuring it’s well coated on all sides.
- Place the coated crab crunchies onto the prepared baking sheet, leaving a little space between each one.
- Bake for 12-15 minutes, or until the crunchies are golden brown and heated through. The edges should be delightfully crisp, and the crab should be flaky.
- Carefully remove the Crab Crunchies from the oven. Serve immediately with lemon wedges on the side for a burst of freshness, if desired.lemon wedges
Notes
Store in an airtight container lined with paper towels in the refrigerator for up to 2-3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes for best crispiness.