Crab Crunchies

Why You’ll Love This Recipe

I love these crab crunchies because they’re everything a good appetizer should be—crispy, creamy, savory, and satisfying. They’re easy to prepare ahead of time, bake quickly, and pair well with just about any dipping sauce. Whether I’m hosting or just craving a seafood snack, these little bites never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cooked crab meat, finely chopped

• 4 oz cream cheese, softened

• 1/2 cup shredded sharp cheddar cheese

• 1/4 cup finely chopped green onions

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/4 teaspoon paprika

• Salt and black pepper to taste

• 1 cup panko breadcrumbs

• 2 large eggs, beaten

• 2 tablespoons melted butter (optional, for extra crisp)

Directions

1. I preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a mixing bowl, I combine the cream cheese, shredded cheddar, green onions, Dijon mustard, garlic powder, paprika, salt, and pepper until smooth.

3. I gently fold in the chopped crab meat until evenly mixed.

4. I shape the mixture into small balls or patties, using about 1½ tablespoons per piece, and set them aside on a plate.

5. I dip each crab ball into the beaten eggs, then roll it in panko breadcrumbs until fully coated.

6. I place the coated crab crunchies on the prepared baking sheet and brush the tops with melted butter if I want extra crisp and color.

7. I bake them for 12–15 minutes, until they’re golden brown and heated through.

8. I let them cool slightly before serving—perfect with a squeeze of lemon, tartar sauce, or creamy aioli.

Servings and timing

• Serves: 16 nuggets

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

• Calories: Approximately 95 kcal per nugget

Variations

• Swap crab for canned tuna, salmon, or even cooked shrimp for a twist.

• Add a pinch of cayenne or hot sauce for heat.

• Use different cheeses like pepper jack or Swiss for flavor variation.

• Stir in finely chopped bell pepper or celery for crunch and color.

• Make them mini and serve with toothpicks for party platters.

Storage / reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I bake or air fry them at 350°F for 5–7 minutes until crisp again. I don’t recommend microwaving, as it softens the texture. These can also be frozen before baking—just thaw slightly before putting them in the oven.

FAQs

Can I make these ahead of time?

Yes—I assemble them and refrigerate up to a day ahead, then bake just before serving for the freshest crunch.

What kind of crab should I use?

I prefer lump crab meat for the best texture and flavor, but canned or imitation crab also works well in a pinch.

Can I pan-fry instead of baking?

Yes—I fry them in a little oil over medium heat for about 2–3 minutes per side until golden and crispy.

Are they gluten-free?

Not as written, but I can use gluten-free panko breadcrumbs and double-check all other ingredients to make them gluten-free.

What dips go best with crab crunchies?

I love them with lemony aioli, spicy remoulade, tartar sauce, or even a touch of sriracha mayo for a kick.

Conclusion

These Crab Crunchies are a go-to whenever I want something snackable, savory, and a little indulgent. Whether I’m making them for guests or a solo treat, they’re always a hit with their creamy interior and crispy panko crust. I hope they become a favorite in your appetizer rotation too!