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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sunset reader Herbert Roebuck of Clovis, California, suggests chilling the formed crab balls for an hour or up to 1 day, if you have time, to make them easier to roll in panko. They're delicious served with tartar sauce in addition to the hot sauce. Ingredients:
1/4 cup chopped green onions |
1 tablespoon butter |
1/2 teaspoon dry mustard |
1/4 teaspoon garlic powder |
1/4 teaspoon kosher salt |
6 ounces shelled cooked crab |
2 large eggs |
3/4 cup panko (japanese-style bread crumbs), divided |
about 4 cups vegetable oil for frying |
hot sauce |
Directions:
1. Sauté onions in butter in a medium frying pan over high heat until softened, 1 minute. Transfer to a large bowl. Add mustard, garlic powder, salt, crab, 1 egg, and 1/4 cup panko and stir until blended.
2. Form mixture into 8 balls and set them on an oiled baking sheet. Whisk remaining egg with 2 tbsp. water on a small plate. Put remaining 1/2 cup panko on another plate. Dip balls in egg, then roll in panko.
3. Meanwhile, pour oil into a medium pot, insert a deep-fry thermometer, and heat over high heat to 350°. Cook 3 or 4 balls in oil at a time, turning often, until medium brown, 4 minutes. Transfer croquettes to paper towels. Serve with hot sauce.
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