Crabmeat Bites

Name: Crabmeat Bites
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 2 Tbsps finely chopped celery; 454 grams fresh backfin crabmeat, drained and flaked; 158 milliliters commercial cracker meal; 59 milliliters fine, dry breadcrumbs; 1 teaspoons dry mustard; 1 large egg; 1 teaspoons minced garlic; 2 Tbsps lemon juice; 59 milliliters mayonnaise; 2 Tbsps finely chopped onion; 1 teaspoons paprika; 2 Tbsps finely chopped red bell pepper; 0 teaspoons salt; 36 servings Vegetable oil

Crabmeat Bites requires about 45 minutes from start to finish. This recipe serves 36. One portion of this dish contains about 3g of protein, 16g of fat, and a total of 169 calories. It is a good option if you're following a dairy free and pescatarian diet. If you have celery, bell pepper, breadcrumbs, and a few other ingredients on hand, you can make it.

Instructions

Combine crabmeat and next 10 ingredients in a large bowl, stirring well. Stir in dry breadcrumbs until crabmeat mixture holds shape when formed into a ball. Shape crabmeat mixture into balls using about 1 tablespoon of mixture per ball, and coat each ball evenly with cracker meal.

Ingredients you will need

Breadcrumbs

Cracker Crumbs

Crabmeat

Equipment you will use

Bowl

Pour oil to depth of 3 inches into a Dutch oven; heat to 37

Ingredients you will need

Cooking Oil

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Dutch Oven

Fry crabmeat balls, a few at a time, 2 minutes or until golden.

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Crabmeat

Drain on paper towels.

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Paper Towels

Equipment

Bowl

Dutch Oven

Paper Towels

Ingredients

Servings:

2Tbsps

finely chopped celery 454grams

fresh backfin crabmeat, drained and flaked 158milliliters

commercial cracker meal 59milliliters

fine, dry breadcrumbs 1teaspoons

dry mustard 1large

egg 1teaspoons

minced garlic 2Tbsps

lemon juice 59milliliters

mayonnaise 2Tbsps

finely chopped onion 1teaspoons

paprika 2Tbsps

finely chopped red bell pepper 0teaspoons

salt 36servings

Vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.