Crab Bites with Persian Cucumber Dip

Who doesn’t love anything fried?  I can’t think of too many people.  The crispy, deep fried taste is like none
other.  I have to admit that I would much
prefer a fried anything over something sweet. 
Albeit, not good for my health – in moderation, it is an allowed
indulgence.

With crab season just hitting its stride, I love this time
of year.  It is time to have friends over
during the holidays and celebrate the season. 
What better way, than to have a few divine appetizers and some great
wine or signature cocktail to kick off the holidays.  These tasty crab bites are just the ticket –
simple, tasty and a crowd pleaser for most. 
You can make the mixture ahead of time and even form and roll in the
panko, then just heat up the oil and fry those babies up.

I am obsessed this season with Persian Cucumbers.  I have been adding them to my cheese plates
and then just having them as a snack with a flavor fancy salt.  They are crisp, crunchy and ever so
satisfying while being pretty darn good for you.  I guess minus the salt of course.  Moderation is the key.  I though why not add to the contrast of the
crab bites and create a special dipping sauce for them.  The combination was nothing short of
brilliant.

I envision chilled prosecco or pale ale to accompany these
little golden nuggets of fried delight.

Crab Bites with Persian Cucumber Dip

8 oz. Lump Meat Crab

½ Cup Scallions, minced

1 Egg

¼ Cup Panko Bread Crumbs + extra for coating the crab bites

¼ t. Salt

¼ t. Pepper

2 Cloves Garlic, minced

1 T. Mayonnaise

1 t. Dijon
Mustard

In a bowl, add all of the above ingredients and mix gently
until combined.  Be careful not to over
mix.  Use a small cookie scoop to form
one inch balls.

In a small bowl add the extra panko to roll the crab bites into
and set onto a plate until ready to cook. 
Keep refrigerated until ready to cook.

Fill a frying pan with olive oil to about ½ inch.  Heat on medium until it reaches about 325
degrees.  Add the crab bites one by one
and cook for about 3 to 4 minutes total. 
Keep turning to prevent burning. 
Remove onto a paper towel and season with salt.  Serve immediately.

See Also

Persian Cucumber Dip

¼ Cup Scallions, minced

½ Cup Sour Cream

½ Cup Persian Cucumber, finely diced

½ t. Garlic Powder

1 T. Fresh Dill, minced

¼ t. Salt

grinds fresh
pepper

Add all of the ingredients to a small bowl and mix
well.  Refrigerate until ready to use.

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