It’s Christmas Eve and I’ve got about 20 million things to get done, but I have one very important thing to do before I can go brave the cold and brace myself against the hoards of last minute shoppers– I’ve got to share this recipe with you.
I made these Cheesy Crab Poppers on a whim a few days ago because they are really quite easy, but I never had any intention of sharing them with you this quickly, mainly because I don’t usually rush to put up recipes. (I have a little back log and I try to go in order). That being said, after I took one bite of a crabby, cheesy, cornbread-y ball, I knew I had to get into the spirit of Christmas and give the gift of tastiness to all of my friends immediately.
I know I just said “give the gift of tastiness”, which is up there on the list of the lamest things I’ve ever written, but the sentiment is genuine. I really enjoyed these and I want to share them with you. If you’re like me and still have to run to the grocery store today to whip together some little bites for your friends and family, hopefully you’ll see this in time. If not, consider it a belated holiday present!
The cornbread brings out the sweetness of the crab in these pop-able appetizer bites, and the addition of the bell peppers and cheese gives it all a great balance of flavors. You can even add a bit of chopped jalapeno for a kick of spice if you’d like, or dip them in a mix of sriracha, creamy horseradish, and mayo like I did! (By the way, that is my go-to appetizer dip. The amount of each is up to your own personal preference, but you really can’t go wrong with it in my opinion!)
These Cheesy Crab Poppers are great year-round appetizers, so don’t feel bad if you don’t get to make them today. Give them ago for New Year’s Eve, or for any party you host. Your guests will gobble them up, so make sure you make a lot!
I’m going to get going because my Christmas Eve festivities are approaching, but I hope you have a wonderful holiday if you’re celebrating! Also, I’d love to hear what foods you traditionally make for Christmas Eve or Christmas. Share your ideas in the comments– I could always use some more inspiration!
Cheesy Crab Poppers
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
Yield: 30 poppers
Print Recipe
Pin RecipeIngredients
- 1 package (~10 oz) of lump crab meat
- 1 box of Jiffy cornmuffin mix
- 1 cup panko breadcrumbs
- 1 8oz package of cream cheese, softened at room temperature
- 1 cup shredded sharp cheddar cheese
- 1 large egg
- 1 stick of unsalted butter, melted
- 1/2 cup milk
- 1/2 red bell pepper, finely chopped
- 2 green onions, sliced
- 1 clove garlic, minced
- 2 tablespoons sugar
- Pinch of salt
- Canola oil, for frying
Instructions
- Combine all of the ingredients in a large bowl and mix well.
- Roll the mixture into balls, just slightly smaller than the size of golf balls. Set on parchment paper or a baking sheet.
- In a large, high walled pot or a wok, heat oil over medium-high. You want to make sure there is enough oil to cover 2/3 of the crab balls.
- Test the oil to see if it’s ready by dipping the end (handle-side) of a wooden spoon in the oil. If the oil begins to bubble, it’s ready. If not, let it sit a bit longer.
- Once the oil is ready, drop in 4-5 crab balls. Reduce the heat slightly and let them cook until a deep orangey-brown, turning occasionally. Remove the poppers from the oil and let them drain on a paper towel. Once they’re cool enough to handle, cut a ball in half to check. If the inside is cooked well, then continue to cook the poppers in the same manner. If the inside seems to have cooked less than the outside, then reduce the heat of the oil and try again, leaving the poppers in for slightly longer until they reach the proper color.
- Serve the poppers warm with dipping sauce of your choice!
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This sounds amazing!
Do you use real crab meat or artificial?
Thanks!!
Jena
Definitely use real crab meat. They sell it in containers usually in the seafood section. It’s a bit expensive but worth every penny!
Can these be baked? And can I make them ahead and fry them when ready to serve? Thanks! Making them tonight
Hi Yizbeth! So sorry I just saw this. I don’t know how they would work out baked, honestly, but I think it could probably work. You can make them ahead and fry when ready to serve, although you probably already figured this all out if you did wind up making them that night. I hope you enjoyed them!
Looks like its been a while since these comments…but tried these tonight in fry daddy (deep fryer) they were really good. However, since this was a “test run” I also tried baking them ( 425 about 25 mins) also good but flattened out like little biscuits. Since I use my fry daddy only outside(hate fried odor in the house) makes more since to cook in oven for Christmas. Another thing I discovered is if the batter is chilled, much easier to handle. Thanks for a very tasty appetizer!
I’m glad you liked them, Tanya, and thanks for all of the feedback!
I can’t wait to try these. What is the dipping sauce in the picture?
Hi Kristen! I believe I combined horseradish, sriracha, and mayo for the dip. It’s typically my go-to for crab cakes or shrimp =)
I use CAJUN REMOULADE SAUCE for most of my seafood. It is delicious.
½ cup light sour cream or mayonnaise, light or plain yogurt
1 red onion or scallion, chopped fine
1-2 tsp. minced garlic
1-2 tsp. Cajun or Creole seasoning
2 Tbsp. Dijon or Creole mustard
1 Tbsp. Frank’s hot sauce
1 Tbsp. lemon juice.
Mix together. Serve.
I made these for Christmas Eve (2014) and they were a HUGE hit (none left). I will definitely make these again soon. Question: In a pinch I thought these would be good with tuna also: Have you ever try they like that?
I haven’t tried them with tuna,but I’ll have to give it a go sometime!
here’s a dipping sauce that is great on anything, and like you I made it up lol. 1cup mayo, 1 cup of sour cream and great value Southwestern mustard (walmart brand) to taste, is awesome on sausage balls, corn dogs onion rings …
Has anyone made these ahead and froze them? Just wondered how they would reheat by baking.
Did you ever make these and freeze them ? Not cooked tho from raw?
Do you really mix everything together or do you roll these in the breadcrumbs? Just wanted to verify before trying. They look like they would be great.
What is the difference between deep frying them or in a pan ,like u say.
You can deep fry them in a deep fryer. This method just requires a bit less oil and might be easier for those who don’t own a deep fryer. The end result is pretty much the same =) Hope that helps!
Made these for a party. i’m not keep or skilled with frying so I made a batch fried in oil and another in mini muffin tins. I have to say the flavor came out better in the mini’s and held their shape- I had taken note of those who had baked and they spread out. They also looked better, but that I’m sure was my frying skills.
The recipe made a ton, so I did not cook them all and am freezing the rest . for breakfast, I did saute a few in butter and topped with poached eggs. Now, that was a winner!!! Great bunch recipe
Super easy to make. Im not a fish person but these were delish!! We didnt tell the kids (3 & 4 yrs old) that there was crab in them, and they ate them up super fast with tarter sauce, they call pickle sauce lol. Hubby loves all things fish and these were a winner with a big salad on the side and your horseradish mix sauce. Thank you!! Im going to try the fried spinach bites next… mmmm!
I’m so glad that they were a hit with the family! Thanks for letting me know!
What is your recipe for the dipping sauce for your fired crab balls? Would love eto try it