Crab Stick Dippers
photo by teresas
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 1 large egg
- 4 egg whites
- 6 tablespoons chives, finely minced
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 4 (6 ounce) cans crabmeat, drained, flaked, cartilage removed
- 2 cups dry breadcrumbs
- 2 tablespoons canola oil
directions
- In a large bowl, gently beat egg & egg whites.
- Stir in chives, flour, baking powder, salt & pepper, & mix well.
- Fold in crabmeat, then cover & cool in refrigerator several hours.
- Put bread crumbs in a pie plate or other shallow bowl.
- Measure crabmeat mixture by mounding one tablespoon [about 1/8 cup], then shaping that amount into a small flat stick or cake about 3/4" thick.
- Gently roll & coat each stick in bread crumbs & set aside. There should be about 24 sticks.
- In a large nonstick skillet, with oil over medium-high heat, cook crab sticks in batches for about 4 minutes on each side, or until golden brown.
- As each stick is removed from oil, place on paper-towel lined wire rack.
- Serve at room temperature with a seafood dipping sauce.
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Reviews
-
This was so yummy! I made it into our supper, not just an appetizer. I tried making them into sticks, but the crab mixture was super wet and it was just oozing apart. So after trying a few sticks I made the rest into patties. I think my eggs were pretty big so I had too much egg white in the mix. They still turned out excellent though. My hubby mixed up some mayo with Cholula (hot sauce) and a little chili powder, which made a great dipping sauce for them. This is definitely something I'll make again. Thanks so much for posting!