Panko-Crusted Crab Balls with Rémoulade Sauce
Author: 
 
Makes 8
Ingredients
  • 1 pound jumbo lump crabmeat, picked free of shell
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped green bell pepper
  • 1 tablespoon minced green onion (green parts only)
  • 1 teaspoon Creole Seasoning (recipe follows)
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 large eggs, divided
  • ⅓ cup mayonnaise
  • 3 cups plus 2 tablespoons panko (Japanese bread crumbs), divided
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • ⅓ cup clarified butter
  • Rémoulade Sauce (recipe follows)
  • Garnish: minced fresh chives or parsley
Instructions
  1. In a large bowl, combine crabmeat, bell peppers, green onion, Creole Seasoning, hot sauce, Worcestershire, ½ teaspoon salt, and ½ teaspoon pepper. Lightly but thoroughly stir with a fork, being careful to keep lumps of crabmeat intact. Lightly beat 1 egg; gently add beaten egg and mayonnaise to crabmeat mixture. Add 2 tablespoons bread crumbs. Cover and refrigerate for 1 hour.
  2. Line a baking sheet or shallow pan with parchment paper. Using a rounded 2-ounce scoop, shape chilled crabmeat mixture into 8 equal balls. Place on prepared pan. Refrigerate until firm enough to hold together well, about 3 hours.
  3. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  4. In a small bowl, lightly whisk together milk and remaining 1 egg. In a shallow dish, whisk together flour, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. In another shallow dish, place remaining 3 cups bread crumbs.
  5. One at a time, gently and lightly dust chilled crabmeat balls in flour mixture. Dip in egg wash, letting excess drip off. Gently roll crabmeat balls in bread crumbs. Place on prepared pan.
  6. Line another large rimmed baking sheet with parchment paper.
  7. In a 12-inch heavy-bottomed skillet, heat clarified butter over medium heat for about 3 minutes, being careful not to burn butter. Place 4 crabmeat balls ½ to 1 inch apart in pan; cook until undersides are nicely browned, about 3 minutes. Using a spatula, gently turn balls over; cook until browned, about 2 minutes. Place on prepared pan. Repeat with remaining 4 crabmeat balls.
  8. Bake just until cooked through and lightly plumped, 5 to 7 minutes. Serve with Rémoulade Sauce. Garnish with chives or parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/panko-crusted-crab-balls-with-remoulade-sauce/