Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. lump crab meat | ||
| 2 c. crushed Ritz crackers, divided | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| ¼ c. finely chopped green bell pepper | ||
| ¼ c. finely chopped onion | ||
| ¼ c. Hy-Vee evaporated milk | ||
| 2 tbsp. Hy-Vee Dijon mustard | ||
| 2 tbsp. Hy-Vee Worcestershire sauce | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| ½ c. Hy-Vee skim milk | ||
| 1 Hy-Vee large egg | ||
| Hy-Vee vegetable oil |
Directions
- In a large bowl, combine crab meat and 1 cup cracker crumbs.
- In a large skillet, melt butter over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt and pepper. Cover and refrigerate for 1 to 6 hours.
- Form crab mixture into 16 (approximately 1-1/2-inch diameter) balls. In a medium bowl, whisk milk and egg together. In a separate medium bowl, place remaining 1 cup cracker crumbs. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
- In a large stock pot, heat 2 inches oil to 350 degrees. Working in batches and turning occasionally, fry crab poppers until golden brown, 4 to 6 minutes per batch. Transfer to paper towels.
Recipe Source:
Hy-Vee ad from December 8, 2013.