Crab Poppers


Crab Poppers

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Pulled apart crab poppers

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    Servings and Ingredients

    Serves 16
    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


    1. In a large bowl, combine crab meat and 1 cup cracker crumbs.
    2. 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.
    3. 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.
    4. 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.