Description
We used rock crab in these fantastic nuggets but use whatever type of crab that you happen to have on hand.
Ingredients
Units
Scale
- 2 cups panko
- olive oil
- 1 tbsp onion powder
- 1 tbsp Hot Under The Kilt Acadian Cajun seasoning ( sub Old Bay)
- 1 lb rock crab meat, drained
- 4 oz cream cheese
- 1 heaping tbsp mayonnaise
- 1 jalapeno, de seeded and minced
- 12 chives, diced
- 3 eggs
- 1 cup bread crumbs
- 1 cup buttermilk
Sweet Chili Dipping Sauce
- 1 cup mayonnaise
- 1/2 cup sweet Thai chili sauce
- 1/4 tsp jalapeno, de seeded and minced
- 1 tsp Hot Under The Kilt Acadian Cajun seasoning ( sub Old Bay)
- 1/2 tsp pepper
- pinch of salt
Instructions
- Preheat oven to 400F
- Place a bit of olive oil in a spray bottle or oil spritzer.
- Place panko on a parchment lined baking sheet, spritz with olive oil. Bake until golden, 4-5 minutes.
- Transfer the toasted panko to a bowl, add the onion powder and Hot Under The Kilt ( or Old Bay). Set aside.
- Place the drained crab in a bowl, add the cream cheese, mayonnaise, jalapeno, chives, 1 egg, bread crumbs, mix well.
- Place the remaining 2 eggs and buttermilk in a bowl, beat together with a fork.
- Form the crab mixture into nugget shaped portions, about 18.
- Dip the nuggets into the panko mixture, then into the egg wash, and then back into the panko mixture.
- Place a cooling rack on a baking sheet and spray the rack with non stick cooking spray.
- Place the nuggets on the rack and spray with some more olive oil.
- Bake for 10 minutes, turn the crab nuggets and spray with olive oil.
- Bake for another 15 minutes.
- Make the dipping sauce.
- Combine the mayonnaise, sweet chili sauce, jalapeno, Hot Under The Kilt ( or Old Bay), pepper, and salt. Mix well. refrigerate until needed.
- Serve the nuggets with a side of dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: appetizer, seafood,