CHEESY CRAB POPPERS

I made these Cheesy Crab Poppers on a whim a few days ago because they are really quite easy, but I never had any intention of sharing them with you this quickly, mainly because I don’t usually rush to put up recipes.  (I have a little back log and I try to go in order).  That being said, after I took one bite of a crabby, cheesy, cornbread-y ball, I knew I had to get into the spirit of Christmas and give the gift of tastiness to all of my friends immediately.

CHEESY CRAB POPPERS

INGREDIENTS
  1. 1 package (~10 oz) of lump crab meat
  2. 1 box of Jiffy cornmuffin mix
  3. 1 cup panko breadcrumbs
  4. 1 8oz package of cream cheese, softened at room temperature
  5. 1 cup shredded sharp cheddar cheese
  6. 1 large egg
  7. 1 stick of unsalted butter, melted
  8. 1/2 cup milk
  9. 1/2 red bell pepper, finely chopped
  10. 2 green onions, sliced
  11. 1 clove garlic, minced
  12. 2 tablespoons sugar
  13. Pinch of salt
  14. Canola oil, for frying

INSTRUCTIONS
  • Combine all of the ingredients in a large bowl and mix well.
  • Roll the mixture into balls, just slightly smaller than the size of golf balls. Set on parchment paper or a baking sheet.
  • In a large, high walled pot or a wok, heat oil over medium-high. You want to make sure there is enough oil to cover 2/3 of the crab balls.