Ingredients
- 1 tablespoon minced red bell pepper
- 1 tablespoon minced yellow bell pepper
- 1 tablespoon minced red onion
- 2 tablespoon diced avocado
- 1 teaspoon old bay seasoning
- 1/4 teaspoon sriracha sauce
- 1 1/2 teaspoon spiced mayo (recipe below)
- 1 teaspoon large egg
- 2 tablespoon panko bread crumbs
- 8 ounce jumbo lump crabmeat
- 2 cup plain dry breadcrumbs
- 1 tablespoon minced red bell pepper
- 1 tablespoon minced yellow bell pepper
- 1 tablespoon minced red onion
- 2 tablespoon diced avocado
- 1 teaspoon old bay seasoning
- 1/4 teaspoon sriracha sauce
- 1 1/2 teaspoon spiced mayo (recipe below)
- 1 teaspoon large egg
- 2 tablespoon panko bread crumbs
- 8 ounce jumbo lump crabmeat
- 2 cup plain dry breadcrumbs
- 3/4 cup prepared mayo
- 1 1/2 teaspoon sriracha sauce
- 1/2 teaspoon lemon juice
- 1/4 teaspoon chopped chives
Preparation
Baking Directions:
Film a sauté pan with oil and set over low heat.
Gently cook peppers and onions until soft.
Place in a bowl and let cool.
Then add Old Bay, sriracha sauce, lemon zest, mayo, egg and panko and mix well.
Add crab and avocado and toss gently without breaking up the crab too much.
The mixture should be wet but you should be able to form a 1-inch ball.
If too dry, add a bit more spiced mayo.
Form the mixture into balls, roll each in breadcrumbs and refrigerate for 30 minutes.
Heat a pot of oil to 375 degrees.
Remove the crab balls from the refrigerator.
Take a few at a time, roll in breadcrumbs again and place in the fryer.
Cook until golden brown, about 2 ½ minutes.
Remove them from the oil and season with salt and pepper.
Serve with remaining spiced mayo.
