Whisk the mayonnaise, egg, lemon juice, Old Bay, and Dijon until smooth. Fold in the crab and panko gently, keeping the lumps big.
6 steps, about 15 minutes start to finish.
Whisk the mayonnaise, egg, lemon juice, Old Bay, and Dijon until smooth. Fold in the crab and panko gently, keeping the lumps big.
Roll into 1 1/2 tbsp balls on a parchment-lined sheet and freeze 10 minutes.
Whisk the sauce: mayonnaise, Dijon, granulated garlic, lemon juice, and salt. Refrigerate.
Roll the chilled balls in fine breadcrumbs, pressing gently, then freeze 10 more minutes.
Heat the oil to 365 F. Fry in batches of 5-6 for 4-5 minutes, turning halfway, until deep golden. Let the oil recover between batches.
Drain on paper towels and serve warm with the mustard sauce.
“The double freeze is what keeps the coating on; skip it and the bites unravel in the oil. Leftovers crisp right back up in an air fryer at 350 F for 3-5 minutes.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
forum Join us on Discord
