Crab Puff Recipe

Prepare filling

In a medium bowl, gently flake the lump crab meat with a fork to remove any shells and large lumps. Be careful not to overwork the crab so it stays tender.

Add the softened cream cheese, mayonnaise, green onions, finely diced jalapeño, chopped cilantro, lime juice, Dijon mustard, Old Bay, salt, and pepper to the crab.

Using a rubber spatula, fold the ingredients together until just combined and smooth. Taste and adjust seasoning with a pinch more salt, pepper, or lime if needed. Chill the mixture in the refrigerator for 20–30 minutes to firm up slightly (this makes shaping easier).

Set up breading station

Place the all-purpose flour (optionally mixed with 1 tablespoon cornstarch) in a shallow bowl. Put the beaten egg in a second shallow bowl. Place the Panko breadcrumbs in a third shallow bowl; if desired, stir in the 1 tsp neutral oil or brush lightly on Panko to encourage browning.

With slightly damp hands, portion the chilled crab filling into 12 equal pieces (about 1 tablespoon + a little each — roughly 12 puffs). Roll each portion into a compact ball or slightly oval puff. If the filling is too soft, chill 10 more minutes or dust hands with a little flour.

Lightly dust each shaped puff in flour, shaking off excess. Dip into the beaten egg, ensuring full coverage, then roll thoroughly in Panko breadcrumbs to coat. Press gently so the crumbs adhere. For an extra-crispy shell, repeat egg wash and Panko for a double coat.

Place the breaded puffs on a tray lined with parchment. Chill in refrigerator for 10 minutes to set the coating while you heat the oil.

Fry the puffs

In a heavy-bottomed pot or deep skillet, heat 1.5–2 cups vegetable oil to 350°F (175°C). If you don’t have a thermometer, test with a breadcrumb — it should sizzle and brown in about 20–30 seconds. Fry the puffs in batches of 4–5 so they aren’t crowded.

Carefully lower the chilled puffs into the oil and fry 2.5–3.5 minutes, turning once, until golden brown and crisp. Internal temperature should be at least 145°F (63°C) for crab. Remove with a slotted spoon to a paper towel-lined rack to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

While the puffs chill or fry, whisk together the ponzu sauce, sweet chili sauce, rice vinegar, soy sauce, sesame oil, and lime juice in a small bowl until smooth.

Taste and adjust balance: more sweet chili for sweetness/heat, more ponzu for acidity/salt. Stir in thinly sliced scallion and toasted sesame seeds if using. Transfer to a small serving bowl.

Arrange 3–4 Crab Puffs per plate (or 12 total for a platter), garnish with extra sliced jalapeño or cilantro if desired, and serve hot with the Sweet Chili Ponzu on the side for dipping.

Leftovers: store cooled puffs in airtight container in refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.