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Ingredients
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Crab Kickers (for 2 pieces)
Fried Shrimp (alternative for 2 pieces)
Dipping Sauce (shared)
Method
Crab Kickers (for 2 pieces)
- 1
Prepare filling
In a small bowl, flake the imitation crab (or chop lump crab meat) and combine with softened cream cheese, sliced green onions, chopped cilantro, 1 teaspoon lime juice, hot sauce (if using), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly combined and smooth.
- 2
Form cylinders
Divide the filling into two equal portions and shape each into a compact 3–4 inch cylinder or log. Place on a small plate and refrigerate for 10–15 minutes to firm up (this helps them hold shape while breading).
- 3
Set up breading station
Place the 2 tablespoons flour in a shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the beaten egg in a second shallow dish. Put the panko breadcrumbs in a third shallow dish.
- 4
- 5
Fry
Pour vegetable oil into a skillet to a depth of about 1/2 inch and heat over medium-high until it registers 350°F (175°C) or a small breadcrumb sizzles on contact. Fry the crab kickers 1–2 at a time for 2–3 minutes per side, turning gently, until golden brown and heated through. Maintain oil temperature between batches. Transfer to a paper towel–lined plate to drain.
- 6
Finish and serve
Let cool 1 minute, then serve each crab kicker with a lemon wedge and a portion of the dipping sauce.
Fried Shrimp (alternative for 2 pieces)
- 7
Prepare shrimp
Pat the shrimp dry with paper towels. If the tail is on, leave for presentation or remove according to preference. Lightly season the shrimp with 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon garlic powder.
- 8
Set up breading station
Place 2 tablespoons flour in a shallow dish, beaten egg in a second dish, and a mix of 3 tablespoons panko + 1 tablespoon cornstarch in a third dish.
- 9
Bread the shrimp
Dredge each shrimp first in flour (shake off excess), dip into the beaten egg, then press into the panko-cornstarch mix to coat thoroughly.
- 10
Fry
Heat vegetable oil in a skillet to about 350°F (175°C) or until a breadcrumb sizzles. Fry the shrimp 1–2 at a time for about 1.5–2 minutes per side until golden and opaque. Do not overcrowd. Drain on paper towels.
- 11
Finish and serve
Serve the fried shrimp hot with lemon wedges and the dipping sauce.
Dipping Sauce
- 12
Whisk together mayonnaise, sweet chili sauce, soy sauce, 1 teaspoon lime juice and sesame oil in a small bowl until smooth. Taste and adjust: add more sweet chili for sweetness, more lime for brightness, or a pinch of salt if needed. Portion into a small ramekin for serving.
