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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)
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.
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).
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.
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.
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)
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.
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.
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.
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.
Finish and serve
Serve the fried shrimp hot with lemon wedges and the dipping sauce.
Dipping Sauce
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.