1 (10-ounce) container lump crab meat, drained well 1 (8-1/2-ounce) package corn muffin mix 1 c. Panko bread crumbs 1 c. shredded sharp cheddar cheese 4 oz. cream cheese, softened 1 stick butter, melted 1 egg, lightly beaten 1/4 c. milk 2 scallions, thinly sliced 1/4 tsp. salt 1/4 tsp. cayenne pepper 2 c. vegetable oil
What to do:
1. In a large bowl, combine corn muffin mix, bread crumbs, cheddar cheese, cream cheese, butter, egg, milk, scallions, salt and cayenne pepper; mix well. Gently stir in crab meat until combined. Form mixture into 1-1/2-inch balls. 2. In a deep skillet or soup pot over medium-high heat, heat oil until hot. Add several crab balls to oil, making sure not to overcrowd. Cook 4 to 5 minutes, or until golden brown, stirring occasionally. Place on paper towel-lined plate to drain. Repeat with remaining crab balls. Serve warm.
