Sunset reader Herbert Roebuck of Clovis, California, suggests chilling the formed crab balls for an hour or up to 1 day, if you have time, to make them easier to roll in panko. They're delicious served with tartar sauce in addition to the hot sauce.

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Credit: James Baigrie

Recipe Summary

30 mins
Makes 8


Ingredient Checklist


Instructions Checklist
  • Sauté onions in butter in a medium frying pan over high heat until softened, 1 minute. Transfer to a large bowl. Add mustard, garlic powder, salt, crab, 1 egg, and 1/4 cup panko and stir until blended.

  • Form mixture into 8 balls and set them on an oiled baking sheet. Whisk remaining egg with 2 tbsp. water on a small plate. Put remaining 1/2 cup panko on another plate. Dip balls in egg, then roll in panko.

  • Meanwhile, pour oil into a medium pot, insert a deep-fry thermometer, and heat over high heat to 350°. Cook 3 or 4 balls in oil at a time, turning often, until medium brown, 4 minutes. Transfer croquettes to paper towels. Serve with hot sauce.

Chef's Notes

Nutritional analysis is per croquette.

Nutrition Facts

104 calories; calories from fat 63%; protein 6.9g; fat 7.5g; saturated fat 1.9g; carbohydrates 2.5g; fiber 0.2g; sodium 177mg; cholesterol 73mg.