INGREDIENTS
1 (8 1/2 oz.) package corn muffin mix
1 cup Panko bread crumbs
1 cup sharp cheddar cheese, shredded
4 oz. cream cheese, softened
1 stick butter, melted
1 egg, lightly beaten
1/4 cup milk
2 scallions, thinly sliced
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 (10 oz.) container lump crab meat, drained well
2 cups vegetable oil
DIRECTIONS
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.
In a deep skillet or soup pot heat oil over medium-high heat 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.
