Mini Football Crab Bites with Chipotle Dipping Sauce.
Serves: 10 Pieces
  • 1 Large Carrot
  • ½ Red Bell Pepper
  • 1 Garlic Clove
  • 1.5 Cups of Louis Kemp Crab Delights®
  • 1 Cup of Panko Breadcrumbs
  • 1 Tablespoon Minced Fresh Parsley
  • 1 Tablespoon Minced Scallions
  • 1 Large egg
  • 1 Teaspoon of Dijon Mustard
  • 1 Teaspoon of Worcestershire sauce
  • Salt and pepper
  • ½ Cup of Sour Cream, plus more for garnish
  • 1 Chipotle peppers in adobo sauce
  1. In a food processor, add carrot, red bell pepper, and clove of garlic and pulse to chop for about 30 seconds until veggies are broken down. Add Louis Kemp Crab Delights® and pulse 15 more seconds to combine ingredients.
  2. In a large bowl, combine crabmeat and veggie mixture with breadcrumbs, parsley and scallions; toss lightly to combine.
  3. In a separate bowl, whisk the egg with Dijon and Worcestershire.
  4. With a fork, fold in the wet ingredients to the crab mixture, fluffing the ingredients together until just incorporated. Season with salt and pepper.
  5. Scoop out small 2” ball portions of the crab mixture, and tightly pack it into a ball – squeezing out any excess moisture. Set the crab balls onto a parchment paper lined baking sheet and press them down to form the football shape; repeat to create 10-12 crab-bite footballs.
  6. Chill the crab bites for 10 minutes in the freezer to firm up their shape.
  7. While crab bites are chilling, prepare the chipotle dipping sauce. Combine sour cream and chipotle pepper in the food processor; pulse until smooth.
  8. Heat a drizzle olive oil over medium-high heat in a large skillet and add the crab bites to the pan when hot. Cook for about 5-6 minutes on each side, until crispy golden brown and cooked through.
  9. Once the crab bites are golden brown, remove them from the heat and let them rest on a paper-towel lined baking sheet to cool slightly. Place sour cream in a pastry bag or sandwich baggie, and cut a tiny hole in the corner to pipe the football laces on each football shape with the sour cream.
  10. Serve the cooked football crab bites over a bed of greens, garnish with scallions and the chipotle dipping sauce on the side.
Recipe by DomestikatedLife at