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Saturday 21 December 2024 03:44:52 GMT
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The cheese pull alone deserves a moment. 🧀 These Cheesy Crab Mozzarella Cubes made with Louis Kemp Chunk Style Seafood are crispy on the outside, melty on the inside, and packed with creamy seafood flavor in every bite. Serve with remoulade and watch them disappear. 🦀✨ #LouisKemp #SeafoodRecipes #PartyFood #EasyRecipes #CheeseLover Cheesy Crab Mozzarella Cubes Cook Time: 10 minutes Total Time: 1 hour 30 minutes (including 30 minutes chill time) Servings: 6 sticks Ingredients 8 oz Louis Kemp Chunk Style Seafood, roughly chopped 8 oz cream cheese, softened 2 cups shredded low-moisture mozzarella cheese 2 Tbsp chives, finely chopped 1 Tbsp red bell pepper, finely minced 1 tsp Worcestershire sauce 1 tsp cajun seasoning 1 tsp garlic powder 1/2 tsp black pepper Vegetable oil, for frying For the Breading 2 cups panko breadcrumbs 1 tsp cajun seasoning 1 tsp kosher salt 1/2 tsp black pepper 2 large eggs 2 Tbsp water For Serving Prepared remoulade sauce Chopped chives Lemon wedges Instructions In a large bowl, combine the cream cheese, mozzarella, chives, red bell pepper, Worcestershire sauce, cajun seasoning, garlic powder, and black pepper until evenly mixed. Gently fold in the Louis Kemp Chunk Style Seafood, keeping some larger chunks intact for a chunky seafood texture. Line a small loaf pan or 8x4-inch container with parchment paper. Press the mixture into an even layer about 1 1/2 inches thick. Freeze for 30 minutes, or until firm enough to slice. Meanwhile, combine the panko, Old Bay seasoning, salt, and pepper in a shallow bowl. In a separate bowl, whisk together the eggs and water. Remove the seafood mixture from the freezer and cut into 6 thick cubes. Dip each stick into the egg wash, then coat in the panko mixture. Repeat with a second coating, pressing the breadcrumbs firmly onto the surface. Heat oil in a heavy-bottomed pot to 350°F. Fry the sticks in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Transfer to a wire rack or paper towel-lined tray. Serve immediately with remoulade sauce, chopped chives, and lemon wedges.
The cheese pull alone deserves a moment. 🧀 These Cheesy Crab Mozzarella Cubes made with Louis Kemp Chunk Style Seafood are crispy on the outside, melty on the inside, and packed with creamy seafood flavor in every bite. Serve with remoulade and watch them disappear. 🦀✨ #LouisKemp #SeafoodRecipes #PartyFood #EasyRecipes #CheeseLover Cheesy Crab Mozzarella Cubes Cook Time: 10 minutes Total Time: 1 hour 30 minutes (including 30 minutes chill time) Servings: 6 sticks Ingredients 8 oz Louis Kemp Chunk Style Seafood, roughly chopped 8 oz cream cheese, softened 2 cups shredded low-moisture mozzarella cheese 2 Tbsp chives, finely chopped 1 Tbsp red bell pepper, finely minced 1 tsp Worcestershire sauce 1 tsp cajun seasoning 1 tsp garlic powder 1/2 tsp black pepper Vegetable oil, for frying For the Breading 2 cups panko breadcrumbs 1 tsp cajun seasoning 1 tsp kosher salt 1/2 tsp black pepper 2 large eggs 2 Tbsp water For Serving Prepared remoulade sauce Chopped chives Lemon wedges Instructions In a large bowl, combine the cream cheese, mozzarella, chives, red bell pepper, Worcestershire sauce, cajun seasoning, garlic powder, and black pepper until evenly mixed. Gently fold in the Louis Kemp Chunk Style Seafood, keeping some larger chunks intact for a chunky seafood texture. Line a small loaf pan or 8x4-inch container with parchment paper. Press the mixture into an even layer about 1 1/2 inches thick. Freeze for 30 minutes, or until firm enough to slice. Meanwhile, combine the panko, Old Bay seasoning, salt, and pepper in a shallow bowl. In a separate bowl, whisk together the eggs and water. Remove the seafood mixture from the freezer and cut into 6 thick cubes. Dip each stick into the egg wash, then coat in the panko mixture. Repeat with a second coating, pressing the breadcrumbs firmly onto the surface. Heat oil in a heavy-bottomed pot to 350°F. Fry the sticks in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Transfer to a wire rack or paper towel-lined tray. Serve immediately with remoulade sauce, chopped chives, and lemon wedges.
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