1 (8 oz) package imitation crab meat, chopped

1 cup shredded mozzarella cheese

½ cup finely chopped green onions

1 cup Italian-style breadcrumbs

½ cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

Salt and pepper, to taste

1 large egg, beaten

Cooking spray or oil, for baking or frying

Optional: chopped parsley or red pepper flakes for garnish

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Chop the crab into small pieces (or if using imitation crab, chop it into small chunks).
In a large bowl, mix the chopped crab, shredded mozzarella, green onions, breadcrumbs, mayonnaise, Dijon mustard, egg, garlic powder, onion powder, paprika, salt, and pepper until well combined.
Using a scoop or spoon, shape the mixture into small balls or flatten them into nugget shapes.
To bake: Preheat your oven to 375°F (190°C). Arrange the crab crunchies on a parchment-lined baking tray, spray lightly with oil, and bake for 15–20 minutes or until golden and crispy.
To air fry: Preheat your air fryer to 375°F (190°C). Place the crab crunchies in the air fryer basket, ensuring they aren’t overcrowded. Cook for 10–12 minutes, shaking halfway through, until crispy and golden.
To pan fry: Heat oil in a skillet over medium heat and fry the crab crunchies for 2–3 minutes on each side, or until golden and crisp.
Serve the warm crab crunchies with your favorite dipping sauces. Garnish with chopped parsley or red pepper flakes if desired.

Add a pinch of cayenne pepper or red pepper flakes for extra heat.

Use panko breadcrumbs for an even crunchier texture.

For a richer flavor, swap mozzarella cheese with cheddar or pepper jack.

Feel free to add fresh herbs like parsley, dill, or thyme to the mix for extra freshness.