Crispy Crab Bites with Remoulade are our go-to when we want a seafood appetizer that's quick to prep, easy to fry, and perfect for parties. This seafood appetizer recipe uses lump crab, Old Bay, and a simple pan-fry method to make crispy bites that pair beautifully with lemon and remoulade.
For more crowd-pleasing starters, we also love sharing Firecracker Shrimp, Mini Antipasto Skewers and Baked Feta.
Crispy Crab Bites with Remoulade at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 30 minutes
- 🧊 Chill: 30 minutes
- 👥 Servings: 10
- 🔥 Cook Method: Pan-Fried
- 🍽️ Cuisine (or General Category): Seafood Appetizer
- 👩🍳 Pair With: Lemon wedges, Cajun Sauce Recipe Remoulade, Arugula Side Salad with Lemon Vinaigrette
- ⭐ Difficulty Level: Moderate
The texture in these crab bites stay light and tender. They look so inviting when plated with fresh herbs and lemon. ~Jami
Why We Love This Recipe
- Deliciously Crispy Coating: The perfect combination of breadcrumbs and frying method yields a crispy crunch.
- Simple to Prepare: Ready in under an hour, making it perfect for busy weeknights.
- Versatile for Entertaining: Ideal for parties, family meals, or as a snack.
Key Ingredients
- Lump crab meat: Use fresh or canned lump crab meat for the best flavor. We use it in this Easy Baked Crab Cakes Recipe with Panko, too!
- Mayonnaise: Adds creaminess and helps to hold the mixture together.
- Worcestershire sauce: Provides a deep, savory flavor.
- Dijon mustard: Adds a tangy kick.
- Old Bay seasoning: Classic crab seasoning for a traditional taste.
- Panko breadcrumbs: Adds texture to the crab mixture and the coating.
- Hot sauce: Adjust to your preferred spice level.
- Lemon juice: Adds freshness and balances the flavors.
- Fresh parsley: Adds color and a fresh herb taste.
- Eggs: Helps to bind the mixture and coat the crab bites.
- Seasoned breadcrumbs: For a crispy coating.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Panko breadcrumbs: Crushed crackers can be substituted.
- Fresh parsley: Dried parsley can be used if fresh parsley is unavailable. Adjust the quantity.
- Flavor: Add finely chopped bell peppers or onions for extra flavor.
How to Make Crispy Lump Crab Bites with Remoulade Dip
STEP ONE: Prepare the Mixture
In a large bowl, combine the crab meat, one beaten egg, mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay seasoning, hot sauce, lemon juice, chopped parsley, panko breadcrumbs, and cayenne pepper (if using).
Mix gently to avoid breaking up the crab meat. Season with salt and pepper to taste.
STEP TWO: Form the Balls
Using your hands, scoop out portions of the mixture and shape them into balls slightly larger than a golf ball.
STEP THREE: Coat the Crab Bites
Set up a dredging station with two shallow bowls: one with the extra beaten egg, and one with seasoned breadcrumbs.
Dip each crab ball first in the beaten egg, then coat with seasoned breadcrumbs.
STEP FOUR: Chill and Fry the Crab Bites
Chill the coated crab balls in the refrigerator on a parchment-lined sheet for 30 minutes.
Heat ½ inch of oil in a skillet to 350°F. Fry the crab balls in batches for 3-4 minutes per side until crisp, then drain on paper towels.
Storage
Store crab bites in an airtight container in the fridge for up to 3 days. To freeze, coat and freeze them on a baking sheet before transferring to a sealed container. Reheat at 350°F for 10-15 minutes until warmed through.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Chill the crab bites before frying helps them hold their shape.
✔️ DO Maintain the correct oil temperature to allow for even cooking and a crispy exterior.
✔️ DO Serve warm with a squeeze of lemon or your favorite dipping sauce.
Recipe FAQs
Yes, prepare the crab mixture, form the balls, and coat them with breadcrumbs. Place the coated crab bites on a baking sheet and freeze them until solid. Transfer the frozen crab bites to a zip-lock bag or airtight container.
Crab bites pair well with a variety of dipping sauces. Popular choices include homemade remoulade, tartar sauce, garlic aioli, and spicy Sriracha mayo.
Yes, crab bites can be baked for a lighter option. Preheat your oven to 375°F (190°C), place the coated crab bites on a baking sheet lined with parchment paper, and bake for 15-20 minutes, turning halfway through, until they are golden brown and cooked through.
More Seafood Recipes You'll Love ♥️
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📖 Recipe
Crispy Crab Bites with Remoulade
Equipment
- Large Mixing Bowl
- Shallow bowls for dredging
- Baking sheet
- Parchment paper
- Large skillet
- Thermometer
Ingredients
- 2 lbs lump crab or claw meat 2 16-ounce cans
- 2 eggs beaten (reserve one for coating)
- ¾ cup seasoned breadcrumbs for coating
- ½ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoon Old Bay seasoning
- 1 teaspoon hot sauce
- ¾ cup panko breadcrumbs
- Juice of ½ lemon
- ¼ cup chopped fresh parsley chopped
- salt and pepper to taste
- Pinch cayenne pepper optional
- Peanut oil for frying
Instructions
- In a large bowl, combine the crab meat, 1 beaten egg, mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay seasoning, hot sauce, lemon juice, chopped parsley, panko breadcrumbs, and cayenne pepper (if using). Mix gently to avoid breaking up the crab meat. Season with salt and pepper to taste.
- Using your hands, scoop out portions of the mixture and shape them into balls slightly larger than a golf ball.
- Set up a dredging station with two shallow bowls: one with the extra beaten egg, and one with seasoned breadcrumbs. Dip each crab ball first in the beaten egg, then coat with seasoned breadcrumbs.
- Place the coated crab balls on a baking sheet lined with parchment paper. Chill them in the refrigerator for at least 30 minutes to help them firm up.
- Heat about ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer so the oil stays at the correct temperature.
- Carefully add the crab balls to the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the balls to a paper towel-lined plate to drain excess oil.
- To make sure the crab bites are cooked through, you can cut one open to check that it is heated through and firm on the inside. If needed, you can finish cooking them in a preheated oven at 350°F (175°C) for a few minutes.
- Serve warm with a squeeze of lemon and remoulade sauce.
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Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Panko breadcrumbs: Crushed crackers can be substituted.
- Fresh parsley: Dried parsley can be used if fresh parsley is unavailable. Adjust the quantity.
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