Crispy Crab Bites with Remoulade

5 from 1 vote

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.

Prep Time20

Cook Time30

Chill30

Total Time1 20

Course: Appetizer

Cuisine: Seafood

Servings:

Calories: 221kcal

Author: Jami Powell

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

Sauce

Cajun Sauce Recipe Remoulade

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.

Notes

Storage Store leftover crab bites in an airtight container in the refrigerator for up to 3 days.

Freeze To freeze, prepare the crab mixture, form the balls, and coat them with breadcrumbs, then place the coated crab bites on a baking sheet and freeze until solid before transferring them to a zip-lock bag or airtight container.

Reheat To reheat, microwave on high for 2-3 minutes, stirring halfway through.

Substitutions

Panko breadcrumbs: Crushed crackers can be substituted.
Fresh parsley: Dried parsley can be used if fresh parsley is unavailable. Adjust the quantity.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition