A Recipe That’s Too Good to Share
If you’ve ever dreamed of combining the elegance of crab dip with the indulgence of fried mozzarella, welcome to your new obsession. These Jumbo Lump Crab Mozzarella Sticks are cheesy, savory, and absolutely decadent. A creamy blend of lump and claw crab meat is folded into softened cream cheese, seasoned to perfection, and loaded with gooey mozzarella. Each piece is double dredged in crispy panko, then fried until golden and irresistible. The inside? Silky, melty, and packed with flavor. Dip them in a tangy homemade remoulade and prepare to be ruined for regular mozzarella sticks forever.
Why You’re Going to Love This Recipe
- Combines two crowd favorites into one crave-worthy bite
- Uses both lump and claw crab for incredible texture and flavor
- Cream cheese and mozzarella create an ultra-luxurious filling
- Double breaded for that satisfying crunch with every bite
- Easy to prep ahead and fry fresh when ready to serve
- Pairs perfectly with a creamy, zesty remoulade sauce
Jumbo Lump Crab Filling (WATCH HERE)
In a bowl, mix together the cream cheese, shredded mozzarella, cubed mozzarella, shallots, red bell pepper, parsley, chives, Worcestershire sauce, garlic, Old Bay, and black pepper. Once fully combined, gently fold in the lump crab meat so it stays intact.
Spread the mixture onto a parchment-lined sheet pan and press it into an even layer. Freeze for at least two hours until firm enough to slice cleanly.
Remoulade Sauce
While the filling chills, combine all the ingredients for the remoulade sauce in a bowl. Stir well and set aside. This sauce gets better as it sits, so feel free to make it ahead.
Seasoned Breadcrumbs
Mix panko breadcrumbs with salt and black pepper in a shallow dish and set aside.
Egg Wash
In a separate bowl, whisk together the eggs and water until smooth.
Assemble
Once the crab filling is firm, slice it into equal pieces. Working one at a time, dip each piece into the egg wash, then the breadcrumbs, back into the egg wash, and again into the breadcrumbs for a double coating. Press the breadcrumbs firmly onto each piece so they adhere well.
Heat oil and fry the crab sticks in batches until golden brown and crispy on the outside. Drain briefly on paper towels and serve hot with the remoulade sauce.
Tips for Success
- Make sure the crab filling is completely frozen before cutting for clean edges
- Use a sharp knife or bench scraper for slicing the filling into sticks
- Double coating helps keep the filling from leaking while frying
Storage and Reheating
You can freeze the breaded crab sticks in a single layer on a tray, then transfer them to a freezer-safe bag or container. When you’re ready to fry, you can cook them straight from frozen.
To fry from frozen: deep fry for five to six minutes until golden brown and hot in the center.
Leftovers can be stored in the fridge for up to two days. Reheat in an air fryer or oven until warmed through and crisp again.
Jumbo Lump Crab Mozzarella Sticks
Ingredients
- Canola oil for frying
Jumbo Lump Crab Filling
- 16 oz cream cheese softened
- 8 oz lump crab meat
- 4 oz claw crab meat
- 1 1/2 cups mozzarella shredded
- 1/4 cup mozzarella cubed
- 1/4 cup shallot minced
- 1/4 cup red bell pepper minced
- 1 tbsp parsley freshly chopped
- 1 tbsp chives minced
- 1 tsp Worcestershire sauce
- 1 tsp garlic paste or minced
- 1 tsp Old Bay seasoning
- 1 tsp black pepper
Seasoned Breadcrumbs
- 3 cups panko breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
Egg Wash
- 2 large eggs
- 2 tbsp water
Remoulade Sauce
- 1/2 cup mayo
- 1 tsp parsley freshly chopped
- 1 tsp chives freshly chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper optional
Instructions
Jumbo Lump Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat.
- Transfer the mixture to a sheet pan lined with parchment paper.
- Press and spread it into an even layer.
- Place in the freezer for at least 2 hours, or until firm.
Remoulade Sauce
- Mix together all ingredients listed under “Remoulade Sauce” and set aside.
Seasoned Breadcrumbs
- Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Assemble
- Heat a large pot of canola oil to 350F.
- Once the crab filling is firm, cut into equal pieces. You should get 6 large pieces or 12 medium sized pieces.
- Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
- Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
- Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
- Serve immediately with a side of remoulade sauce and enjoy!
