Jumbo Lump Crab Mozzarella Sticks
If crab cakes and mozzarella sticks had a baby, this would be it. These Jumbo Lump Crab Mozzarella Sticks are stuffed with a rich, creamy blend of crab, herbs, and melty mozzarella, then double breaded for the ultimate golden crunch. Every bite gives you the delicate sweetness of fresh crab with a gooey cheese pull that hits all the right notes. Served hot and crispy with a tangy remoulade on the side, they’re perfect for parties, date nights, or whenever you're in the mood to impress. Make a batch, fry them up, and watch them disappear.
Servings: 12
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!
Notes
*Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.*
*If frying from frozen, cook for 5–6 minutes, or until golden brown.*