Fried Crab Stick Recipe

Preheat and prep

Pour vegetable oil into a deep pot or fryer to a depth of about 3–4 inches (enough to fully submerge crab sticks). Heat oil to 350°F (175°C). While oil heats, pat the imitation crab sticks dry with paper towel to remove excess moisture; set aside on a tray.

Make tempura-style batter

In a medium bowl, whisk the egg lightly. Add cold sparkling water and stir gently. In a separate bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Pour the wet mixture into the dry ingredients and fold briefly with a fork or chopsticks until just combined—some small lumps are fine. Do not overmix; keep batter cold by placing the bowl over a larger bowl with ice if your kitchen is warm.

Working in batches (do not overcrowd), heat oil until it reaches 350°F (175°C). Test by dropping a small spoonful of batter: it should sizzle and rise immediately. Hold each crab stick by one end and dip evenly into the batter to coat completely, letting excess drip back into the bowl. Carefully lower the battered crab stick into the hot oil. Fry 2–3 sticks at a time for 2.5–3.5 minutes, turning once with tongs if needed, until the exterior is golden and crisp.

Using a slotted spoon or tongs, remove fried crab sticks to a wire rack or paper towel-lined baking sheet to drain. Keep warm in a low oven (about 200°F / 95°C) while you finish remaining batches. Monitor oil temperature and adjust heat so it stays around 330–350°F (165–175°C).

While frying, combine mayonnaise, Sriracha, lemon juice, honey, and toasted sesame oil in a small bowl. Taste and adjust heat or sweetness as desired (add more Sriracha to increase spice). If using a second brand of Japanese mayo listed as optional, fold a small amount in to increase creaminess; note that this ingredient is accounted for as 'to taste'.

Arrange 8 fried crab sticks on a serving plate. Drizzle spicy mayo over the top in a zigzag pattern (use a squeeze bottle or small spoon). Sprinkle sliced scallions and toasted sesame seeds evenly over the top.

Serve immediately with lime or lemon wedges on the side for squeezing. Suggested accompaniment: a small bowl of soy or sweet chili sauce if desired.