3 Large Crab Boulettes Recipe

Prepare Crab Mixture

In a medium bowl, gently flake 1 cup lump crab meat with a fork, removing any cartilage or shells. Add 3/4 cup fresh bread crumbs, 1/4 cup mayonnaise, 1 large beaten egg, 2 tablespoons thinly sliced green onion, and 1 tablespoon finely chopped parsley. Stir gently to combine, trying not to overly break up the lumps of crab.

Add seasoning: mix in 1 teaspoon Creole seasoning, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Fold ingredients until just combined. The mixture should hold together when formed; if too wet, add up to 1–2 tablespoons extra breadcrumbs.

Form boulettes: using lightly oiled hands or a scoop, form the mixture into 3 even boulettes (each about 3.5–4 ounces or golfball-to-slightly-larger size). Place on a baking sheet and chill in the refrigerator for 20–30 minutes to firm up; chilling helps them hold shape during frying.

Bread the boulettes: set up a dredging station — a shallow bowl with 1/2 cup all-purpose flour seasoned with a pinch of salt and pepper, a plate for the boulettes (no wet dip needed since mixture contains egg and mayo), and 1/2 cup panko or fine breadcrumbs on a separate plate. Lightly dredge each boulettes in flour, shake off excess, then press gently into panko to coat evenly. Return to the chilled tray while heating oil.

Cook: pour about 3/8 to 1/2 cup vegetable oil into a large skillet (enough to cover about 1/4–1/3 of the boulettes' height for shallow frying). Heat oil over medium heat until it registers 350°F (175°C) or until a small piece of bread sizzles gently and browns in about 30–45 seconds. Carefully add boulettes (work in a single layer without crowding). Fry for 3–4 minutes per side, turning gently with tongs, until golden brown and cooked through (internal temperature about 145°F/63°C and crust crisp). If they brown too quickly, lower heat slightly. Total cook time ~7–9 minutes.

Drain: transfer cooked boulettes to a wire rack set over a baking sheet or to paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven while finishing others, if desired.

Make sauce: in a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole mustard, 1 teaspoon prepared horseradish, 1 tablespoon finely chopped sweet pickle relish, and 1 teaspoon finely chopped capers.

Season: add 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 teaspoon fresh lemon juice, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning — add a bit more hot sauce or lemon for brightness. Chill at least 10 minutes to allow flavors to meld; make ahead and keep covered in refrigerator up to 2 days.

To serve: place 3 warm crab boulettes on each plate. Spoon remoulade into a small ramekin and place alongside the boulettes. Garnish boulettes with a sprinkle of chopped parsley and serve with a lemon wedge for squeezing over the crab. Provide extra remoulade to taste.

Notes: these are best served immediately while crisp. If reheating, warm in a 350°F (175°C) oven on a rack for 6–8 minutes to re-crisp rather than microwaving.