Crab Boulettes Recipe

Prepare Crab Mixture

Gently pick through the lump crabmeat in a large bowl to remove any shells. Combine the beaten egg, 2 tablespoons mayonnaise, Creole or Dijon mustard, diced celery, diced green onion, minced parsley, lemon juice, Worcestershire sauce, hot sauce (if using), Creole seasoning, and black pepper. Fold the crabmeat into the mixture carefully to keep lumps intact.

Bind

Stir in 1/2 cup of the Panko breadcrumbs (reserve remaining for coating) just until the mixture holds together when formed into a small ball. If mixture seems too wet, add up to 2 more tablespoons Panko; if too dry, add a teaspoon of mayonnaise.

Form Boulettes

Using your hands or a small scoop, form the crab mixture into 8–10 golf-ball sized boulettes (about 1.5–2 ounces each). Place them on a tray and chill in the refrigerator for 20–30 minutes to firm up — this helps them hold their shape during frying.

Breading Station

Set out three shallow dishes: one with the all-purpose flour, seasoned lightly with salt and pepper; one with the two beaten eggs (whisked); and one with the remaining Panko breadcrumbs for coating. Lightly press each boulettes into the flour, tap off excess, dip into the egg wash, then press into the Panko to coat evenly. Place on a plate and let rest 5 minutes so the coating adheres.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (roughly 1 cup for a 10-inch skillet) and heat over medium-high until shimmering and a breadcrumb sizzles when dropped in (about 350°F / 175°C). Reduce to medium heat and carefully add boulettes without crowding (work in batches). Fry 2.5–3 minutes per side, turning once, until golden brown and heated through. Internal temperature should be 145°F (63°C) if using a thermometer. Adjust heat as needed so they brown without burning.

Drain & Keep Warm

Transfer cooked boulettes to a wire rack set over a baking sheet or to paper towels briefly to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Serve

Arrange 2–3 boulettes per plate (or as desired) with a ramekin of remoulade and a lemon wedge. Squeeze lemon over boulettes just before eating.

In a small bowl, whisk together 1 cup mayonnaise, Creole or Dijon mustard, prepared horseradish, lemon juice, hot sauce, and Worcestershire sauce until smooth.

Stir in the chopped cornichons (or pickle), capers, chopped green onion, and parsley. Season with paprika, cayenne (if using), salt, and black pepper. Taste and adjust seasoning — add more lemon or hot sauce if you prefer brighter or spicier sauce.

Cover and refrigerate for at least 30 minutes to let flavors meld. Bring to just below room temperature before serving alongside the warm boulettes.