Simple Crab Fritters with an Easy Remoulade Sauce
Looking to level up your snack game? These Crispy Crab Fritters are the perfect mix of crispy golden exterior and a soft, crab-filled center. Paired with a tangy, healthier remoulade sauce, this recipe is indulgent yet simple enough to whip up at home. Let’s get into it!
About This Recipe
The Crab
Fresh crabmeat is always an option if you feel like rolling up your sleeves and picking it yourself, but for convenience, I used high-quality canned crab. Look for lump crabmeat that’s still sweet and tender—it makes all the difference. The lumps give these fritters their signature texture and ensure you’re getting plenty of crab in every bite.
Chopping the Vegetables
The key to perfect fritters? Uniformly chopped vegetables. This ensures even cooking and no surprise bites of undercooked veggies.
Deep Frying Tips
I swear by coconut oil for frying—it’s less greasy and adds a subtle flavor. Of course, you can use any neutral vegetable oil if you prefer. Whether you're using a wok, deep fryer, or heavy saucepan, remember to never fill it more than halfway for safety.
These Are NOT Crab Cakes
Let’s clear this up: this is a fritter recipe, not crab cakes. Fritters are crispier on the outside and softer on the inside. Unlike some recipes overloaded with fillers, this one strikes the perfect balance of crab and vegetables.
Equipment You’ll Need
3 bowls: Two large ones for mixing the crab mixture and a smaller one for the sauce.
Wok or heavy saucepan: I’m Asian, so naturally, I use a wok for frying, but a deep fryer or large pot works just as well.
Paper towels or wire rack: To drain excess oil from the fritters.
Slotted spoon or Asian strainer ladle: Perfect for scooping the fritters out of the oil.
Ice cream scoop: Makes shaping and portioning the fritters a breeze.
Essential Ingredients
For the Fritters:
1 cup (250g) lump blue crab (from a can or fresh)
1/2 green bell pepper (50g), finely chopped
1/2 red bell pepper (50g), finely chopped
1/2 onion (70g), finely chopped
1 tsp Cajun or BBQ seasoning (3g)
1 cup all-purpose flour (120g)
1 tbsp baking powder (14g)
1/2 cup chicken stock (114g)
Frying oil: I recommend coconut oil, but vegetable oil works too.
1/2 tsp salt (3g)
1/2 tsp black pepper (3g)
For the Remoulade Sauce:
3/4 cup Greek yogurt
1 tbsp cornichon pickle juice
1 tbsp capers
10 cornichons, diced
1/2 tsp minced garlic
1 tsp Dijon mustard (5g)
1/2 tsp Worcestershire sauce
2 tbsp fresh dill, chopped
Easy & Healthier Remoulade Sauce
Step 1: Prep the Ingredients
Dice the cornichons and chop the capers finely.
Step 2: Mix the Sauce
In a small bowl, combine the Greek yogurt, cornichon pickle juice, chopped cornichons, capers, garlic, Dijon mustard, Worcestershire sauce, and dill. Stir until smooth. Refrigerate until ready to serve.
Substitutions and Variations
Cornichons: Swap for pickles if you can’t find cornichons.
Don’t like remoulade? Use a classic tartar sauce instead.
Crab & Corn Fritters: Add 1/2–1 cup of sweet corn for extra sweetness and texture.
Cooking Instructions
Step 1: Season the Crab
In a medium bowl, combine the crab meat with Cajun seasoning, salt, and pepper.
Step 2: Prep the Dry Ingredients
In a separate large bowl, mix the flour, baking powder, and minced vegetables. Stir to coat everything evenly.
Step 3: Combine the Mixtures
Gently fold the seasoned crab meat into the flour mixture. Stir carefully to avoid breaking the lumps of crab.
Step 4: Add the Liquid
Gradually add the chicken stock to the mixture, starting with half. You’re looking for a thick, sticky batter consistency. Add more stock as needed.
Step 5: Heat the Oil
Heat your oil to 190°C (375°F) in your wok or saucepan. Never fill the pan more than halfway to avoid spills.
Step 6: Shape and Fry
Using an ice cream scoop, portion out the crab mixture and gently drop each fritter into the hot oil. Fry in batches of four to maintain the oil temperature. Each fritter takes about 4 minutes to cook to golden brown perfection.
Step 7: Drain the Fritters
Remove the fritters using a slotted spoon and place them on paper towels or a wire rack to drain.
Serve and Enjoy!
Once all the batches are fried, serve your crispy crab fritters hot with a generous dollop of remoulade sauce on the side. These make the perfect appetizer or snack for any occasion.
Pro Tip: Pair these fritters with an ice-cold drink for the ultimate indulgence. Enjoy!
