A delicious recipe for crispy jumbo lump crab mozzarella sticks, perfect for appetizers or snacks.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup jumbo lump crab meat, picked over for shells
8 ounces mozzarella cheese, cut into sticks
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably panko)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying
Marinara sauce, for dipping
Instructions
Begin by preparing the crab and cheese. If the mozzarella sticks are too thick, you can cut them in half lengthwise for easier handling.
Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and combine the breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in a third dish.
Take a mozzarella stick and roll it in the flour, ensuring it is fully coated. Shake off any excess flour.
Dip the floured mozzarella stick into the beaten eggs, allowing any excess to drip off.
Roll the egg-coated mozzarella stick in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
Repeat the process for all mozzarella sticks, then place them on a baking sheet. For extra crispiness, refrigerate the sticks for at least 30 minutes.
In a large skillet, heat about 1 inch of vegetable oil over medium heat until hot (around 350°F).
Carefully add a few mozzarella sticks to the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown.
Use a slotted spoon to transfer the fried sticks to a paper towel-lined plate to drain excess oil.
Serve warm with marinara sauce for dipping.
Notes
For a spicy kick, add a pinch of cayenne pepper to the breadcrumb mixture.
You can also substitute the crab meat with cooked shrimp or lobster for a different seafood flavor.