Crispy Crab Mozzarella Sticks with Dill Remoulade: A Gourmet Twist on a Party Classic
If you’re looking to elevate your next party platter or game day spread, these Crab Mozzarella Sticks with Dill Remoulade are a must-try. They’re rich, cheesy, crisp, and bursting with savory flavor—and thanks to the addition of real rock crab meat and a punchy dill remoulade, they’re anything but ordinary.
This recipe starts with a base of softened cream cheese and shredded mozzarella, making each bite deliciously melty and creamy. Green onions and fresh dill bring in brightness and a pop of herbal flavor, while Worcestershire, soy sauce, garlic, and a dash of hot sauce layer in savory, umami goodness. The addition of tender, sweet rock crab meat takes this filling to the next level—luxurious and full of coastal flavor.
Once mixed, the crab and cheese blend is chilled into a firm block, then sliced into sticks for easy handling. Each stick is double-coated with flour, eggs, and seasoned breadcrumbs to ensure a crispy golden crust that holds up beautifully to frying. The end result? A crunchy outside with a melty, crab-studded interior that practically begs for dipping.
And the dipping sauce? A homemade dill remoulade adds the perfect cool, herby contrast. It cuts through the richness and makes every bite feel balanced and complete. These sticks are ideal for entertaining—they’re fun, indulgent, and can be prepped ahead of time so you can simply fry and serve.
Whether you’re feeding a crowd or just treating yourself to a next-level snack, this is one recipe you’ll want to keep on hand. Crab, cheese, and crispy breadcrumbs: it’s a trifecta of flavor you can’t go wrong with.
A very generous thank you to Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.
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Crab Mozzarella Sticks
- Yield: Serves 6-8 1x
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 cups mozzarella cheese, shredded
- 2 green onions, chopped
- 2 tbsp fresh dill, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon hot sauce
- 16 ounces rock crab meat, drained
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 3 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- parsley, chopped for garnish
Instructions
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Line an 8×8 baking dish with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
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In a medium bowl, combine cream cheese, mozzarella, green onions, dill, Worcestershire sauce, soy sauce, minced garlic, and granulated sugar. Mix thoroughly until all ingredients are well incorporated. Gently fold in the drained crab meat.
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Transfer the crab mixture to the prepared baking dish, spreading it into an even layer. Freeze for about 30 minutes, or until solid.
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Meanwhile, set out three shallow bowls and a baking sheet lined with parchment paper. In the first bowl, combine flour and kosher salt. In the second bowl, add beaten eggs. In the third bowl, place breadcrumbs.
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When ready, remove the crab mixture from the freezer. Lift the frozen mixture out of the baking dish using the parchment paper overhang. Using a sharp knife, cut the mixture into two sections, each measuring 8×4 inches. Then, cut each section into 8 separate rectangles, creating a total of 16 sticks.
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Working one at a time, coat each crab mozzarella stick. Dip it into the flour mixture, ensuring all sides are covered. Then, roll it in the beaten eggs, followed by rolling it in the breadcrumbs. Repeat the egg and breadcrumb coating once more for a double coat. Place the coated stick on the parchment-lined sheet. Repeat with the remaining sticks.
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Freeze the coated sticks for at least 30 minutes, up to an hour.
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When ready, preheat the oil to 360°F
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Fry for 8-10 minutes, or until the sticks are golden brown.
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Remove to a paper towel lined plate, let cool for 1-2 minutes.
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Serve with dill remoulade.
- Category: appetizers, seafood, recipes
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