Crispy Crab Nuggets

Directions

1. Prepare the breadcrumbs: If using white bread, pulse the slices in a food processor until fine and fluffy. This step helps the nuggets hold together without becoming dense.
2. Mix the wet ingredients: In a large bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, and Old Bay seasoning until smooth.
3. Add the crab and breadcrumbs: Gently fold in the crab meat and breadcrumbs. Use your hands to keep the lumps of crab intact—this gives the nuggets a more authentic texture and flavor.
4. Adjust consistency: If the mixture feels too loose to shape, add a small handful of breadcrumbs. If it seems too stiff, add a teaspoon of mayonnaise. The mixture should hold together when pressed.
5. Shape into nuggets: Form the mixture into about 24 small balls or nugget-shaped pieces, pressing gently so they don’t fall apart during frying.
6. Heat the oil: In a deep skillet or pot, heat oil over medium-high heat to about 350°F (175°C).
7. Fry in batches: Add the crab nuggets in small batches, frying until golden brown—about 2–3 minutes per side. Avoid overcrowding the pan so they cook evenly.
8. Drain: Transfer the fried nuggets to a plate lined with paper towels to absorb excess oil.
9. Serve: Enjoy them hot with tartar sauce, cocktail sauce, lemon aioli, or simply on their own—they’re flavorful enough without anything added!

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–30 minutes
• Servings: About 6 (24 nuggets)
• Difficulty: Easy

Variations & Substitutions

• Baked Version: Brush the nuggets with oil and bake at 400°F (200°C) for 12–15 minutes for a lighter alternative.
• Spicy Style: Add 1–2 teaspoons of hot sauce or a pinch of cayenne pepper.
• Herb Boost: Mix in dill or green onion for extra freshness.
• Gluten-Free: Use gluten-free breadcrumbs or crushed GF crackers.

Serving Suggestions