Stuffed Crab Fingers


Recipe courtesy of Louisiana Kitchen & Culture magazine

Makes 16 pieces

  • 1 tablespoon butter
  • 3 green onions, white and green parts, minced
  • 1 cup crabmeat, picked over
  • 3/4 cup panko, in all
  • 1 teaspoon minced garlic
  • 1 teaspoon Creole mustard 
  • Creole seasoning, salt, and pepper to taste
  • 2 large eggs
  • 16 crab fingers
  • 2 tablespoons buttermilk
  • vegetable oil for frying 
  • Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

Click image to enlarge


Melt butter in a sauté pan over medium-high heat. Add onions and garlic and cook until softened and fragrant, about 2 minutes; scrape pan mixture into a large mixing bowl and cool for a few minutes. 

Add crabmeat, panko, garlic, mustard, Creole seasoning, and salt and pepper and combine; taste and adjust seasoning. Whisk one of the eggs and add to crabmeat mixture. Divide into 12 equal portions and shape into a ball around the meaty end of each crab finger, leaving the claw exposed. 

Whisk the remaining egg and buttermilk in a shallow bowl; spread the remaining panko on a plate. Gently roll each shaped crab finger in the egg mixture then the panko; place on a wire rack on a baking sheet. Refrigerate for at least 30 minutes and up to 1 day. 

Pour about 2 inches of oil into a deep pot and attach a candy thermometer; place over high heat and bring to 360ºF. Working in batches, fry crab fingers, turning often, until golden brown and drain on paper towels; return oil to temperature between batches if necessary. Serve hot with sauce as desired.

 Note: If you don't have access to crab fingers, shape the mixture in small patties or balls and fry as directed.


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