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Moma's Crab Croquettes

This savory crab recipe comes from "Moma" Louise Geiger


¼ cup chopped green onions

1 tbsp butter

½ tsp mustard powder

¼ tsp garlic powder

¼ tsp Kosher salt

6 oz crab meat

2 large eggs

¾ cup panko bread crumbs

4 cups vegetable oil (for frying)



Medium pan

Fry skimmer

Deep-fry thermometer

2 Medium bowls




Mix in mustard, garlic powder, salt, crab, 1 egg, and 1/4 cup panko a bowl.

Roll mixture into 8 balls and set them on an oiled baking sheet.

In another bowl whisk the other egg and 2 tbsp of water together.

Put ½ cup of panko on a plate.

Dip balls in egg thoroughly covering them.

Roll balls in panko thoroughly covering them.

Heat oil in a medium pot on high heat.

Use a deep-fry thermometer, and bring oil to 350°.

Only cook 3 or 4 balls in oil at a time and turn often,

Cook croquettes until they are medium brown.

Use the fry skimmer to turn and remove croquettes to paper towels to drain.



Can be plated on a dinner plate or a shallow bowl.

Can be served with hot sauce (Texas Pete, Cackalacky, Palmetto Pepper Potions and Charleston Original Sauces Hot Sauce are all goof Carolina made choices)

Can also be served with any of the sauces below.

Awendaw Garlic Aioli

Lowcountry Remoulade

Lemon Dill Parsley Sauce


Read More About Blue Crab


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