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Crab Cakes - Fritters

Updated on June 19, 2013
Try this recipe for Crab Fritters!
Try this recipe for Crab Fritters! | Source

Crab Cakes

I’m sure you know what crab cakes are, and if you’re familiar with the U.S. South, you’ve probably munched down on some fritters. But what about crab fritters – have you ever tried them? Oh, they’re super yummy! The outside edges are crispy and crunchy, and the inside is light and fluffy. The best way I can describe crab fritters is like they’re sort of a combination of crab cakes, deviled crab, and hushpuppies. The crab fritters I made today have several of the same ingredients I use in my deviled crab and crab cake recipes, including onion, red and green bell pepper, egg, and cayenne, along with freshly picked or refrigerated crab meat. One big difference is the breading. With crab cakes, I use as little breading as possible – just enough to hold the crabmeat together. Oftentimes, I use crushed crackers, although I’ve also used bread crumbs and panko in my crab cakes and in my deviled crabs. For my fritters, I use a combination of flour and cornmeal. Another difference is the cooking method. For crab cakes, I use just a little butter or oil, but with the crab fritters, I deep fry.

We enjoy catching blue crabs.
We enjoy catching blue crabs. | Source
Using refrigerated blue crab is a lot easier to use in crab recipes!
Using refrigerated blue crab is a lot easier to use in crab recipes! | Source

Catching Blue Crabs:

Blue Crab

I’m sort of a crab aficionado, and I’m particularly fond of blue crabs. Whenever we visit the Atlantic beaches of Georgia, or the Atlantic and Gulf beaches of Florida, we spend a considerable amount of time crabbing. I find it fun and relaxing, and the grandkids love it. Of course, the results are very rewarding, too. There’s nothing like eating crab meat that just came out of the water, especially when it’s free. We catch both blue crabs and stone crabs. With the stone crabs, only the claws are eaten. With blue crabs, the meat can be picked from the claws and from the body, but it’s not a quick or easy job.

Blue crab is the tastiest of all crab varieties. And that’s not just my opinion – most professional chefs agree. As I said, however, picking all the little pieces of meat from a blue crab requires a lot of patience. Also, it’s often difficult to get enough for crab meat recipes because you’ll find yourself eating the crab meat as quickly as you’re picking it. I’ve done it before, but it required a real will of steel on my part. Most of the time, when I want to make crab recipes, I purchase ready-to-cook crab meat. The only problem here is that it’s pretty expensive. The good thing is that blue crab is so rich that a little goes a long way. So, if you look at it that way, it's really not a bad value.

Just recently, I received some free blue crab from Jack’s Catch, a seafood company. They’d read some of my seafood recipes and were kind enough to send me a care package. Included in the package was jumbo lump crab meat, along with some claw meat. I was especially excited when I discovered that the meat was blue crab! In return for the goodies, I was asked to create a couple of crab recipes for Jack’s website, which I was only too happy to do. For them, I created a recipe for deviled crab casserole and a recipe for crab and mushroom crepes. While I was in crab recipes mode, I decided to make two crab meat recipes for myself, to add to my collection of recipes on Hubpages. I made a crab casserole with cheese, which you can see by clicking the link. I also came up with a crab fritters recipe, which I’m sharing with you here.

For this crab recipe, I used blue crab meat from the claws. I think jumbo lump crab meat would be awesome in this recipe, but I had already used my free lump crabmeat for the crepes. If you decide to use jumbo lump crab meat in your crab fritters, handle it carefully, especially when you’re combining it with the batter. You don’t want to break up the big clumps of meat, as that sort of makes using the jumbo lumps rather pointless.

Make the batter.
Make the batter. | Source
Stir in the onion and bell peppers.
Stir in the onion and bell peppers. | Source
Gently add the crabmeat.
Gently add the crabmeat. | Source
Fry a few at the time, without crowding.
Fry a few at the time, without crowding. | Source
Drain on paper towels or wire racks.
Drain on paper towels or wire racks. | Source
The outside is crisp, while the inside of the crab fritters is soft and fluffy.
The outside is crisp, while the inside of the crab fritters is soft and fluffy. | Source

Crab Fritters

These crab fritters are really good! Don’t use canned crab meat that you find on the shelves in supermarkets. Use crabmeat that you picked yourself, or use refrigerated crab meat. I use blue crab in my crab cakes and in my fritters, but you might want to try using a different type of crab. If you’re using canned, refrigerated blue crab, you’ll probably need to drain off the liquid first. I had a nice surprise with Jack’s Catch blue crab – there was no liquid to drain!

Rate my recipe. Thanks!

4.1 stars from 8 ratings of Crab Fritters

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Makes about 35 Crab Fritters.

Ingredients

  • 1/2 cup + 2 tablespoons self-rising flour
  • 1/2 cup self-rising cornmeal
  • 1/2 cup buttermilk
  • 1 egg
  • 2 teaspoons sugar
  • 1 1/2 teaspoons Lawry's garlic salt with parsley
  • 1 teaspoon black pepper
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon cayenne (or more)
  • 1/4 cup diced or chopped onion
  • 2 tablespoons diced or chopped green bell pepper
  • 2 tablespoons diced or chopped red bell pepper
  • 1 1/2 cups blue crab meat ( I used claw meat from Jack's Catch)
  • peanut oil

Instructions

  1. Heat three inches peanut oil in a deep pot, over medium-high heat. Bring to 365 degrees.
  2. In a mixing bowl, combine flour, meal, buttermilk, egg, sugar, and dry spices.
  3. Stir in onion and bell peppers.
  4. Gently stir in crab meat.
  5. Drop batter by teaspoonfuls into hot oil, without crowding. When bottoms brown, flip fritters over to brown other side.
  6. Remove from oil with a slotted spoon and drain on racks or paper towels. Serve crab fritters with tartar sauce, mustard sauce, remoulade, or cocktail sauce. Whatever you eat with your crab cakes, you can eat with crab fritters.

Comments

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    • jcsteele profile image

      Jelena 2 years ago from Florida

      Lovely crab fritter recipe. I am so gonna try this.

    • profile image

      jerry 4 years ago

      We made your deep fried crab cakes (fritters) last night and loved them!! I will be checking out more of your recipes.

    • WhatToCook profile image

      Brenda 4 years ago from Springfield, MO

      These look so yummy, I hope to try them soon. Thanks for the share.

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      d.william, glad you tried my crab fritters - although yours sound more like baked crab cakes. I might have to give your version a try!

    • d.william profile image

      d.william 4 years ago from Somewhere in the south

      actually i did try your recipe with these modifications: I first made a batch of biscuit batter (dough) seasoned with crab seasoning. Rolled it out, cut it with cookie cutter in biscuit size pieces. Then lightly buttered the individual flattened patties of biscuit dough. Rolled them up and baked them. They were quite good, but i did not use enough seasoning so they were bland. Next time i will experiment with more seasoning, and use whole pieces of crab instead of the chunks of white which was cheaper, but more difficult to handle.

    • profile image

      y6rhftg 4 years ago

      45yhtdgc

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Many thanks, Ceres! I need to buy a really good camera so I can get some closeup photos of food I prepare.

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Tony, I've got to try some of those brown crabs!

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      Wow this recipe for Crab Fritters looks really, really good. The pictures of the Crab Fritters look very delicious and tasty. Now I want to try some. The rest of your images also look great and they really help to show how to make this recipe.

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Thanks a bunch, gm!

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Peter, I'm not familiar with those crab varieties, but I'm sure they're tasty. Thanks for visiting!

    • tonymead60 profile image

      Tony Mead 4 years ago from Yorkshire

      habee

      this sounds delicious, i certainly enjoy crab and here in Britain we are lucky enough to have some of the finest tasting brown crab. I have bought the soft shelled crabs but to be honest they were not as full of flavour as the brown ones.

      Your recipe sounds very good and I will certainly give it a try.

      regards

      Tony

    • gmwilliams profile image

      Grace Marguerite Williams 4 years ago from the Greatest City In The World-New York City, New York

      Looks sooooo appetizing. Delicioso!

    • Peter Geekie profile image

      Peter Geekie 4 years ago from Sittingbourne

      Dear habee,

      These crab fritters look jolly nice and I will try making some although we have the large brown crab in Britain. The very large spider crabs are becoming more available and we are becoming overrun with mitten crabs from ships ballast water - they are delicious but you need about half a dozen in place of one brown crab.

      Thank you very much for the recipe.

      Kind regards Peter

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Oh, Doc, your comments are always so good for my self-esteem! lol

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      d, if you try baking the fritters as crab cakes (in muffin cups), let me know how they turn out!

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      VT, thanks for the vote and for the read!

    • drbj profile image

      drbj and sherry 4 years ago from south Florida

      Jack was brilliant to find and hire you, Holle. With recipes like this and your other crabby selections, you will breathe new life into his internet site. Promise!

    • d.william profile image

      d.william 4 years ago from Somewhere in the south

      Great hub and recipe. I truly love crab meat. Although i shy away from eating fried foods (for obvious reason) you have given me an idea that i must try out today. I will let you know if i have any success with it.

    • Vacation Trip profile image

      Susan 4 years ago from India

      Wow. Another great recipe of yours Habee. I love eating crabs and this recipe is something new for me so will surely try this out. Thank you for sharing. Voted up.

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      agapsikap, thanks a bunch for your support!

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Angelo, I think you could probably bake the mixture in muffin cups. I suggest using paper liners, as the batter for the crab recipe is fairly thin.

    • agapsikap profile image

      agapsikap 4 years ago from Philippines

      Wow, yummylicious! Bookmarked,voted up and pinned! More recipe, habee!!

    • Angelo52 profile image

      Angelo52 4 years ago from Central Florida

      Sounds like a good recipe for crab fritters that I will just have to give a try. Do you think they can be baked instead of deep fried?

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      LOL, Hatter. You sound like my husband. I think he married me for my cooking!

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      I love you... thank you, thank you, thank you.

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