Crab meat is a delicious and versatile ingredient that can be prepared in many ways. Frying crab meat is one of the quickest and easiest cooking methods that really brings out its sweet, briny flavor. With just a few simple steps, you can make perfectly fried crab meat at home.
Selecting and Preparing the Crab Meat
When buying crab meat for frying, it’s best to use fresh lump or backfin meat. Canned crab meat tends to be lower quality and can have an overly fishy taste when fried. Lump crab meat comes from the largest muscle found in the body and claws of the crab. It has the best texture for frying. Backfin meat is still high quality and comes from smaller body muscles.
Make sure the crab meat is as free of shell and cartilage as possible Carefully go through the meat and discard any stray bits you find Rinse the crab under cold water and gently pat dry with paper towels before frying. This helps remove any excess moisture that can cause splattering when added to the hot oil.
Choosing the Right Oil for Frying
The oil used for frying crab meat plays a big role in the final texture and flavor. A neutral tasting oil with a high smoke point works best. Good options include:
- Vegetable oil
- Peanut oil
- Sunflower oil
- Grapeseed oil
- Avocado oil
Avoid using olive oil, sesame oil or butter for frying. Their low smoke points and strong flavors will overpower the delicate crab meat.
Pour at least 2 to 3 inches of oil into your fryer, pan or pot. Heat the oil to 350-375°F. Use a deep fry thermometer to monitor the temperature. Maintaining the proper oil temp is key for achieving light, non-greasy crab meat.
breading the Crab Meat
Breading helps seal in moisture and adds crispy texture when frying crab meat. Simple breadcrumb coatings work well. Avoid using heavy batters which can make the crab meat taste gummy.
- Set up a dredging station with three shallow dishes.
- Place all-purpose flour in one dish, beaten eggs in another, and panko breadcrumbs in the third.
- Pat the crab meat dry again. Working with a few chunks at a time, coat the meat in flour, dip in the egg wash, then press into the breadcrumbs.
- Set the breaded pieces on a baking sheet or plate. Allow to sit for 5-10 minutes before frying so the coating adheres.
For extra crispy results, do a double breading by dredging again in the flour, egg wash, and breadcrumbs. Just take care to gently press the coating so the crab doesn’t fall apart.
Frying the Crab Meat
With the oil heated to the proper temperature, you can start frying. Carefully add a few breaded pieces to the hot oil. Don’t overcrowd the pan or pot or the temperature will drop too much.
Fry the crab meat for 2-3 minutes per side, until golden brown. Use metal tongs or a slotted spoon to gently flip the crab halfway through. Monitor the oil temperature and adjust the heat to keep it between 350-375°F.
Once fried, transfer the crab meat to a paper towel lined plate or wire rack. Let any excess oil drain off. Immediately season with a pinch of salt while the crab is still hot. This helps enhance the flavor.
Serving Suggestions
Crispy fried crab meat makes for an impressive appetizer or main dish. Here are some tasty ways to serve it:
- On top of fresh greens or rice for an entree
- In toasted buns or rolls for crab cake sandwiches
- Added to tacos or lettuce wraps with mango salsa
- On creamy pasta or risotto
- With roasted vegetables or a fresh green salad
- Alongside French fries or tater tots as an appetizer
Have fun mixing and matching different seasonings and dipping sauces like lemon aioli, remoulade, or honey mustard sauce. Fried crab also reheats very well so leftovers can be enjoyed for another meal. Just reheat in a 350°F oven until warmed through.
Now that you know the basics for how to fry crab meat at home, you can enjoy this simple yet elegant seafood dish any night of the week. Adjust cooking times for larger crab pieces like claws. And be sure to serve it up hot and crispy right from the fryer.
How To Make Crab Cakes
• Egg & Mayonnaise: Crabmeat needs a binder to hold together, and nothing does it better than good ol egg and mayonnaise. • Dijon Mustard, Worcestershire Sauce & Hot Sauce: This assertive trio contributes heat, tang, and umami, while having the good grace to leave the flavor of the crabmeat front and center. • Crabmeat: Sure, you’ll get the best crab flavor from fresh-picked meat, but canned crabmeat is no slouch and a whole lot easier to come by. I prefer jumbo lump for its amply sized pieces, but lump crabmeat—sometimes labeled “backfin”—is a worthy substitute. • Panko Bread Crumbs: I wanted a filler that wouldn’t weigh down my crab cakes or call attention to itself. Panko won on both counts, with saltines coming in a creditable second place.
Start by whisking together a highly flavored binder of beaten egg, mayo, Worcestershire, and hot sauce. Make sure to whisk until the egg is evenly incorporated and the mixture is homogeneous!
Now mix the crabmeat and panko, but be gentle about it—you want some nice, juicy pieces of crab still intact. A rubber spatula and a light touch will stand you in good stead. Gently fold the binder into the crabmeat mixture, mixing until fully coated and combined.
Once combined, form the mixture into patties; again, a light touch is called for. At this point, assuming you are using canned crabmeat, you could cover and refrigerate the patties for 1 to 2 days, but you’ll get the best results if you fry them off immediately.
For the crispiest cakes and the cleanest crab flavor, I like a neutral oil for the job, but no shade if you prefer unsalted butter. Just make sure the oil (or butter) is good and hot before adding the patties. Monitor the heat carefully while frying; reduce as needed to prevent burning.
Though a good crab cake needs no embellishment beyond a squeeze of lemon juice, I can’t resist a good—actually, great—tartar sauce. Plate them up, serve with your favorite additions, and enjoy!
The full list of ingredients and directions can be found in the recipe below.
- What is the best type of crabmeat for crab cakes? I highly recommend jumbo crab meat. It comes from two large muscles and is known for its bright white color and superior taste. Its also made up of bigger chunks, instead of shredded smaller bits, which is ideal. While fresh crab is undeniably delicious, it’s often expensive and can be tricky to remove from the shell. Canned jumbo lump crab meat is perfect for a recipe like this and can be found almost anywhere.If you cant find jumbo (or dont want to splurge on it), use lump crabmeat—its mostly a blend of broken jumbo pieces. Whichever you choose, dont forget to pick through the crab meat to ensure there are no pieces of shell!
- What is the best way of cooking crab cakes? Although you could probably bake crab cakes, you’re best off searing them in a hot skillet with a neutral oil. That crunchy golden crust is half of what makes crab cakes so iconic. That said, if you’re averse to pan-frying, our air fryer crab cake recipe is another great option.
Crispy Fried Crab Sticks #shorts
FAQ
What is the best way to cook crab meat?
The most common method of preparing crabs is to place them in boiling water and let them cook for 10-15 minutes. This is a great way to get tender, juicy crab meat. Just make sure you don’t boil it for too long or else the crab meat will get tough. You can also bake crab legs at 350°F for 20 minutes.
How to fix imitation crab meat on the stove?
Imitation crab, being pre-cooked, doesn’t require extensive cooking on the stovetop. It’s best to heat it through gently to avoid drying it out.
Can I saute crab meat?