Crab Fritter Recipe

Prepare Crab

Pick through the lump crab meat and remove any shells or cartilage; gently pat dry with paper towels to remove excess moisture. Place crab in a medium bowl.

Make Batter

In a separate large bowl whisk together all-purpose flour, cornstarch, baking powder, 1 teaspoon kosher salt, black pepper, and Old Bay seasoning. Stir in the egg, mayonnaise, and lime zest until combined. Slowly pour in the cold club soda while whisking until a thick but slightly loose batter forms — it should be thick enough to coat but still flow a bit. If batter seems too thick, add up to 1 additional tablespoon cold water or club soda.

Combine

Fold the crab meat, sliced green onions, and 2 tablespoons chopped cilantro into the batter gently, trying not to overmix. Taste a tiny amount of batter for seasoning (without raw egg) or adjust salt if needed. The mixture should hold together in loose mounds; if it’s too watery, add 1–2 tablespoons flour.

Heat Oil

In a heavy-bottomed skillet or Dutch oven, pour 1 to 1 1/2 inches of vegetable oil (about 1.5–2 cups). Heat oil over medium-high until it reaches 350°F (175°C) or a small drop of batter sizzles and browns within 30–40 seconds. Maintain heat to keep temperature between 330–350°F while frying.

Fry Fritters

Using two spoons or a small ice cream scoop, drop 1.5-tablespoon to 2-tablespoon portions of the crab mixture into the hot oil, leaving space between each. Fry in batches to avoid crowding—about 3–4 minutes per side or until golden brown and crisp. Turn carefully once with tongs or a slotted spoon. Internal temperature isn’t critical for seafood already cooked, but fritters should be hot and fully set.

Drain

Transfer cooked fritters to a wire rack set over a baking sheet or paper towels to drain. Season lightly with a pinch of kosher salt while hot. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Make Dressing: In a small bowl whisk together 2 tablespoons lime juice, 2 tablespoons mayonnaise, rice vinegar, honey, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth.

Combine Slaw: In a medium bowl toss shredded green cabbage, red cabbage, grated carrot, and 1 cup chopped cilantro with the dressing until evenly coated. Taste and adjust salt or lime as needed. Chill briefly (10–15 minutes) if time allows to let flavors meld.

Whisk together 1/2 cup mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon lime zest, Sriracha, chopped chipotle (if using), minced garlic, honey, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl until smooth and emulsified. Taste and adjust heat or acidity as desired. Refrigerate until ready to serve.

Plate 3–4 warm crab fritters per serving. Spoon a small mound of cilantro slaw alongside each portion. Drizzle or dot chili lime aioli over the fritters or serve in a small ramekin for dipping. Garnish with additional chopped cilantro and lime wedges. Serve immediately while fritters are crisp.