Old Bay Crab Fritters Recipe

Mix dry ingredients

In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, 1/2 tsp sugar, 1 tablespoon Old Bay, 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 large eggs, 1/2 cup buttermilk and 1/4 cup mayonnaise until smooth. Stir in 2 tablespoons sliced chives and 2 tablespoons chopped parsley.

Build batter

Pour the wet mixture into the dry ingredients and stir briefly until just combined; do not overmix. The batter should be thick but spoonable. If too thick, add up to 1-2 tablespoons additional buttermilk.

Prepare add-ins

Gently fold 10 oz picked-over lump crab meat, 1/2 cup roasted corn kernels, 2 tablespoons thinly sliced scallions, 1/4 cup finely diced red bell pepper and 1 tsp minced garlic into the batter. Fold just until distributed — you want intact lumps of crab throughout. Taste a small bit of batter (without crab) and adjust salt or Old Bay if needed.

Rest batter

Let the combined batter rest 10 minutes at room temperature to hydrate the cornmeal and allow flavors to meld. This also helps the batter thicken slightly.

Heat oil

Pour 2 cups neutral oil into a wide, heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles immediately and browns in ~45 seconds. Maintain temperature between 325–350°F.

Prepare to fry

Place 1/4 cup flour in a shallow dish for dusting. Using two spoons or a small ice-cream scoop (about 2 tablespoons per fritter), lightly dredge scooped batter in the flour to give the exterior a slight coating — this helps form a crisp crust and reduces sticking.

Fry fritters

Carefully slide 6–8 fritters (don't overcrowd) into hot oil. Fry 2.5–3 minutes per side, turning once, until deep golden brown and cooked through. Adjust heat as needed to keep oil between 325–350°F. Use a slotted spoon to transfer fritters to a wire rack set over a baking sheet; this keeps them crisp. Repeat with remaining batter.

Drain and finish

If desired, while still hot, lightly sprinkle fritters with remaining 1/2 tsp Old Bay and a pinch of salt. Let cool 2–3 minutes before serving so center sets.

Make remoulade

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 tsp hot sauce, 1 tablespoon finely chopped cornichons, 1 tsp chopped capers, 1 tsp Old Bay, 1/2 tsp paprika, 1/4 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or seasoning as needed (add more lemon if too rich, or a touch more hot sauce for heat). Refrigerate until ready to serve.

Plate and serve

Arrange warm fritters on a platter or individual plates. Spoon or dollop remoulade alongside or in a small ramekin for dipping. Sprinkle chopped parsley and serve with lemon wedges. Recommend serving immediately so fritters remain crispy.