30-Minute Crispy Crab Corn Fritters
These crispy crab corn fritters are a fast and flavorful appetizer made with tender crab, sweet corn, and Old Bay seasoning for a bold kick. Using a simple cornbread mix as the base, they fry up golden in just minutes. Perfect for parties, game days, or weeknight snacks, these fritters are easy, satisfying, and packed with protein.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 Spatula (for folding)
- 1 Cookie Scoop or Tablespoon (for portioning)
- 1 Deep Fryer or Heavy Skillet
- 1 Slotted Spoon (for removing fritters)
- 1 Paper Towel-Lined Plate (for draining oil)
Ingredients
- 1 box 8.5 oz cornbread mix (such as Jiffy)
- 1 can 8.75 oz whole kernel corn, drained
- 1 tablespoon Old Bay seasoning
- 2 large eggs beaten
- ¼ cup sour cream
- 8 oz crab meat cleaned and shell-free
- Oil for frying (vegetable or canola)
Instructions
- Prepare the Frying Oil: Begin by heating about 2 inches of oil in a deep skillet or preheating your deep fryer to 350°F (175°C). Maintaining the correct oil temperature is essential—too low, and your fritters will soak up oil and turn greasy; too high, and they’ll brown too quickly before cooking through. Use a kitchen thermometer if possible for accuracy. While the oil heats, you can start mixing the batter.
- Combine the Dry Ingredients: In a large mixing bowl, add the cornbread mix and Old Bay seasoning. Gently whisk them together until the seasoning is evenly distributed. This step ensures every bite of fritter carries that distinctive savory-spiced flavor. If you prefer, you can also sift the mix for a smoother texture, though it isn’t strictly necessary.
- Whisk the Wet Ingredients: In a separate small bowl, beat the eggs until smooth and slightly frothy. This helps incorporate air, making your fritters lighter. Stir in the sour cream, mixing until you have a creamy, well-blended base. The sour cream not only adds moisture but also gives a subtle tang that balances the sweetness of the corn.
- Create the Batter: Pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold them together. Avoid overmixing—stir just until you no longer see large streaks of dry cornbread mix. The batter should be thick but not dry. If it looks too stiff, you can add a splash of milk or water to loosen it slightly.
- Incorporate the Corn: Add the drained corn kernels to the batter and fold them in gently. The corn adds bursts of sweetness and a satisfying bite. If using fresh or frozen corn, make sure it’s thoroughly drained or patted dry before mixing, as excess water can make the batter too runny.
- Fold in the Crab Meat: Carefully add the crab meat to the batter. Use a light hand and a folding motion to keep the crab pieces intact while evenly distributing them. The goal is to spread the crab throughout the batter without breaking it down too much—you want visible chunks of crab in every fritter for both flavor and texture.
- Scoop and Shape the Fritters: Using a cookie scoop or a tablespoon, portion out the batter into even mounds. This ensures consistent cooking and helps each fritter cook at the same rate. If you prefer smaller bite-sized fritters for appetizers, use a teaspoon instead. Place the shaped portions onto a plate or tray, ready for frying.
- Fry Until Golden Brown: Carefully drop the batter scoops into the hot oil one at a time, avoiding overcrowding the pan. Fry each fritter for 1 to 2 minutes per side, turning with a slotted spoon once golden brown. The fritters should puff up slightly, developing a crisp golden crust while staying tender inside. Adjust the heat if needed to maintain the 350°F temperature.
- Drain Excess Oil: When the fritters are fully cooked and golden, transfer them to a paper towel-lined plate using a slotted spoon. This helps absorb excess oil and keeps them light and crisp rather than greasy. For a touch of extra flavor, you can sprinkle them lightly with additional Old Bay seasoning while they’re still hot.
- Serve and Enjoy: Serve the fritters warm for the best texture and flavor. They’re delicious on their own but pair wonderfully with dipping sauces such as tartar sauce, garlic aioli, or a simple squeeze of lemon juice. These make a fantastic starter, side dish, or even a party snack that disappears quickly from the platter.
Notes
- Use fresh, lump crab meat for the best texture, but canned or packaged crab works in a pinch.
- Keep the oil at a steady 350°F for even frying—too hot and the fritters burn, too cool and they turn greasy.
- Sour cream adds moisture and tenderness, so don’t skip it.
- A cookie scoop helps portion the fritters evenly for consistent cooking.
- For extra flavor, sprinkle freshly fried fritters with Old Bay seasoning while still warm.
