Crab Fritters

Crab cakes have always been the best kind of cake in my eyes. Why not add cheese and deep fry them? Ok I know there are several health related reasons that address the why not in that question but one taste of these fritters and you will forget all about that 🙂

Crab Cake Fritters

  • Servings: 3-4
  • Difficulty: medium
  • Print


1 1/2 cups fresh crab

2 eggs

1 teaspoon hot sauce

1 tablespoon mayonaise

1 tablespoon mustard

1/2 teaspoon cayenne

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons Worcestershire sauce

1/4 cup chopped scallions

1/2 cup softened cream cheese

2 cups panko bread crumbs

1/2 cup flour

4 cups canola oil


In a large mixing bowl, beat 1 egg. Add in Worcestershire, salt, pepper, cayenne, mustard, mayo, scallions, cream cheese, and hot sauce. Mix until all ingredients are incorporated. Add in crab and mix just until combined. Fold in 1 cup of bread crumbs. Form into small balls.

Place canola oil in a deep pot or wok. Bring to 350 degrees. In three small bowls, set up your dredging station. Put remaining bread crumbs in one bowl. Beat remaining egg in a separate bowl. Place flour into the third bowl. Roll your crab balls first through the flour, then in the egg, into the bread crumbs and finally into the oil. Turn the puffs until they are golden brown all around. Remove from oil and let dry on a plate lined with paper towels. Enjoy with a sweet and spicy sauce or just the way they are!



Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.