Name: Crab and Corn Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 box Jiffy Corn Bread Mix; 1 Tablespoon Old Bay Seasoning; 2 Egg; 3/4 Cup Milk; 3 green onions (Sliced finely); 2 cups corn; 8 ounces crab meat (picked clean); Oil for frying

Crab fritters are crispy, golden, Old Bay-seasoned bites made with lump crab meat, sweet corn, green onions, and a box of Jiffy corn muffin mix. They take about 30 minutes start to finish, and I love to serve these crab and corn fritters hot from the pot at summer crab feasts, backyard cookouts, and game day parties.

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A pile of golden-brown fried crab fritters served in a blue patterned napkin.

If you are planning a crab party, set these out next to a pot of my Maryland crab soup with Old Bay. Going full Baltimore? Finish the night with a lemon peppermint stick, the classic Baltimore summer treat.

Ingredients for Crab and Corn Fritters

This is a short ingredient list. The full amounts are in the recipe card below; here is what you need to know before you shop.

Ingredients for corn muffins including a box of Jiffy corn muffin mix, a bowl of corn kernels, crab meat, flour, two eggs, green onions, milk, and spices on a wooden table.

Jiffy corn muffin mix: The mix brings the cornmeal, flour, a little sugar, and the leavening, so the batter is already balanced for you. That touch of sweetness is what makes the crab and corn taste so good together.
Crab meat: I use refrigerated pasteurized lump or backfin crab from the seafood counter; it is already cooked, so it only needs to heat through. Even "picked" crab has bits of shell hiding in it, so you will pick through it again before it goes in the bowl.
Corn: Corn adds sweet pops of texture in every bite. Whatever corn you use, drain it well and pat it dry; extra water thins the batter and makes the hot oil spatter.
Green onions: Slice them thin so they disappear into the batter. They add a mild, fresh bite that keeps the fritters from tasting one-note.
Old Bay Seasoning: Old Bay goes in the batter and on top. It already contains salt, so do not add more to the batter.
Oil for frying: Choose a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Two inches of oil in a heavy pot is enough; you do not need a deep fryer.

Substitutions

I keep this recipe simple on purpose, so there are not many swaps. The one I get asked about most is the corn.

Canned, fresh, or frozen corn: Canned corn is just for convenience. Corn cut fresh off the cob or homemade freezer corn works well; thaw frozen corn completely and pat it dry as possible before it goes into the batter.

How to Make Crab Fritters

Frying at home makes a lot of people nervous, so I am going to walk you through each step. Once the oil is at temperature, the fritters cook in just a few minutes.

Heat the oil

Pour 2 inches of oil into a heavy pot or Dutch oven and clip a thermometer to the side. Heat it over medium to 350F; this takes about 10 minutes, so make the batter while you wait.

Oil Frying Tip

Keep the oil no more than halfway up the sides of the pot, and keep a lid and a sheet pan within reach. Never leave hot oil unattended, and never put water on an oil fire; slide the lid on and turn off the heat.

A plastic container filled with Maryland blue lump crab meat.

Pick the crab and dry the corn

Spread the crab out on a sheet pan and run your fingertips through it gently, feeling for hard, thin bits of shell. Drain the corn, then press it between paper towels until the towels stop getting wet.

A metal whisk in a blue mixing bowl containing dry ingredients.

Mix the dry ingredients

Whisk the Jiffy mix and Old Bay together in a large bowl. You want the Old Bay evenly spread through the mix, with no rusty-orange streaks.

A blue bowl containing flour, corn kernels, and chopped green onions on a wooden surface.

Add in the corn, green onions

Add the corn and green onions to the dry ingredients. Stir to combine.

A blue bowl containing a mixture of wet ingredients and flour, with a silicone spatula partially mixing the contents.

Add the eggs and milk

Whisk the eggs and milk in a separate bowl, then pour them into the dry ingredients. Stir just until no dry pockets of mix remain; a few small lumps are fine, and overmixing makes the fritters tough instead of tender.

A dark blue bowl containing a mixture of crab meat and batter, with a spatula resting in the center.

Add the crab gently

Use a spatula to fold gently from the bottom of the bowl up and over; you want the crab to stay in chunks you can see in the finished fritter, not shredded into the batter.

Six fritters frying in a cast iron skillet of hot oil.

Fry in small batches

Hold a small cookie scoop of batter close to the surface of the oil and release it away from you, 5 or 6 fritters at a time. They will sink, then float and sizzle; fry 1 to 2 minutes per side, turning with a slotted spoon, until they are deep golden brown all over.

Six fritters frying in hot oil in a cast iron skillet.

Check the first batch

A pile of golden-brown crab fritters in a blue patterned napkin, with one broken open to show the white crab meat inside.

Drain and season

Move the fritters to a paper towel-lined plate and dust them with Old Bay right away, while they are still glistening with oil; that is when the seasoning sticks. Let the oil come back up to 350F before you drop the next batch.

What Dips Go with Crab Fritters?

I like crab fritters fresh out of the oil with a heavy sprinkling of Old Bay and nothing else. If you want a dip, sriracha mayonnaise or garlic aioli brings a creamy heat that works with the sweet corn.

Honey, sour cream, and melted butter are good choices too. My kids vote for ketchup; I am not on that team, but I will not stop you.

Building a bigger spread? These fit right in with my easy New Year's Eve appetizers and party food.

Crab Fritter FAQ

While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.

What is the difference between crab fritters and crab cakes?

Crab cakes are mostly crab held together with a little egg, mayonnaise, and breadcrumbs, shaped into patties and pan-fried or broiled. Crab fritters are a batter with crab folded in, dropped by the spoonful into hot oil, so they come out light, crisp, and closer to a hushpuppy.

Do I need a deep fryer?

No. A heavy pot or Dutch oven with 2 inches of oil and a clip-on thermometer does the job. The thermometer is the part I would not skip; guessing at oil temperature is the most common reason fritters come out greasy or raw in the middle.

How do I know the fritters are cooked through?

They should be deep golden brown on every side, and the center should be set with no wet batter when you break one open. For certainty, an instant-read thermometer in the center of a fritter should read 160F.

Sarah Mock, a woman with long brown hair wearing a light blouse, stands indoors smiling and holding a glass of red wine. A plant and staircase are visible in the background.

Sarah's Culinary Insight

These are the things I have learned from making this recipe for crab feasts over the years.

Serve them right away. Crab fritters are at their best in the first few minutes out of the oil, while the outside still crackles. Fry them as your guests arrive rather than an hour ahead.

Watch the oil between batches. Every time I have rushed the next batch into oil that dropped below 350F, the fritters soaked up oil and came out heavy and greasy. Give the oil a minute to recover; it is worth the wait.

Skip the microwave for leftovers. I have found the air fryer is the best way to reheat crab fritters; 400F for 3 to 4 minutes brings back the crisp edges. The microwave makes them hard.

Season while they are hot. Old Bay sprinkled on a cooled fritter slides right off. Dust them the moment they come out of the oil and the seasoning clings to every bite.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Crab and Corn Fritters

Sarah Mock

5 from 7 votes

Crispy, golden crab and corn fritters made with Jiffy corn muffin mix, lump crab, green onions, and Old Bay. Fry in small batches and serve hot.

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Crab Fritters Recipe (corn fritters with crab) in a basket lined with a blue paper napkin

24 Fritters

Instructions

Heat 2 inches of oil in a heavy pot or deep fryer to 350F.
Oil for frying
Spread the crab on a sheet pan and pick through it for shell. Drain the corn and pat it dry.
Whisk the Jiffy mix and Old Bay together in a large bowl.
1 box Jiffy Corn Bread Mix, 1 Tablespoon Old Bay Seasoning
Whisk the eggs and milk together, pour into the dry ingredients, and stir just until no dry pockets remain.
2 Egg, ¾ Cup Milk
Fold in the corn and green onions, then gently fold in the crab.
3 Green Onions, 2 cups corn, 8 ounces crab meat
Drop the batter by small cookie scoop into the hot oil, 5 or 6 at a time. Fry 1 to 2 minutes per side until deep golden brown and cooked through (160F in the center).
Drain on paper towels and dust with Old Bay right away. Let the oil return to 350F between batches. Serve hot.

Nutrition

Notes

Storage: Do not leave fritters at room temperature for more than 2 hours. Refrigerate leftovers in an airtight container for up to 3 to 4 days.

Reheating: Reheat in an air fryer at 400F for 3 to 4 minutes. I do not recommend the microwave; it makes the fritters hard.

Corn: Canned corn is for convenience. Fresh corn cut off the cob or freezer corn works well; thaw frozen corn completely and pat it dry.

Appetizer

American

blue crab fritters, crab and corn fritters, crab corn fritters, crab fritters

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.

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