Crispy potato fritters made with shredded potatoes and crab meat perfectly seared with lightly soft centers and crispy exterior. Unlike regular potato pancakes, no flour is needed for this recipe.
These potato fritters are similar to potato pancakes and naturally gluten free, dairy free, paleo friendly and one of my favorite clean eating finger food that tastes delicious without processed ingredients.
These crab and potato fritters make a delicious appetizer, finger food or can even be served for breakfast. You can make big ones for a side dish, or snack size for nibbles.
Also make sure to try these cabbage fritters or these chicken fritters as well.
Related: Sweet Potato Pancakes
Potato Fritter Recipe With Crab Meat
This recipe for potato fritters is pretty easy to make and perfect for meal prepping, they can be stored for up to 5 days. I made these potato and crab fritters several times already and turned great each time. I usually like to serve these potato fritters alongside a creamy coleslaw, a radish salad or a pickled salad like this fermented carrot salad or a beet and cabbage sauerkraut. The sourness pairs beautifully with their mild taste.
It’s very important to use fresh, good-quality lump crab meat. I used crab claw meat shredded with a fork. As for the potatoes, any would work, you just need to grate them and squeeze the liquid out. This will ensure you get nice and crispy potato fritters.
Related: Potato Casserole (Vegan Potato Bake)
Ingredients For Potato Crab Fritters
- Grated potatoes (any white potato) – raw, liquid squeezed.
- Crab lump meat – squeezed of all liquid.
- Egg – used as a biding agent.
- Onion – to add flavor.
- Mustard – yellow or Dijon mustard, to give a zesty kick, you can also add some lemon juice.
- Seasonings (black pepper, smoked paprika, salt).
- Fat – for searing (you can use avocado oil, grapeseed oil, ghee, butter or bacon fat).
Find the complete printable recipe with measurements below.
How To Make Potato And Crab Fritters
Step 1. Gather and prepare the ingredients (grate the potatoes, prepare the crab meat, finely chop the onion).
Step 2. Mix: In a large bowl, combine all ingredients, add seasonings and give it a good mix.
Step 3. Cook: Heat the oil/ fat in a large skillet over medium high heat. Scoop about 1.5 tablespoons of mixture for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side. Continue cooking, adding more oil if needed.
You Might Also Like: Sweet Potato Fritters (Latkes)
Related: Chicken Liver Patties
Prep Tips For Perfect Crispy Potato Fritters
- Less moisture: remove as much moisture as possible from the potatoes. Once grated, put them in a kitchen towel or cheese cloth and squeeze them out as much as you can.
- Size: be sure they are uniformly flat so they cook inside well at the same rate. Make large potato fritters or small – to be served as finger food / appetizer.
- Temperature: for a crisp potato fritter make sure the pan and oil is hot enough, the fritters should sizzle when dropped in. Make sure it’s not too hot though, you need them to cook inside too.
Related: Easy Healthy Pumpkin Fritters
PRO Tip For Potato Fritters
While frying the potato fritters there might be some liquid gathering at the bottom of the bowl. Give it a mix every time you get a portion of the mixture to incorporate it back. The liquid contains egg and it helps with binding, so don’t discard it.
Recipe Variations / Substitutions
- Don’t like crab meat? Then use salmon, tuna, bacon, or any other preferred meat.
- Add more flavor: parmesan cheese would be great addition and will also help with binding the mixture better. Look for dairy free cheese alternatives if dairy is not tolerated.
- Make bite size potato fritters and serve them as finger food, along with a sauce (like my BBQ sauce, or any of these creamy sauces) or dip.
- Or serve them as breakfast. Sometimes I make my sweet potato latkes for breakfast.
Storing The Potato And Crab Fritters
- Storing leftovers: Refrigerate the potato fritters for up to 5 days in an airtight container. Or freeze for longer.
- Freezing: Freeze for up to 3 months, in an airtight container.
- Thawing: The best way to defrost is to let them slowly thaw in your refrigerator for at least 24 hours.
- Reheating: Once refrigerated (frozen) they will get moist. To regain the crisp crust is best to reheated in the preheated oven at 350F for 10-15 minutes.
More Potato Recipes
If you made these crab and potato fritters, then please leave a star rating and leave a comment below the recipe card.
Your feedback is really helpful for me and readers!
Related:
Potato Fritters With Crab Meat
Ingredients
- 8 oz potatoes - ~ 1.5 cups, raw, grated, liquid squeezed
- 8 oz lump crab meat - squeezed of all liquid
- 1 egg
- 1 small onion - finelly diced
- 1.5 tsp yellow mustard - or Dijon mustard
- 3/4 tsp smoked paprika
- 1/3 tsp cracked black pepper
- 1/3 tsp sea salt
- 4-5 tbsp fat – for searing - you can use avocado oil, grapeseed oil, ghee, butter or bacon fat.
Instructions
- Gather and prepare the ingredients (grate the potatoes, prepare the crab meat, finely chop the onion).
- Mix: In a large bowl, combine all ingredients, add seasonings and give it a good mix.
- Cook: Heat the oil/ fat in a large skillet over medium high heat. Scoop about 1.5 tablespoons of mixture for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side. Continue cooking, adding more oil if needed.
Notes
Tips For Perfect Potato Fritters
- Less moisture: remove as much moisture as possible from the potatoes. Once grated, put them in a kitchen towel or cheese cloth and squeeze them out as much as you can.
- Size: be sure they are uniformly flat so they cook inside well at the same rate. Make large potato fritters or small – to be served as finger food / appetizer.
- Temperature: for a crisp potato fritter make sure the pan and oil is hot enough, the fritters should sizzle when dropped in. Make sure it’s not too hot though, you need them to cook inside too.
- Add 2 tbsp flour (or gluten free flour) only if the potato fritters fall apart, I make them without flour and they keep their shape well.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Marry
Friday 11th of February 2022
Loved it! Thank you!
HealthyTasteOfLife
Friday 11th of February 2022
You're welcome!
Angela
Wednesday 26th of January 2022
When making potato fritters I like to mix potato with cabbage. This one with crab is delicious too when you want something more filling 😋
HealthyTasteOfLife
Wednesday 26th of January 2022
I'm planning to make a recipe with potato fritters just like you said by mixing cabbage and potatoes. Thank you for your feedback!