Use This Oil When Frying Crab Cakes

If you're more of a surf person than a turf one, you likely know that a crispy, meaty crab cake is one of the best things to order off the seafood section of any menu. It satisfies your shellfish craving yet doesn't require all of the messy, tedious work that is picking a steamed crab or cracking open a pile of crab legs. Crab cakes are also something you can easily make at home with little more than a container of lump crab meat, mayonnaise, breadcrumbs, and Old Bay seasoning, of course.

There are two common methods of cooking crab cakes: baking or frying. While baking your cakes is a slightly healthier option, frying them gives them that perfectly golden brown exterior with a little bit of crunch for added texture. But what type of oil should you use to fry your crab cakes? Here's which one will give you the best results.

The basic rule of thumb for choosing an oil that's suitable for frying is looking for one that has a high smoking temperature, Our Everyday Life says. However, just because any higher-temperature oils will do, doesn't mean they're all ideal. For instance, peanut and corn oil will work in theory, but they'll also slightly alter the final flavor of your crab cakes. 

That's why canola oil is an even better choice. Not only is it completely flavorless so it won't affect the crab cakes' taste, the mild oil also has a high smoking point of 400 degrees Fahrenheit. The Lazy Gastronome recommends the oil to be heated to at least 375 degrees when deep frying crab cakes. Therefore you need an oil (like canola) with a higher smoke point. Otherwise, the oil will give your crab cakes a slightly burnt flavor — no thank you.