How to Keep Crabcakes From Falling Apart
Shaping crabcakes into firm 1- to 1 1/2-inch-thick discs with flat sides and frying them in about 1/4 inch of 375-degree-Fahrenheit oil usually prevents them from falling apart during cooking if you use tongs to turn them. Check the oil temperature using the tip of an instant-read thermometer. Although it takes a little more time, forming the crabcake mixture and partially freezing it gives the dish a better texture
Forming
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Form the crabcake mixture into a 3- to 4-inch-wide cylinder in the center of a long sheet of aluminum foil. Roll the mixture forward while wrapping the foil around it to form a tight cylinder, but don't apply enough pressure to press it out the sides. Twist the edges of the foil tightly and freeze the roll for about 25 minutes.
Frying
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Heat the oven broiler. Slice the crab mixture through the foil into 1- to 1 1/2-inch-thick discs and dip one side in beaten eggs and breadcrumbs. Fry the crabcakes breadcrumb-side down in an oven-safe skillet over medium-high heat for about 3 minutes. Take the foil off the sides of the crabcakes, spoon the oil over them and broil them until golden brown on top, about 2 minutes.
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