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
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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.
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.