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 Spruce Eats explains that in order to deep fry crab cakes, the oil needs to be heated to at least 375 degrees, so 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.