Yummy and a very simple and classic crab cake recipe. Thank you FINE COOKING
So I've made these half a dozen times now - very good, even the kids love them.. Last couple times, lump and backfin (2:1 ish)..... It's just the right ingredients, simple yet right on. Adjust (slightly) to taste... excellent...
Living on the West Coast, made these with Baja lump crab meat and they came out wonderful! I used only 1 teaspoon of Old Bay and all other ingredients as specified. Refrigerated for 1 hour and they did not fall apart when cooking and were easy to flip. Great recipe!
Really tasty and easy. Didn't have time to refrigerate for 1-3 hours but still worked out well.
A keeper! Used the baking method recommended by another and they were fabulous. Let's you tend to other parts of the meal. Gave the one last crabcake to a friend and she too raved. Used backfin and they were nice and light.
Delicious. I followed the advice of one of the reviewers and put it in the oven for 20 minutes with a "barnish" of oil, butter and paprika, and they were excellent. Great Valentine's dinner.
Found it easy to do and tasty. Used Panko bread crumbs instead of white bread crumb. Used a blender to make Panko bread crumbs smaller. Instructions in recipe were right on. Formed into cakes after making mixture and then into refrigerator for firming. Will make again.
This is a very good crab cake recipe. Coming from someone born and bred on the shores of the Chesapeake, that's a compliment! However, cut back the Old Bay to 3/4 -1 teaspoon and reduce the amount of bread crumbs to no more than 3/4 cup. I also do something radical...I bake them instead of sauteing them. Brush a baking sheet with melted butter. Place the crab cakes on the baking sheet. Melt the butter and olive oil together mixing in 1/4 teaspoon paprika. Brush this over the crab cakes. Bake at 400 degrees for 20 minutes. This saves you from the tension of turning them, a step that can sometimes be very tricky especially if you used jumbo lumb crab.
I've been making the same crabcake recipe for the past 10 years. Not any longer! This is my new favorite crab cake recipe! I followed the recipe exactly, except I used 1 cup fresh breadcrumbs (from PF sourdough bread) and 1/4 cup panko. Chilled mixture for 2 hours and while cooking they did not fall apart, which was a nice treat. Very moist and loved the lemon zest! I served a remoloude sauce on the side. YUM!!
Very good basic crab cake recipe. As other readers have mentioned, the secret to "flippable" crab cakes is to chill them for several hours before cooking, and don't be too anxious to flip them before they are nicely browned on one side. Used lump as opposed jumbo lump, just as good. Made a very nice lunch over baby greens.
Very good. The less lumpy the crab meat, the more it holds together, however it is not as crabby-licious. I used regular lump and it was very tasty, but lacked the texture that was so tantalizing in the photo. The question is $19 vs. $34 per pound! Yes, it was just fine with the lump!
Some of the best Crab Cakes I've ever enjoyed, only downside it that they incredibly hard to flip.
The second time I made these I made a few changes that lent much more structural integrity to the cakes.
1) My Market Street was out of jumbo lump so I bought lump crab meat instead. The smaller chunk had an easier time clinging together.
2) I only used a cup of fresh white bread crumbs (roughly chopped) and then substituted the rest with 1/3 cup of panko breadcrumbs.
3) After combining I fashioned the mixture into cakes and let them sit in the fridge for about 3 hours to tighten up.
The cakes where easy to flip and still melted in your mouth.
Terrific recipe. The only problem: keeping the crab cakes from falling apart. I put my in the fridge before I cooked them.
I fixed these for a Sunday supper for my wife and me. The balance of flavors is perfect; the Old Bay and worchestershire sauce give them just the right amount of spice. My wife is very picky about her crab cakes, and she loved these. I used a hearty Pepperidge Farm white sandwich bread, pulsed in the food processor, for the crumbs, and the crab mix made perfect, firm cakes.
I did this with fake crab and extra dijon instead of the Bay spice (couldn't find it). The fake crab didn't flake at all, so it didn't form cakes well, but the flavour was excellent.
This recipe produces a very good crab cake with a little kick. If you cherish memories of sucking the sweet flesh from freshly-caught crab, the Old Bay and Worcestershire are a bit much. I'd cut back on them next time. Still, a yummy dish and worth the expense.