Servings: four.
This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
Serve with a sauté of Corn, Sweet Onion & Zucchini with Fresh Mint, and finish the meal with Marinated Peaches.
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This is probably the best crab cake recipe we ever tried. We used fresh crab met from Crab Dynasty: https://www.crabdynasty.com/products/c1-Live-Hard-Crabs/
I grew up in Norfolk & Va Beach, Va. and this recipe is very close to the one my father used. He was a fireman for the City of Norfolk, Va. and he cooked crab cakes when he could afford the crab meat for the station. My father used saltine crackers instead of bread crumbs about 10 crackers broken up into small pieces. He would mix all wet ingredients first, pour over the crackers and then lightly fold in the crab meat. Chilling the mixture is a must. He also told me to make the crab cakes about 2 1/2-3 inches in diameter and to only turn them over once so don’t cook on high heat. Turning over and over causes them to fall apart. I have followed his recipe and hints for over 55 years and they are just like the ones he made at home and at the station. All my friends and family love his recipe.
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