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.
Having grown up on Maryland's Eastern Shore, I have to say that this gets the basics right. The best homemade crabcakes never used much beyond fresh lump backfin and just enough filler to hold it together. Of all the recipes I've seen online over the years, this comes closest to the real deal. Well done, Fine Cooking and Ms. Middleton!
Love this recipe! Even without being able to find decent crab meat (no clue why? maybe the Dutch don't eat crab like this? I had to buy canned) , it was a good recipe! The Old Bay seasoning makes it! We also used panko breadcrumbs, which gave it a nice texture. Thanks!
I used this recipe for my first ever attempt at crab cakes, to serve at the first Thanksgiving I've been in charge of. They were STELLAR! I also followed bstj8's recommendation and used saltine crackers instead of bread crumbs. Seriously, I had to slap my husband's hand away from the plate multiple times because he couldn't wait to eat them.
I also seared them for a few minutes on medium-high heat with a mixture of butter and olive oil, then baked them in the oven for about 10 minutes on 350 which helped get them evenly warm throughout.
Thank you for posting this recipe, it will be used quite often!
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