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I had some left over crab meat from last night, and improvised your recipe. Quite yummy, even with no other chutney or dipping sauce. Thanks!
I made your crab cakes tonight and my family loved it! My husband thanked for making such a special dish! Thanks so much for sharing this recipe! I love your recipes!!! I made your shrimp scampi recipes too and everyone loved it too!
Is the lump crabmeat supposed to be cooked or raw?
Cooked. Crab meat is always sold cooked.
These crab cakes are divine.
I followed your recipy, but didn’t use all the powered ingredients and substituted the crab with canned salmon, and it tuurned out great. Seems to me that any cooked fish mixed with crackers, egg, salt and pepper quckly fried in butter will turn out great. Next week, i’ll try canned tuna and not tell my guests. After a glass or two of wine no cares any way.
I recommend trying our tuna patties recipe. ~Elise
Used fresh dungeness for this recipe tonight. These crab cakes are great! I don’t like to use mayo and this recipe fit the bill.
I am allergic to eggs so I make these with powdered egg replacer mixed with white wine (not water) instead of eggs and mayo. I also bake them. I found that they fell apart on a baking sheet, so I use a large muffin tin. Tablespoon panko in the bottom and then one on top. Chill and bake 20-30 minutes (depending on thickness).
I made this recipe without the bread crumbs for a BBQ we had this last weekend here in new Zealandand everyone loved them and several asked for the recipe.
From Tidewater Va, I was raised on crab cakes using the blue crab.Tried the Dungeoness while in Seattle on a trip so I have tried both.The blue crab has a sweeter taste, but both are very good.We have always used chopped onion in our cakes and as little bread crumb as possible.
In my opinion, this recipe, like so many others add too many ingredients. If you really like the taste of crab, you only need a little mayo, bay seasoning, egg, and lemon juice. People add bread crumbs or saltine crumbs to help bind them, but here’s a tip from Maryland restaurants – fry the cakes on one side on the stove and then put the pan in the oven and broil the other side – you don’t need to flip them then and don’t need bread crumbs.
Great tip Jarrod! I want to try this!
A good sauce for crab cakes is beurre blanc. This is French for ‘white butter’. It’s very rich, but it helps to offset crab cakes’dry texture. Be sure and use white wine vinegar in the reduction and you need not add white or gold champagne, although it does add a delicious flavor. Use a good quality fish stock in the reduction instead of chicken stock and it helps make this a wonderful addition to fine crab cakes. Bon Appetit all.
Elise, I use slightly herbed panko instead of regular bread crumbs to coat my crab cakes….works beautifully!
I am from Maryland and I agree with some of the other posts regarding the bread in crab cakes. I don’t use much filler in my crab meat maybe a few crushed saltines (unsalted tops) mayo, some dry mustard and old bay seasoning.
However I will give the recipe a try, just because I love crab.
To the person who wanted to omit the Mayo: Try adding softened Mascarpone cheese to them. It holds together well and makes an interesting addition.
Dungeness makes the best crab cakes! As a veteran crab cake maker I’ve found that using the stringy ‘thigh’ meat from the larger sections of the legs of the crabs and forgoing the moister and shorter fibered meat in the body and claws enables me to ditch the bread in the cakes. I use the yolk of one egg, a shot of tabasco, Old Bay, grated shallot and a dash of Worcestershire. As I form my cakes I lay them on a plate of panko crumbs, pressing each down gently, top with panko and refridgerate uncovered for an 1/2 – 1 hour. They never fall apart.
To bind together and add flavour use flavoured humous.
I love crab cakes, but hate mayonnaise. Seriously, can’t eat the food if any mayonnaise (or tartar, aioli, etc.) component. Has anyone used a substitution in crab cakes successfully? Maybe yogurt or sour cream in these?
Never tried it, but I bet sour cream would be a good substitute, as would a thick yogurt. Regular yogurt, I suspect, would be too thin. ~Hank
Replace mayo with an equal amount of potato mashed, no mayo.
Barbra: My mother’s livelihood was crabcakes. Never ever used mayonnaise. She would pick the crab meat, add a little sautéed celery and onion, salt, lots of black pepper and then would use a white sauce (not too thick). A touch of old bay and then form into cakes. We used to use 20 to 30 pounds of crabmeat every Friday. I was very young (10 or 12) and my job was to pick through the crab meat Mom used what the seafood market called “special” crab meat and added that to the lump meat. Excellent
There is no mayonnaise listed in the ingredients list.
Mayonnaise is a component of tartar sauce, which is in the ingredient list.
My Grandmother, her Grandmother and who knows how many other mothers born in Baltimore made their crabcakes THIS way.
One pound good quality crab meat (preferably Maryland lump – we used to be able to use “regular” but now have to use “lump”)
One piece stale Pepperidge Farms white bread (not sandwich or thin sliced)crumbeled by hand.
A bit of chopped green pepper (for color & crunch)
That’s it. The egg and bread bind the crab and the result is pure “crab”. No mayo, no mustard, no Old Bay….this is the place to celebrate the Maryland Crab!!!
Fry ( or saute- if you prefer that phrase) in
Crisco..until done…no butter…no olive oil- just good old lard!!!
Excellent -serve with cole slaw & Maryland stewed tomatoes or anything else you like…JUST DON’T MESS WITH THE CRAB CAKES!!
Looks absolutely delicious! I have to say, as Pacific NW’er, I prefer some filling in my crab cake but just a small amount as Elise suggests. Otherwise it would be a crab patty! :)
Will be making these tonight, since I’ve been finding dungeness crab for $3.99/# fresh in the markets in Portland.
i *love* this type of crab cake. do you think it would be a disaster to try baking or broiling them on a greased pan instead of frying?
Nothing beats a fried crab cake, but you might try baking them at 375 degrees for 10-12 minutes per side. Let us know how it works! ~Hank