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Crab cakes, in general

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Does anyone have a recipe or know how to make crab cakes that are light and non-greasy? A lot of the ones I've had have been very heavy and usually a little greasy!

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  1. The cakes that are too heavy have too much filler. You want a little bread crumbs in them but not too much. Also to avois greasiness you might broil them.

    i like this recipe:

    In a bowl bat 1 whole egg with 1/2 c. melted butter, 1 tbs. lemon juice, a dash or two of Wocestershire, and 2 Tbs. chopped fresh parsley. Then add 1 lb. backfin crab meat (not need to use lump for cakes) picked over for cartliage and shells and 1/2 C-3/4C dried bread crumbs. Make your own crumbs, they are much better than that canned stuff, just toss bread pieces in the blender and then dry in a low oven on a cookie sheet.

    Mix all getly together and form cakes. Broil or if you wish heat oil to 1/2" in a havy skillet and fry 3 mins. on each side.

    1. Pat Conroy, author and CH, uses almost no filler at all (1 TBLS four) and a lightly beaten egg white to hold the seasonings and crab meat together. It is delicious, albeit a non-traditional Maryland crabcake.

      When I lived in Maryland, a neighbor used to bake hers in a very hot oven on a sheetpan sprayed w/ cooking spray to eliminate the usual fats. Butter is better!