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Feb 25, 2008 10:01 AM

Crab cakes?

I'm looking for a really divine recipe: one where they hold together well, but it seems like they are almost only crab (little or no filler). Also, MUST the crab start out live/fresh? Recipes please!

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  1. This is the recipe my Mother-in-law uses in Baltimore.

    Crab Cakes
    Serves: 4


    • 2 slices white bread, crusts removed
    • 1 Tablespoon mayonnaise
    • 2 teaspoons Old Bay ® Seasoning
    • 2 teaspoons parsley flakes
    • ½ teaspoon prepared mustard (Dijon or yellow)
    • 1 egg, beaten
    • 1 pound fresh lump crab meat


    1. Break bread into small pieces.
    2. Mix in mayonnaise, Old Bay®, parsley, mustard and egg.
    3. Stir in crabmeat.
    4. Shape mixture into patties.
    5. Broil for 10 minutes without turning or fry until golden-brown on both sides.

    1 Reply
    1. re: speyerer

      I use the recipe on the Whole Foods website... very good, little filler which I love. I serve it with some home made tartar sauce. Fast and easy.

    2. My mom was a virginia girl. she used ritz crackers as her binder because they are richer than breadcrumbs etc., and i agree. fresh lump blue crabmeat is not possible to find these days unless you live near crab boats. most of it is lump crab meat that comes from indonesia. i buy mine at BJ's (a costco like store in the boston area) in foil pouches that have a VERY long shelflife. also can be found in refrigerated cans.lump blue crabmeat is the ONLY crabmeat worth eating IMO. Maine crabmeat has NONE of the flavor of lump blue.

      These are very meaty and rich.

      1 lg egg
      ½ c. mayonnaise(Hellman's only, and not low fat !)
      1 ½ T Dijon mustard
      1 T Worcestire sauce
      Cayenne or fresh hot sauce

      1 lb. lump ‘blue crab’ meat
      ¾-1 sleeve of Ritz crackers, pulsed/ground in Cuisinart

      Whole wheat or white flour
      S & P
      Unsalted butter
      Lemon juice

      Whisk or beat egg lightly. Add mayo through cayenne.
      Add crab, breaking up lightly but keeping it chunky.Adjust seasonings to taste.
      Add cracker crumbs, mixing lightly. Gently form into cakes about 4” diameter
      and ¾” thick. If you have time, chill cakes to firm up. Just before cooking,
      dip both sides of cakes in a flour, S and P mixture.

      Melt enough butter in a skillet to form a 1/8 “ film. Over medium high heat,
      sautee cakes 3-5 minutes on each side, til a brown crust forms.
      Squeeze lemon juice over the cakes and serve as is or with a Dijon Aioli or Spicy Aioli.
      Makes 8-10 cakes; 2-3 cakes p.p.


      1/4C & 1/2 T. Dijon Mustard

      1 Lg. Egg

      ½ tsp Minced Garlic

      3/4 T Lemon Juice

      3/4 tsp fresh Hot Sauce

      1/4 tsp Cayenne Pepper

      3/4 C Extra Virgin Olive Oil orVegetable Oil

      Kosher Salt and Pepper to taste

      Pulse together egg through cayenne in mini Cuisinart.
      While running, drizzle in oil until the thickness of mayo.
      Adjust seasonings to taste.

      1. I just made some crab cakes a week or so ago and having never done them before made up my own recipe that highlighted the delicate crab flavor. I sauteed an onion diced fine and just one side of red pepper finely diced. Added this to the crab with an egg and just enough breadcrumbs to help bind them (If I thought of ritz crackers I would have used them instead of bread crumbs). Sauteed in EVOO and served warm. Hollandaise sauce would have been great but I was HUNGRY and didn't have the patients to make it. Hubby and I were fighting over them they turned out so good. I bought a package of lump crab in the seafood section of Demoulas and it was delicious for the $7.00 I paid for it. All the work was done and it was very fresh.

        1 Reply
        1. re: MeffaBabe

          That sounds delicious, but as a Baltimorean I'll point out that what you've made is closer to crab imperial, not quite crab cake.

        2. Crab cakes are best when the crab is fresh, i.e. you steam the crabs, then remove the meat as soon as they're cool enough to touch, then make your crab cakes. But it is possible to make very good crab cakes with pre-separated crab meat bought in a store. There are different kinds of crab meat, though, and the kind you buy definitely makes a difference -- look for the huge white chunks of blue crab that come in a plastic container with a relatively soon expiration date (not the canned stuff).

          I use the standard recipe given on the Old Bay package, with some very slight modifications:

          1/4 cup minced onions
          2 tbsp minced green bell peppers
          1/4 cup butter

          1 lb fresh crabmeat, drained and flaked
          3/4 cup panko breadcrumbs
          1 egg, beaten
          1 tbsp mayonnaise
          1 tbsp dried parsley flakes
          1 tbsp lemon juice
          1 tsp Worcestershire
          1 tsp Old Bay Seasoning
          1 tsp dry mustard
          1/4 tsp cayenne pepper

          1/4-1/2 cup panko breadcrumbs
          vegetable oil

          Sauté onion and green pepper in butter until tender.
          Remove from heat; stir in crabmeat and next 9 ingredients.
          Mix well, and shape into 8 patties.
          Coat with additional breadcrumbs.
          Heat vegetable oil in a heavy skillet.

          Fry cakes in hot oil for 4-5 minutes on each side. The oil for frying should only come halfway up the sides of the cakes. Also, don't fry more than 4 at a time, or the number of cakes will cool the oil too much.

          2 Replies
          1. re: lmoy

            This is the one I know most Marylander's use (and the one I swear by and like Imoy, i make tweaks) - back of the Old Bay box and it's terrific. Heres the link to the most recent thread debated about 'how to' replicate a MD crabcake.


          2. joebob, i forgot to mention that you ONLY sautee them in butter. deep fry is anathema
            (or fry in hot oil of any kind). The crabcakes are delicate. Butter is the only thing. Same with soft shell crabs.