HOME > Chowhound > Home Cooking >
What have you made lately?


missclawdy Dec 11, 2010 08:36 AM

I have been asked to do a crab cake (1-2 bite) hors d'oeuvre for a very particular client - no crumbs!

I cannot use mini pitas as a base because theyare being used for another utem at the same cocktail party.

I need ideas for a base that woin't crumble (too much) as well as a new recipe - I am finding mine quite bland and the topping boring. Am thinking about an aioli or a Thai Sweet chili-based mayo.

Any ideas will be appreciated.


  1. mcel215 Dec 18, 2010 02:05 AM

    What about a wonton wrapper baked in a muffin tin as your base? Or those pre-made phyllo cups?

    1. bayoucook Dec 18, 2010 01:58 AM

      We use a bearnaise sauce to bind ours, sometimes using only 1-2 tablespoons of fine bread crumbs, and very little seasoning - it's about the delicate flavor of the crab.

      1. b
        Bethcooks Dec 17, 2010 06:08 PM

        Could you serve them on a tiny paper plate, like those used for tiny deserts? I just had a tiny 3 layer cheesecake on a tiny square black paper plate with a tiny fork. It was one delicious bite. That would also stretch the crab because the crab cakes would be one bite.

        1. j
          joonjoon Dec 15, 2010 10:51 AM

          Why does a crab cake need a base? Why not just serve the cake itself?

          I like doing a southeast asian influenced crab cake. A little fish sauce, lime, and herbs can go in the crab cake, you can do a sriracha-mayo dipping sauce too with some herbs like cilantro, lemongrass or thai basil.

          I would use a little lettuce cup or endive as a base if necessary.

          1 Reply
          1. re: joonjoon
            missclawdy Dec 17, 2010 05:39 PM

            dear joonjoon-

            I agree but my Client wants no crumbs, spills, etc.and these are being passed to a crowd of 125 in a house that is not large enough. Think I am going to do them in a small pita with remoulade sauce. I know - I am caving.


          2. ipsedixit Dec 11, 2010 11:04 AM

            Use Japanese rice crackers or Chinese shrimp chips (the multi-colored kind) as a base.

            As to the crab cakes themselves, add a bit of Sriracha and horseradish (or wasabi) powder to you standard crab cake recipe.

            Good luck.

            1. c
              cb1 Dec 11, 2010 10:25 AM

              How about just regular Maryland style crab cakes. You can make them any size you want. Follow the instructions on the "Old Bay can. You can't go wrong.

              4 Replies
              1. re: cb1
                LJS Dec 11, 2010 10:45 AM

                I was going to suggest this, too. I use this recipe for family parties and the crumb issue is eliminated because there are no crumbs called for in the recipe: it is pure crab. Recipe is on the side of the big "Old Bay" tin.

                Now, the lack of extenders may reduce crumbs but it does make the dish considerably more expensive which may a factor in catering.

                1. re: LJS
                  cb1 Dec 11, 2010 11:20 AM

                  good point LJS. I guess it depends on how many they need to feed. A pound of lump crab will yield four nice size crab cakes. Sometimes I stretch it to get six or so. I think you could get maybe 20-24 mini crab cakes out of a pound. Who am I kidding, I'd eat half before they were served.

                  1. re: LJS
                    missclawdy Dec 11, 2010 11:41 AM

                    Might be worth it though if the client is happy - - -

                    1. re: missclawdy
                      cb1 Dec 11, 2010 11:45 AM

                      very true missclawdy....a happy client is a repeat client. And never ever skimp when it comes to crabcakes....never buy claw meat....only lump crab will do

                2. clamscasino Dec 11, 2010 10:17 AM

                  Ina Garten's recipe from Barefoot in Paris is quite good and available on epicurious. There are crumbs, but they're on the inside....

                  1. Adrienne Dec 11, 2010 10:06 AM

                    For a base, what about little pieces of romaine or endive? That would prevent crumbs and grease and would add a nice crunch.

                    I LOVE this crabcake recipe;

                    1 lb lumb crab
                    1/3 lb rock shrimp
                    8 oz half and half
                    ¾ bunch scallions
                    2 eggs
                    1 TB mustard
                    1 TB worchestershire
                    1 TB salt
                    2 cloves garlic
                    1 cup breadcrumbs
                    pepper, hot sauce

                    Everything but the crab, shrimp and breadcrumbs gets really well blended together in a blender or food processor, then add the shrimp and blend gently, pour into a bowl, hand-mix together with crabmeat and enough breadcrumbs to make it come together, then bread (or coat with a light dusting of flour) and chill for 4 hours, then gently fry in Evoo.

                    1. Cherylptw Dec 11, 2010 09:57 AM

                      You could make a cracker recipe & cut them out to whatever size/thickness you need as the base for the crabcakes. These are really good but there are others: http://www.foodandwine.com/recipes/cracked-pepper-nut-crackers

                      There are a few crabcake recipes on the same site you might be interested in: http://www.foodandwine.com/search?que...

                      2 Replies
                      1. re: Cherylptw
                        missclawdy Dec 11, 2010 11:26 AM

                        These sound fabulous - thank you so much

                        1. re: Cherylptw
                          Helvella Dec 17, 2010 09:49 PM

                          What about a heavily seeded cracker? I've been snacking on some sesame and flax seed crackers lately, they've got a lovely nutty flavor that I think would go well with crab.

                        Show Hidden Posts