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recipe help - crab cakes

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We're putting together a special birthday dinner for a friend and I'm looking for a good crab cake recipe. Any suggestions? What to look for, what to avoid?

She's a native Marylander, but not a rigid traditionalist.

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    1. look for a recipe with little to no filler (breadcrumbs, cracker crumbs). I had a great recipe that baked rather than sauteed them, but can't find it now. Use fresh crab, not canned crab. Here are a number of other threads on this topic that you might find useful:

      http://chowhound.chow.com/topics/750949
      http://chowhound.chow.com/topics/707653
      http://chowhound.chow.com/topics/685901
      http://chowhound.chow.com/topics/752747
      http://chowhound.chow.com/topics/617211
      http://chowhound.chow.com/topics/712499
      http://chowhound.chow.com/topics/704676

      1. To please the Marylander, use a recipe that has Old Bay in it.
        Using fresh crab is a good idea, but not always practical. Don't use imitation crab, thats for sure, but if you use canned, don't use that $2/can minced stuff like this
        http://the99centchef.blogspot.com/201...
        Get a good quality jumbo type like Philips.

        1. I made these curried scallop cakes but with half scallops, half crab. They were a hit at the New Year party I took them to.
          http://www.epicurious.com/recipes/foo...
          serve them with this dip:
          http://www.epicurious.com/recipes/foo...

          1. The recipe on the back of the Old Bay crab cake mixture packet (not the can but the packet) is wonderful. Just add the packet to a pound of fresh crab meat (lump is worth paying for) and 1/2 cup of mayo. That's it. Form into patties and refrigerate for about an hour. Broil. The quality of the crab cake is totally dependent upon the quality of the crab meat. This one is a winner.