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recipe help - crab cakes

b
BethRa Jan 24, 2011 01:06 PM

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. j
    janniecooks RE: BethRa Jan 25, 2011 03:37 AM

    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. porker RE: BethRa Jan 25, 2011 04:26 AM

      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. g
        gembellina RE: BethRa Jan 25, 2011 04:42 AM

        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. k
          kim2310 RE: BethRa Jan 25, 2011 07:30 AM

          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.

          1. c
            cb1 RE: BethRa Jan 25, 2011 07:32 AM

            Follow the recipe that is on the side of the Old Bay can. You can't go wrong. All a Marylander would need.

            1. b
              BethRa RE: BethRa Jan 25, 2011 08:41 AM

              Thanks for the links and the feedback, everyone!

              (and trust me, imitation crab is not allowed NEAR my kitchen)

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