"Delicious crab cakes!" — Mike Skirko
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fresh crab meat
salt and pepper to taste
buttery round crackers, crushed
oil for frying, or as needed
My crab cake recipe is very similar to this one, but mine has no breadcrumbs. Why should crab cakes always have filling? You want to taste the crab, not breadcrumbs. Use 3-1/2 Tbs. flour and 1/4 tsp. baking powder, and add a splash of Sherry to these remaining ingredients. Cook in a combination of butter and oil. Trust me, the crab cakes will stay together without the breadcrumbs. Fabulous recipe.
I'm sorry but I just really did not enjoy these crab cakes very much at all. I used fresh crab meat that had been packaged at my grocery store so it had the consistency of tunafish. I thought this would work out well since several members commented on the patties not wanting to stay together. I also added the Old Bay seasoning like others suggested. I didnt have any problems with the patties not staying together, but I just didn't like the taste of these at all. I want a recipe that has some sort of stuffing inside. These tasted kind of bland and I think with the stuffing you get a variety of flavors (not just all crab meat).
I have tried a lot of crab cake recipes. I live on the Eastern Shore of Maryland. These are the best!!
Super! Searched high and low for a recipe as good as the crab cakes served at Savannah Chop House and these come closest! Too many other recipes use too much Old Bay seasoning or peppers and other extraneous ingredients that take away from the crab flavor. If you like Old Bay seasoning, mix some in mayonnaise, a tinch of ketchup and lemon juice for a nice sauce to serve on the side. Truly wonderful crab cakes! The only improvement could be if I used freshly shelled crab vs. frozen crab meat. Made them for my husband's birthday and he was thrilled, thanking me over and over. Thanks for the recipe! Oh, they are soft when you mold them, but I just plopped a big spoonful right into the crumbs, then patted them together with my hands for a thick crumb coating. Helps if you use more oil to fry.
So the crab cakes didn't hold together very well when we were making them, but they sure were tasty! I used canned crab since fresh is hard to come by here and requires a lot of work, and achieved similar results. Don't use a lot of oil, they'll only fall apart easier, and that aspect of this recipe really wasn't necessary. Just a bit of butter/margarine in the bottom of the pan is good.
I like a minimal amount of filler in my crab cakes but I was disappointed that no crumbs at all were used in this recipe to bind the crab mixture. It was easy enough to remedy, of course, but in my view it should have been included. I used finely crushed saltine crackers, maybe 1/3 cup, just enough to hold those luscious HUGE chunks of lump crabmeat together. I liked the addition of the mustard and I liked the omission of Old Bay Seasoning, so common in other crab cake recipes, even better. In my opinion it only detracts from the taste of very expensive lump crab. I added a tablespoon of melted butter to the crab mixture for extra richness. I packed the crab cakes firmly before coating them in Japanese panko bread crumbs. I did not use high heat. I wanted to be sure the crab cakes were cooked and heated through before the crumb coating became too dark. Medium to medium-high heat worked well. These were awesome. Big chunks of crab, little filler, minimal additions and seasonings make all the difference in the world for perfect crab cakes. To complement and garnish them I plated them with "Avocado-Mango Salsa," and "Mustard Cream Sauce," recipes also from this site, and a few leaves of arugula.
Authentic Eastern Shore taste. Added a bit more Worcestershire sauce and also some Old Bay. I find that refrigerating breaded items helps them stay together. Thanks for a great recipe.
Don't over mix or handle too much and they are wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Cakes II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 241
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