Video: How to Make Crab Cakes -

Video: How to Make Crab Cakes

See how to make a cakes recipe that really shows off quality crabmeat.

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In this video, Chef John reveals the secret to a delicious crab cake—hardly any filler and big chunks o’ good fresh crab! You’ll see how to fold the crab into the slurry. (Incidentally, you will also learn what a “slurry” is.) These cakes are a little fall-aparty until you get them into the oil, but they are well worth it! Check out the recipe for Chef John's Crab Cakes. And one additional tip: for best results, be sure to use good quality crab for these cakes. See more Chef John videos >>

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Jul. 31, 2015 7:33 am
Looks fun to make and delicious. Just one caveat: be prepared to spend some money on crab meat.
Jul. 19, 2015 7:20 pm
Lived in Baltimore All my life. Been though so many crab cakes you wont believe. Mel is absolutely right, from one Marylander to another. However, I will let you in on one secret, I do not use bread crumbs. I pull out the food processor and through in some saltine crackers to server as the bread crumbs.
Jul. 17, 2015 8:41 am
Love the HD camera. Recipe sounds wondeful. I always enjoy Chef John's videos.
Jul. 17, 2015 6:10 am
Has anyone tried broiling the crab cakes instead of trying to hold them together since they don't have much filler? Would they be as good?
Mel Bafford 
Jul. 17, 2015 5:52 am
Hi guys. I'm 68 years old and have lived in Maryland all my life. I was a sales person for the Port of Baltimore for 36 years and traveled most of the world. There always seemed to be some version of "Maryland Style Crab Cakes" on menus either as an appetizer or main course. Almost never did they get it right. Chef John's recipe is close to the way it should be as served here in blue crab heaven. The only suggestions I would add to make his recipe even better is that you should try to use either lump or jumbo lump crab meat...mix your condiments before adding the crab so as to fold the lumps of meat into the mix and not break down the lumps...and lastly, almost always, you should bake the crab cakes in the oven in broil mode...keep an eye on the tray of crab cakes till there is a browning of the cakes. Now you've got something.
Jul. 16, 2015 5:46 pm
For Patk -For a different sauce for the crab cakes, I saw a recipe for Remoulade a la New Orleans on this site that all the reviewers were raving about (or at least most of them).
Apr. 11, 2015 9:12 am
I saw this video of him making this recipe on Youtube a long time ago and I love his voice !!! Thx for posting this video. I love crabcakes too.:)
Dec. 18, 2014 2:31 pm
Does anyone have a good recipe for a light sauce for the crab cakes, something more than tarter sauce? Thank you
Jul. 21, 2014 9:45 am
What kind of breadcrumbs work best?
Feb. 14, 2014 6:55 am
yes is recipes are so easy step by step and he does makes you want to go out in buy all the ingredients and try it right then and now. Never thought about using dungeness crab but what the heck try something new. Gonna try it with claw meat hope it turns out good.
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