Chef John's Crab Cakes
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Excellent! If you are looking for a true Maryland crab cake, look no further. This is it! I have lived in Maryland, minutes from the Chesapeake Bay for 25 years, and this is practically identical to mine (I just use 12 crushed Ritz crackers, no bread crumbs), but I will try Chef John's version. I'm very lucky, get fresh crabmeat all summer and Old Bay is a must, if you can get it. You must try this recipe!Read More
I only use 4 to 6 crackers and if you broil, you don't need the bread crumbs. I brush aluminum covered pan with olive oil and broil your crab cakes 2nd step down from broiler in 500 degree oven for 10 minutes. No need to flip as the oil will brown the bottom. I also don't use all that slurry...just enough to hold the crab meat together. I also use jumbo lump crab meat from the Chesapeake Bay as that is where I live. Also, be gentle with the lump crab meat in order to keep the lumps. I don't add salt either as the first ingredient in Old Bay is celery salt. You can also be adventurous and add a tablespoon or two of finely minced green or red bell pepper,jalapeno, and/or onion. This changes it up just a bit and still very good.Read More
Excellent! If you are looking for a true Maryland crab cake, look no further. This is it! I have lived in Maryland, minutes from the Chesapeake Bay for 25 years, and this is practically identical to mine (I just use 12 crushed Ritz crackers, no bread crumbs), but I will try Chef John's version. I'm very lucky, get fresh crabmeat all summer and Old Bay is a must, if you can get it. You must try this recipe!
Your searching for the perfect recipe is over! This is crabmeat held together with an egg and crackers. Serve with tartar sauce and enjoy!
I have searched and to make a long story short......these are great, Chef John. Just what I was looking for in a crab cake. One of the best. Thank you so much. Making these for a party.
Call me crazy but my husband and I are cheapskates and decided to use this recipe with canned tuna instead of crab. It was STILL DELICIOUS! I used 2 cans (4 oz.) since the tuna is pretty condensed in the can. Also, I cooked them for about 5 minutes per side and they were perfect. Great way to class up some tuna! I’m sure it’s even better with crab but using tuna when your pinching pennies won’t be a disappointment :)
WOW, these crab cakes were absolutely amazing! Seriously...they are 5 star restaurant quality. This recipe is super easy to make and require "normal" ingredients - most of which are standard in my pantry/spice rack. For personal taste, I did add a little more Old Bay, red pepper and green onions and it came out moist, tasty, and the ingredients do not overpower the buttery sweet crab flavor (btw, I used the 16 oz blue lump crab from CostCo). One critic mentioned that they had a problem with them falling apart - I did not experience that at all. You will need to allow a few minutes for the crab cakes to stand, and as you can tell by the picture, they held together wonderfully. Other's mentioned having a problem forming the cakes - Try sprinkling a little bread crumbs in your hand as you start rolling them. Also, don't let your butter get too hot or it will brown too fast and remember that the quality of your crabcakes will depend on the qaulity of lump crab. These crab cakes are very "meaty" and not too bready, which is what I was hoping for. I made 5 crab cakes and they were a sufficient size. Next time I'll try crab balls so they's go a little further. My husband was very impressed and is still talking about them. Hmmm, these things are so good they can be used as a tool for manipulation…or to put a smile on your honey’s face! Enoy!
This was a great recipe had to make two substitutions Ritz crackers for saltines and added chipotle mayo with the regular mayo. was a hit Thanks Chef John
Very good crab cakes, made the Maryland way. Just enough filler to hold the cakes together, and nothing to detract from the taste of the crab.. My only suggestions are to add a tablespoon of fresh minced parsley and to eliminate coating the cakes in the bread crumbs before frying. These crab cakes are delicious with fresh corn on the cob, sliced tomatoes and a potato salad. Oh yeah, a cold brew or two. If any are left over (rare) they are delicious cold on saltine crackers.
Well, I didn’t have fresh crabmeat, so I had to go with what I could buy out of the seafood section of our grocery store. Other than that my only deviation was to use panko instead of bread crumbs. I had no problem forming the patties, as mentioned on Chef John’s video, and mine seemed to stay together quite well. I served these atop a salad of mixed greens, green onions, toasted almonds and feta, along with a balsamic vinaigrette. These were good, although I’m sure they would have been better with fresh crabmeat.
WOW...These crab cakes are even better than the ones at a high class restaurant. I will most definatly make them again for guests, that is if I don't eat them all. Make sure you use the cayenne pepper.
I only use 4 to 6 crackers and if you broil, you don't need the bread crumbs. I brush aluminum covered pan with olive oil and broil your crab cakes 2nd step down from broiler in 500 degree oven for 10 minutes. No need to flip as the oil will brown the bottom. I also don't use all that slurry...just enough to hold the crab meat together. I also use jumbo lump crab meat from the Chesapeake Bay as that is where I live. Also, be gentle with the lump crab meat in order to keep the lumps. I don't add salt either as the first ingredient in Old Bay is celery salt. You can also be adventurous and add a tablespoon or two of finely minced green or red bell pepper,jalapeno, and/or onion. This changes it up just a bit and still very good.
I thought these tasted good. They are definitely a crab cake that is about the crab and not the filler. I had an 8oz container of lump crab meat, so I halved the recipe. (If you have never worked with fresh lump crab meat, it needs to be slightly sifted through for shells). To stretch the recipe some, I made 6 crab cakes with half the recipe. They were still a generous size. I served it with a homemade dill tartar sauce and vegetables. My only complaint is, I would have liked the center a little hotter. I had to turn the heat down to avoid browning the exterior before the interior was cooked and cook a little longer. It was still a little room temp. in the center, though, for my taste. However, I can definitely say these are of a fine restaurant quality.
OUT OF THIS WORLD GOOD! I followed the ingredients exactly using 6 live jumbo blue claw crabs, making 6 crab cakes. It was a lot of work picking the crabs but they were left over from a crab fest and I didn't want them to go to waste. I will be purchasing jumbo lump crab meat to make again. Jumbo lump contains no cartilage and is worth the extra dollars. This recipe was so easy to make once I had my crabmeat. It is certainly tops at our house. Thank you Chef John for sharing!
These were awesome! The only changes I made: using ritz crackers instead of saltines. (because I didn't have any) And used panko bread crumbs. Will definitely make again and again!!
Really enjoyed these crab cakes, love that they are mostly crab, little cake. This said, even after two hours of refrigeration I found them a little difficult to form. After forming I chilled for a couple of more hours. Next time I will add a few more crackers, and make 5-6 smaller cakes, four cakes were huge, and perhaps that's why they wanted to break apart. I sauteed in a super hot mix of peanut oil and butter to get a good crust and keep them together. Thanks for sharing this recipe, Chef John, it's a keeper after a few tweaks for me.
This is an excellent crab cake recipe - heavy on the crab, light on everything else. In fact there was so much crab, and so little filler, I had a difficult time forming the cakes. But once they were formed and in the pan I left them alone until they had a chance to brown. Then I was able to successfully flip them to brown on the other side. The only ingredient I added was chopped scallions. I served them with Remoulade Sauce a la New Orleans, also from this site. Thanks Chef John!
I really don't get why everyone raves about this recipe. I am still looking for a crab cake that doesn't fall apart when you fry it. They were bland. Sorry.
Loved the texture of these crab cakes. Not overly bready, loaded with crab meat. We did feel that it was on the bland side. Will definitely make again but will add some fresh parsley,garlic and black pepper - perhaps a bit more Old Bay.
I love this recipe! So easy and tasty... the perfect crabcakes! Thanks Chef John!!!!!!!
So, I just joined this site to continue my growing addiction to cooking. Only 30, but been cooking since I was 10. I have to give it to Chef John: hooked on his site and YouTube channel for a good while now. Which brings me to this recipe - Pure and simple shot at the crab cake with the emphasis on the crab meat alone. Love the saltine crackers! I couldn't help but add 1/4 cup of celery and a 1/4 cup of roasted red peppers. I'm glad to find this guy on this site. He's legit!
I made crab cakes! They were great and my husband loved them. The fresh crab is so much better than canned and the small amount of filler really lent itself to a crabby cake. I served with lemon on the side and made a Greek yogurt/dill sauce although I was the only one who used the sauce. I can't wait to make it again.
Melt in your mouth PERFECTION!
These crab cakes are awesome! I added a bit of chopped carrots, celery, and onion to the mix. They tasted great especially with fresh crab meat.
As a crab cake novice, I was confused on which type to use, lump or claw. After a quick google search, lump was found to be the type, it sticks together better and has the desired white coloring. Not a fan of spicy but I used chili pepper for a little kick and subbed in panko for crumbs. Lastly, mine took about 6 minutes a side, for that golden brown. Served with "Goddess" dressing from Trader Joe's. Yum-o!
To help prevent the cakes from falling apart, try refrigerating them before frying. I'm from Maryland and I see that some people claim they're bland and all they need to do is add more Old Bay. I use about 2 tsp, not 1/2 tsp as the recipe calls for. You can even bake crab cakes to save on calories, but in my opinion fried is the best. I see that people eat crab cakes with tartar sauce (I can't even imagine), try a simple homemade cocktail sauce (ketchup & horseradish) instead. YUM!
These cakes were amazing, they came out as good as any place we went out to eat. We used real crab meat not the fake stuff and followed the recipe tp the tee and loved it. Thanks Chef John.
Best recipe !!!! I had to put extra seasoning to spice it up!!
I don't eat seafood, so this rating is based on my husband and sons review. They loved them and I did followed the recipe exactly and doubled the recipe so I had 8 crab cakes. I have made many Chef John recipes and all of them have been outstanding.
Very very good. I made 6 little ones instead of 4 big ones and I baked them rather then fry. They held together wonderfully. This will be my new crab
Great Recipe! I loved how the filling was light & not too much- I could taste the crab meat! I will try this recipe again using salmon.
This recipe for Crab Cakes is Amazing. I added a few green onions to mixture. My family already want a repeat. Thanks for sharing.
There are thousands of ways to make crab cakes and I've had many versions. In my opinion, this recipe is perfect in its simplicity and showcases the crab beautifully. I did not change a thing. Thank you Chef John!
Fantastic and easy. Needed to add a touch flour to keep mixture together but awesome. Furst ever time making crab cakes too. I made 5 times quantity in slightly smaller size for July 4 and it was a huge success served with tartar sauce and lemon wedges. Two platters literally disappeared.
Oh my word, these crab cakes are absolutely delicious! I made them almost exactly per the recipe (forgot the salt, but we're not salt people anyway so none of us missed it), and they have to be the best crab cakes I've ever had. This is literally just crab meat and a tiny bit of binder to hold it together, which is why refrigeration is key. The patties hold their shape better when they are cold. Served tonight with corn and sweet potato fries, and they were a huge hit. Next time I may change it up with extra Old Bay and Ritz crackers, but the crab cakes were amazing as is.
Rave reviews all around! This was definitely a hit! I followed other reviews and replaced the Saltines with Ritz crackers, added extra cayenne (because I LOVE the spice), and threw in some finely sliced green onion. Quite possibly the greatest crab cakes I've ever had (and yes I live in MD). These cakes know where the focus should be - on the crab. Just enough filler to hold it all together. Definitely will make again. Thanks for the recipe Chef John!!!
Great. My first time ever making crab cakes and it was a hit. And I am not even a fan of crab, but this is a keeper recipe. Thanks for sharing.
Sooooo fabulous!!!!! Served with a lime, mayo, dill, old bay seasoning blended combo sauce. Will eat many times again. Even made the recipe using cook salmon.
I made this recipe as stated, but did not use fresh off the boat crabmeat, but the container seafood you find in the fish/seafood area of some markets. I don't know what kind of taste I was expecting to get, but it seemed to be lacking something but overall it was good. I will make this again and take into account some of the other folks suggestions to see if that changes it... perhaps I didn't get all the liquid drained, but the cakes didn't fall apart, some cracks. Thanks Chef John and to all the other cooks/chefs that have reviewed this recipe and made suggestions!
these were the best crab cakes! Used 10 crackers and 2 eggs, 2 tsp Old Bay, 1 green onion, otherwise followed recipe ..... so good!
Excellent recipe! Easy and it showcases the crab. Fresh crab not available where I live so had to use canned. It was still very good. Can only imagine how good it would be with fresh. Used panko with a bit of chopped fresh parsley for coating.
Delicious!!! This beats any fancy seafood restaurant crab cakes any day!!! YUM!
THE BEST! I've been looking for a good recipe for crabcakes for years, and this is IT! We're still eating dinner, but I had to post this right now, it's so good! Thank you Chef John :)
Excellent!!! And so easy too
Really good, but next time I will double the ingredients (not the crab) for some more flavor.
This was my first time making crab cakes and they turned out great. I followed the directions but added a few things: a 1/2 teaspoon of fresh lemon juice, two thinly, chopped green onions, and I used Keebler's Flatbread Crackers in the Sea Salt and Olive Oil flavor instead of plain saltines; and, I fried the patties in olive oil. Next time, I'll double the recipe because these are so outrageously, mouth-watering good. These are perfect as crab cake slider appetizer.
Excellent! I didn't have crackers so I used pretzels and they were still yummy! Thanks for the recipe!
This was my first try at making crab cakes, and these were absolutely delicious! They are definitely restaurant quality.
Thank you Chef John! I had to use crab meat from a can, but to be fair, it's what I had, and your recipe is what came up, so I used it even though I didn't have fresh crab meat. This was awesome.
I would use this recipe again and again. Simple and absolutely dee-licious!!
WoW! Restaurant quality crab cakes. I made two changes. I sauted approx 1 tbs vadalia onion and doubles the old bay seasoning and they were terrific.
These crab cakes were so delicious! My husband couldn’t get enough! Make sure the crab is drained and dry, otherwise they are more likely to fall apart. Thank you Chef John!
A decent crab cake. As previously stated....they are a little bland. I added a full teaspoon of dijon mustard. Next time I will increase it a little more. I also think it needs some acid...maybe some lemon zest and juice. I added a tablespoon of green onion and cooked them in the cast iron skillet in a combo of butter and coconut oil. A little more tweaking and these could be perfect!!
We thought it was a good, basic crab cake recipe, especially if you want a pure crab taste. That being said, next time I will up the seasoning as was bland. I used pretzel crackers, 8, which were not too salty and I had on hand. I used panko for the coating. No salt. Next time I will use lemon infused oil and butter as they were a little too crisp, brown and lower the time to cook to 3 mins per side.
i live on the eastern shore of Virginia, we are very particular about our crab cakes. I tried this recipe and it is excellent! I will definitely make these again!
Living in Coastal Virginia - this is the real deal! Too bland - be sure you are using only Old Bay seasoning - there is no substitute in the world for it. Won't hold together - not really supposed to hold together - get the cakes into the butter - the cooking process will bind them - they aren't supposed to have a lot of breading.
I used panko as the bread crumbs on the outside (just what I had on hand), which I thought made the outside nice and crispy. As Chef John states in the video, forming them is a little tricky, but you can do it with some persistence. Otherwise quite easy to make. My wife and I really enjoyed them, reminded us of our trip to Maryland last year. Another very nice offering from Chef John!
These came out great and I’ll definitely make them again! A few changes though...I added a special garlic aioli mustard (instead of Dijon) and only about a teaspoon of it since it has a very strong flavor profile. Also I didn’t use cayenne, added about 4 tablespoons of mayo, added Worcester to taste (about 4x the amount), and used a cup of panko breadcrumbs instead of saltines. Lastly, I baked them in the oven using coconut oil at about 475 for approximately 8 min on each side or until they weee golden brown (SO MUCH easier than frying them in oil on the stove and they came out fantastically).
Yummmmmy!!! Definitely doing it again! Hubby's new favorite dish.
OMG!!! This recipe was easy to make. They turned out buttery golden brown, plump, moist and delicious. Thanks, Chef John
I cannot believe that this recipe is so fantabulous. I used the same ingredients as the recipe, except it turned out to be only 8 oz of crab meat. I was going to add chopped surimi flakes, but looking at the mixture, it looked like I didn't have to do anything to it. There was enough moisture to form cakes, which, as soon as one side was done, I flipped the cakes over to finish them. Thanks for sharing this wonderful recipe.
Recipe is fab!
I Love this recipe! it was easy to make and come out perfect the first time. the best part is the focus is on the crab itself. we topped it with hollandaise sauce.
I made as the recipe stated. I think these are fantastic! They weren't quite as wet as I thought they were going to be, but you still have to be a little bit careful when you're putting them into your pan. I will definitely be making these again. Spot on!
Wonderful! Family loved them!
This is the best recipe. Don't pass this one up if you are making crab cakes. I did not change a thing.
This was delicious! I set the bones on the side of the plate and then smash them with a fork and mix them into the flaked salmon. You don't even know they're in there and the calcium is good for you. Mary Ann
AWESOME!!! My boy is a picky eater and he wanted more. This recipe is a keeper.
So wonderful! Amazing flavor with not alot of fuss. Outside had a slight crunch. Inside is moist and flavorful. There is enough to this recipe to make 6 cakes that are a bit thinner if you want. I thought we were gonna eat all 4 but we were wrong. It is so dense that one thick crab cake, a person, filled us up. I am gonna have to sit up for a while. :P I didn't have fresh crab. I bout 2 8oz containers of crab meat. Still amazing! I can only imagine fresh crab like the recipe calls for.
Perfect. My only change was using low sodium bay seasoning, not adding salt, no cayenne and I held the cakes in my hand and sprinkled the with the breadcrumb instead of patting on the plate. They held together that way. . My husband loved them.
Simple and delicious. After picking through a bushel of Maryland crabs we had exactly 1 pound of crab left over. This was the perfect recipe for 4 nice size crab cakes. I used pre-seasoned panco instead of bread crumbs...made them a little to salty...stick with plain bread crumbs and let the crab shine through!
I made this several times and I forgot to leave a review. This recipe is so easy and delicious! I will made this again.
These were simple and tasty.
My kids just came back from Panama City Beach and had crab cakes twice from the famous Captain Anderson's Restaurant there. I made these per the recipe and made them into 6 cakes as I thought the four made for too large cakes, and I was worried about getting them done in the centers. Their response was that they thought as some reviewers have said, that they are good but a bit bland by the one's from Captain Anderson's. I did use canned crab meat because you can't get fresh in Kentucky. Next time I believe I would add more cayenne and maybe more Old Bay. However, with that said, everyone cleaned their plates and they were asking if there were more. So maybe Chef John beat Captain Anderson's by the result of the empty plates? And for those that are having trouble with them falling apart. These are not pancakes to be flipped. Transfer them to the pan with a spatula under them and slide them off into the pan gently. Then when it comes time to turn them, gently turn them over with the spatula underneath and support the patty and hold the uncooked side with your hand or another spoon or spatula and gently turn them. The cooked side will help hold them together.
These were SO good! I like things spicy, so I made everything as is except I took a yellow chili pepper, minced and sautéed it in a little olive oil, cooled it, and tossed it into the mixture. I could have eaten 10 of these! I got rave reviews from my guests as well. I found that to reheat, take a little bit of butter (mixed with cayenne pepper if you like the heat), drizzle on top, and stick it in the toaster oven. Thank you for this recipe a hundred times over!! Edit: I forgot to mention about the cakes falling apart while cooking. It was my first time making something like this, so it took a little bit of experimenting. I found that if I used one spatula to stop the crab cake from moving, I could easily slide another spatula underneath the cake. I then kind of pressed the two spatulas together to flip the cake and nestle it back into the oil. After a couple of tries, the cakes came out perfect. No mess! No falling apart!
I made these for dinner tonight along with mango-pineapple cole slaw and homemade dijon tartar sauce. I could hear my husband in the other room exclaiming about how good it all was. He said he had never had crab cakes as good as these. Thanks Chef John! You are now on my favorites list!
Very good - next time will use double cayenne.
I followed this recipe to the t and I used fresh snow crab clusters that were on sale at Ralph's this week. These where better than 90% of the crab cakes I get in restaurants. The only thing shelling snow crab is labor intensive.
This recipe is amazing. We live in the Midwest where it’s not easy to buy crab and I love crab cakes. I had leftover baked haddock and used it in place of the crab. They were incredible. Followed the recipe exactly other than the fish. Will definitely make again.
Easy to do and absolutely delicious!
Excellent recipe! Thanks for sharing.
Loved loved loved....I followed the recipe exactly and I wouldn't change a thing...no need to....Great and my family loved it as well
Yummmmmm......looks awesome! I'm going to try them tonight.
This recipe is awesome & the video is helpful! Chef John's recommendation to only use fresh crab is spot on - it makes a world of difference! I didn't wait the full hour before forming the cakes, and I used a homemade version of "old bay"seasoning from a recipe on this website (so I could avoid paprika due to an allergy) , but those were my only deviations from the recipe. My husband raved about these, so thank you Chef John!
Awesome Recipe, and so easy. They were fresh and delicious. Cant wait to make again. I added a twist for my own dipping sauce: I Blended mayo, salsa, lime juice, pickle relish.
I agree with the other reviewers. It is great! Not to much filling more crab meat. Great will use again!
My daughter surprised me with this one! WOW!! I am a crab cake snob, and these were GREAT. She changed a few things... no Worchestershire sauce or cayenne, and used Cajun seasoning instead of seafood seasoning. She didn't coat with bread crumbs, but instead sprinkled with a little more Cajun seasoning. Less carbs.... WAY DELICIOUS!! We have made these again 3 times in the last 10 days. :)
I'd give this 3stars for what I achieved, but I'm sure it'd been much better if we used fresh crab like the recipe. Don't use costco canned Ocean crab. I know, just had it in pantry, wanted to try it. Saw the recipe. But I think the taste of the recipe comes from the crab. Duh. So I gave it 4 stars because it did make nice looking cakes.
my favorite recipe in the world
Excellent! This was my first time making a homemade crab cake and it turned out just right. Easy to make for a novice. Nothing but crab flavor through and through. I found I needed to bump up the mayo and Dijon just a little to get the consistency I wanted, and I went just a tad more on the old bay for flavor. Served with a steak and my wife was impressed!
I don't eat seafood but I made these for my boyfriend. He loved them! I would make them again but make them smaller and a tad more cracker to keep them together.
I've been looking for a great crab cake recipe for awhile and finally found it! Exactly as described, mostly crab meat with minimal filler.
Broil broil broil! And, no need for all that cracker stuff :).
Delicious, just like written!
Awesome! Mine fell apart a bit but I was using crab that had some butter in it, and I used the dried heal of very good ancient grain bead instead of saltines. The butter I fried them in was from my first crab meal and was a mix of butter, olive oil, lemon and garlic, which added an extra layer of flavor. Ate them with a bit of tartar sauce and wish I had more! Yum!!
Tried it, my daugher loved it
These turned out great!
This is the best crab cake I have ever tasted. I have never made them before till tonight and everyone even the kids loved them. They stayed together perfectly when frying. The only thing I did differently was added some extra old bay because some said it was bland and bye far It was not bland at all.
Perfect crab cakes! Chef john is the man!
I used Panko instead of crackers/bread crumbs and I also made the ancho honey mustard sauce to drizzle on top....wunderbar.....yum!!!