*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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.
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.