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Chef John's Crab Cakes
December 03, 2012

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!

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