The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.
I LOVE this recipe. I've used it at least a dozen times. I can never find the Old chesapeke seasonings so I just use salt pepper dried mustard red pepper onion powder and some parsley flakes. I also never buy real crab. I just use the imitation stuff and break it up in the food processor. I also use townhouse crackers instead of saltines for a buttery taste. A good tip for parties is to make them really tiny and serve them with tartar sauce. Bite sized and crispy!
The ingredients and proportions of them are spot on accurate for classic traditional crab cakes...you want good quality crab meat and lots of it and just enough egg crumbs and mayo to bind it. The Old Bay too is the typical seasoning. Use a light hand and mix gently--you want nice big chunks of crab not mush balls! I have made crab cakes often and coat them in Japanese Panko bread crumbs and was curious to try these as they were not coated in anything before frying. After doing it this way I have to say I much prefer them coated with either the panko bread crumbs or even just flour before frying. Refrigerating them for a good hour or so before frying really helps them to keep their shape while cooking. All and all this is a good basic recipe but really much better lightly dredged in flour or panko crumbs. I accompanied these with lemon wedges and "Remoulade Sauce a la New Orleans " also from this site.
This recipe is awesome! It is the first time I have had crabcakes and did not need any dipping sauce with it. I did make a couple of modifications: I used 12 ozs. of imitation crab instead of real crab bread crumbs instead of cracker and I used 1 package of Old Bay Crab Cake seasoning mix. Even my 15 year old daughter loved them!! I would give this recipe 10 stars if I could!
I served this last night with a cilantro-lime sauce and everyone loved it! My husband mentioned that these were made just the way he liked them...pretty much all crab meat! Very easy to prepare and held their shape well even when cooking.
These were easy as pie - and very tasty. Light creamy and crunchy.
I've tried so many times to find a good crab cake recipe and I found it! These crb cakes melt in your mouth and don't fall apart as bad like other recipes I've tried. I added green peppers for more flavor. I used red onions instead of green. My husband couldn't stop talking about how good they were.
My rating did not match my husband and son at all. They loved. If it was up to me I would not make again but for them I will. I added a little more Old Bay and kept everything else as written but I did not think there was a lot of flavor. My husband and son loved the fact that they had so much crab in them and not as much breading. Oh well....will make again for them. Thanks
These were pretty good a little bland though. Next time I will try to tweak this recipe a bit to give it a little more spice.
My family and I weren't that impressed with this recipe. I used canned crab so maybe that was part of the problem. It was a little salty and too moist. I had trouble keeping the cakes together even though I drained the crab meat. I think they could have used a little more seasoning also as they were somewhat bland.
