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Monita is a recipe tester for Food52 and a trusted source on General Cooking.

added over 1 year ago

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sexyLAMBCHOPx added over 1 year ago

Here is a sampling of recipes for crab cakeson this website: http://food52.com/recipes...

Sue A. added over 1 year ago

Having lived in the Chesapeake area I am picky about my crab cakes. This is the recipe from the back of the Old Bay can back in the day. http://www.oldbay.com/Recipes...

Laurelb added over 1 year ago

Made this yesterday and they were delicious. http://shoechefs.com/recipe...

bigpan added over 1 year ago

Regardless of which recipe you use, you have to use good (expensive) crab - preferably dungeness. No point having crab texture with no crab taste.


Chris is a trusted source on General Cooking

added over 1 year ago

While I agree with bigpan on using good crab, I think there are a lot of people on the East Coast who would argue that Chesapeake blue crabs are are the true crabcake crab. I love Dungeness, but there's nothing like a Maryland crabcake, made from all lump meat and the barest amount of filler.


Barton Seaver is a chef and author of Where There’s Smoke. He is a Fellow with National Geographic Society and the New England Aquarium.

added over 1 year ago

The simpler, the better. Mix mayo, lemon juice, and Old Bay seasoning- stirring to combine. Gently combine with crab and a small amount of breadcrumbs, taking care not to break the crab lumps. Saute in butter in an ovenproof pan on one side. Once browned, place whole pan in hot oven without flipping until hot throughout. Enjoy!

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