Crab cake recipe

  • Posted by: Jsa
  • November 25, 2012
  • 1921 views
  • 7 Comments

7 Comments

Barton S. December 10, 2012
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!
 
Greenstuff November 26, 2012
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.
 
bigpan November 26, 2012
Regardless of which recipe you use, you have to use good (expensive) crab - preferably dungeness. No point having crab texture with no crab taste.
 
Laurelb November 25, 2012
Made this yesterday and they were delicious. http://shoechefs.com/recipe-crab-cakes-with-roasted-red-pepper-aioli/12/#comments
 
Sue A. November 25, 2012
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/Crab/Main-Course/Classic-OLD-BAY-Crab-Cakes.aspx
 
sexyLAMBCHOPx November 25, 2012
Here is a sampling of recipes for crab cakeson this website: http://food52.com/recipes/search?q=crab+cake
 
Monita November 25, 2012
What's your question?
 
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