I have people coming to dinner tonight and need to know how to rescue the crab cakes
Ok Mandy.....1st up, don't panic. It's food, right?....not brain surgery.
Personally, I would try to up the basic ingredients in order to 'envelope/disguise' the
breadcrumbs and egg. Remember, egg will bind and crumbs will soak up....so I would taste check for enough moisture, then crumb as normal. Maybe a really nice drizzle sauce will help (preserved lemon/aioli/cilantro) Relax and enjoy company.
As mentioned before, don't panic! The extra liquid from the egg will help to soften the breadcrumbs, making them soft. I'd continue to let the liquid soak up, and add more egg (maybe watered down a bit) if the breadcrumbs are still hard. Then, you'll end up with something more like a crab fritter than a traditional cake, but it'll still taste great. There are some crab fritter recipes that call for Bisquick, so the breadcrumbs in this case (with the added liquid) can take its place. Happy cooking, I'm sure your guests will love the food.
Please enter a valid email address.
Well played. You deserve a cookie.
You say fire beef, Koreans say bulgogi
A Beefy Korean Barbecue Classic
Bright, Fresh Tomato Sauce
Brand Spankin' New in the Shop
How a Tomato Gets Its Price
Hurrah! We've Restocked!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.