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Started By
Message
Need a crab cakes recipe
Posted on 12/26/24 at 7:51 am
Posted on 12/26/24 at 7:51 am
Anybody have a good one? Along with recommendation for sauce on top?
5
Posted on 12/26/24 at 7:59 am to JL
My wife and MiL make them by first going through the crab to remove any remaining shell pieces, then mixing in some crushed saltines and minced green onion and Old Bay (or Wye River). They only add enough filler to hold it together, so you taste the crab, not the filler.
This post was edited on 12/26/24 at 11:33 am
Posted on 12/26/24 at 10:32 am to JL
The thing to be careful of is the amount of salty materials used. It is easy to over salt depending on the ingredients used.
Posted on 12/26/24 at 10:42 am to JL
McCormick’s Old Bay recipe
Easy as can be and they turn out great. I choose the broil option. Also, I make cocktail sauce to use as a dipping sauce, but don’t put on top, a personal preference.
Easy as can be and they turn out great. I choose the broil option. Also, I make cocktail sauce to use as a dipping sauce, but don’t put on top, a personal preference.
This post was edited on 12/26/24 at 10:44 am
Posted on 12/26/24 at 10:45 am to SpotCheckBilly
quote:
mixing in some crushed saltines
That's what I usually do. Crushed but not super fine.
I loosely follow this recipe but use less saltines. Fold it all together till it's just barely hanging together.
Crab Cake recipe
I've found you can use less filler by putting the barely hanging together formed cakes on a plate and put in the freezer for 15 minutes. Pull them out and form them again gently. Do this a couple of times until they are staying together well.
This post was edited on 12/26/24 at 10:47 am
Posted on 12/26/24 at 11:50 am to JL
Made some last week, they were incredible
Keep it simple
1 pound Fresh domestic jumbo lump
Lightly season with your choice
About a tablespoon and a half of mayo
6 ritz crackers crushed
Lemon juice form a half a lemon
Loosely combine without shredding crab and portion into crab cakes on parchment lined baking dish, put in freezer for an hour or 2 to set
Convection oven at 400 for 20 minutes or so until they come to temp and lightly browned on top
Keep it simple
1 pound Fresh domestic jumbo lump
Lightly season with your choice
About a tablespoon and a half of mayo
6 ritz crackers crushed
Lemon juice form a half a lemon
Loosely combine without shredding crab and portion into crab cakes on parchment lined baking dish, put in freezer for an hour or 2 to set
Convection oven at 400 for 20 minutes or so until they come to temp and lightly browned on top
Posted on 12/26/24 at 1:04 pm to JL
I used to put all kinds of vegetables in mine and other flavors years ago. I find, now, that less is best. The crab should be the star of the show.
Best Crab Cakes
8-12 slices white bread with crusts or 1-2 cups fine dry bread crumbs (the fresh bread is best, though.)
Dry mustard and Old Bay seasoning
1/2 t dry mustard ( I use more, probably at least a teaspoon)
1 egg
1/2 t or more of fresh sqeezed lemon juice(zest if first and add the zest to the wet mixture)
1 lb jumbo lump crabmeat, picked over for shells and cartilage, gently
1/2 t Old Bay seasoning (I use more to my taste)
1/2 c mayo (you can add more if needed)
1/2 t worcestershire sauce (I just eyeball this and use more)
Vegetable oil and butter for frying.
Tear the bread into pieces and process in food processor to form fine crumbs. Toss the bread crumbs with a generous amount of dry mustard and Old Bay. Set aside.
Best the egg in a mixing bowl and blend in the mayo, lemon juice, zest, worcestershire sauce, dry mustard and Old Bay. GENTLY, fold in the crabmeat with about 1/2 to 1 cup of the seasoned bread crumbs.
At this point, I put the bowl in the fridge for about an hour or so to chill. It makes forming the cakes easier when good and cold.
Divide the mixture into about 8-10 portions and shape into patties about 1 inch thick. The number will depend on how big you make them. We make small ones for appetizers and larger ones for entrees. Coat the patties into the remaining bread crumbs. Place the patties on wax or parchment paper. Refrigerate at least 2 hours.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a heavy skillet and fry in batches for 2-3 minutes until golden on both sides. Add more oil and butter as needed. Drain on a rack and serve hot.
We use Cousin's Creole Tomato Dressing as a sauce quite often. We also vary and use remoulade sauce or a lemon butter sauce or a buerre blanc sauce. Hollandaise or Bearnaise are also both good.
Best Crab Cakes
8-12 slices white bread with crusts or 1-2 cups fine dry bread crumbs (the fresh bread is best, though.)
Dry mustard and Old Bay seasoning
1/2 t dry mustard ( I use more, probably at least a teaspoon)
1 egg
1/2 t or more of fresh sqeezed lemon juice(zest if first and add the zest to the wet mixture)
1 lb jumbo lump crabmeat, picked over for shells and cartilage, gently
1/2 t Old Bay seasoning (I use more to my taste)
1/2 c mayo (you can add more if needed)
1/2 t worcestershire sauce (I just eyeball this and use more)
Vegetable oil and butter for frying.
Tear the bread into pieces and process in food processor to form fine crumbs. Toss the bread crumbs with a generous amount of dry mustard and Old Bay. Set aside.
Best the egg in a mixing bowl and blend in the mayo, lemon juice, zest, worcestershire sauce, dry mustard and Old Bay. GENTLY, fold in the crabmeat with about 1/2 to 1 cup of the seasoned bread crumbs.
At this point, I put the bowl in the fridge for about an hour or so to chill. It makes forming the cakes easier when good and cold.
Divide the mixture into about 8-10 portions and shape into patties about 1 inch thick. The number will depend on how big you make them. We make small ones for appetizers and larger ones for entrees. Coat the patties into the remaining bread crumbs. Place the patties on wax or parchment paper. Refrigerate at least 2 hours.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a heavy skillet and fry in batches for 2-3 minutes until golden on both sides. Add more oil and butter as needed. Drain on a rack and serve hot.
We use Cousin's Creole Tomato Dressing as a sauce quite often. We also vary and use remoulade sauce or a lemon butter sauce or a buerre blanc sauce. Hollandaise or Bearnaise are also both good.
This post was edited on 12/28/24 at 9:46 am
Posted on 12/28/24 at 6:51 am to Gris Gris
Thanks. I followed this recipe except I had already gone to the store and got the ritz crackers so used those and bread crumbs. They were still very mushy on the inside after frying. Next time will try with bread and maybe bake instead of fry? Or less mayo?
Posted on 12/28/24 at 9:46 am to JL
quote:
Thanks. I followed this recipe except I had already gone to the store and got the ritz crackers so used those and bread crumbs. They were still very mushy on the inside after frying. Next time will try with bread and maybe bake instead of fry? Or less mayo?
I just noticed I had a typo on the mayo. I put 1.2 c instead of 1/2 c. Did you use more than 1/2 cup? If so, that could be the issue. I'm so sorry if that's what your issue was!
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