August 10th, 2019
Food

Crab Cakes

A dyed-in-the-wool lobster girl, I am currently in Maryland enjoying crab cakes — my new obsession. I know there are some Maryland-based kic readers who could share their tried-and-true recipes…

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  • I have tried many, many crab cake recipes. No matter what I tried, I always come back to one method…using a packet of Old Bay Crab Cake Classic. Mixed with a half cup of mayonnaise, and using only the best crabmeat, a pound of Maryland Jumbo lump, you can’t beat it!

    SharonAugust 10th, 2019  6:54 AM

     
  • I couldn’t agree more about a simple crab cake recipe – the key is using the largest lump crabmeat you can find. However, if you want to experiment on the other end of the spectrum, I love the recipe for Corn Crab Cakes out of the old “New Basics Cookbook” which uses lots of fresh ingredients like corn, bell pepper, celery, etc. There’s also a fantastic tartar sauce recipe in there too.

    CatherineAugust 10th, 2019  10:41 AM

     
  • Oooh, crab cakes are my number one appetizer request Preston, I’m jealous. I will follow Sharon’s advice because making them at home my biggest problem with recipes is always the “binder” ie too much, too little.
    Thank you ❤️

    SueMAugust 10th, 2019  11:49 AM

     
  • Preston, I am just back from Northeast Harbor, Maine after 5 weeks on the east coast. I too am a Maine lobster fanatic! I did my very best to have it once a day! It is hard to get good Maine lobster here in Northern California! Has anyone ever tried making lobster cakes? Wonder how they would be? Love, Pamela Taft

    Pamela TaftAugust 10th, 2019  12:26 PM

     
  • Now I’m craving a crab cake!

    I, too, love lobster. Had an excellent lobster roll at Chatham Bars a few weeks ago.

    AprilAugust 10th, 2019  2:50 PM

     
  • I’ve been making Pierre Franey’s Southern-style Crab Cakes for 20+ years.
    My original NY Times recipe is nearly shredded but it’s online too. I use
    grapeseed oil for frying and they’re not greasy at all.

    Gayle MonahanAugust 10th, 2019  3:48 PM

     
  • The flavor of the Dungeness crab on the West Coast is too sweet and delicate for Old Bay. Use the Joy of Cooking recipe. It’s the best!!

    pindaAugust 10th, 2019  8:26 PM

     
  • My Grandmother’s recipe from Baltimore, Maryland.
    1 lb. large chunk crab meat
    1 egg
    1/2 c panco
    1 T mayo
    1 t mustard
    4 t dry mustard
    2-3 shakes Worcestershire
    dash red pepper
    squish it all together and make patties what ever size you need
    fry in peanut or sunflower or sesame oil
    the perfect crab cake

    Margaret CorneliusAugust 10th, 2019  8:34 PM

     
  • Lump and Old Bay are essential. Keep the breadcrumbs to a bare minimum.

    When we wanted to run off the reservation, we used to pull together a recipie using homemade mayo, Old Bay, an egg wash and pan fry them in sesame oil. I’m not sure if they’re in season, but soft shell crabs are amazing.

    SharonAugust 10th, 2019  9:22 PM

     
  • I have found that no matter what the recipe, the keys with crab cakes are to make sure not to break up the lumps of crab meat and not to use too much of whatever your filler is. Gently mixing everything together with your hands is really the best way to do it, and as you usually have to get in there first to make sure there are no shells in the meat your hands are messy anyway. Here around Annapolis the best recipe I was given was from the Of Tide and Thyme Junior League of Maryland cookbook, and is similar to the above but with smaller amounts of the flavorings and Old Bay instead of red pepper. And, I prefer to broil them but I think that is personal taste. Enjoy!!!

    JerriAugust 11th, 2019  7:35 AM

     
  • I love crab cakes and yes, I’ve made them with lobster – equally delicious. I’m out of town and don’t remember my recipe, but I use a small amount of finely ground cornmeal to make them gluten free for my husband and I love the hint of that flavor.

    KathyAugust 11th, 2019  7:55 PM

     
  • I so agree with Sharon! Jumbo lump crabmeat, Old Bay and keep “filler” to a minimum. I actually love the South Beach Diet – Zesty Crab Cakes with Creamy pepper sauce.

    LisaAugust 12th, 2019  6:06 PM

     
  • Getting hungry reading these recipes…..just imagining a lovely salad with crab cakes and lemon juice squeeze over…..yum

    Thank you ladies now I’ll have to make them at the weekend

    CelesteAugust 13th, 2019  7:37 PM

     

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