When making crab cakes is it best to buy the lump crab meat & if so is this usually found in the frozen area?

Question

I'm not on the coast so don't have fresh. What are my options??

Answer 1

Actually my husband found me a can of lump crabmeat when I needed it for soup. It's not that crappy stuff in the little tiny tin shaped like a tuna can. This one was about 15 oz., like a salmon can. It was $9 for that canned crabmeat, but it was excellent if you can't find or have run out of crab.

If you have an Albertsons near you, check there!

Answer 2

Use frozen. Thaw in container, sitting in a bowl of ice in your fridge. Lump is the best. Toss super-gently w/ rest of the ingredients. In fact, mix all the rest FIRST, then toss in crab at the ver end, to keep it in big hunks.

The Cheesecake Factory Crabcakes

2 Tbsp. mayonnaise
2 Tbsp. minced green onion (green part only)
2 Tbsp. minced red bell pepper
1/2 beaten egg
1 tsp. minced fresh parsley
1 tsp. Old Bay seasoning
1/2 tsp. yellow prepared mustard
1/4 cup panko (Japanese breadcrumbs)
3 Tbsp. plain bread crumbs (such as Progresso)
1/2 pound lump crab meat
vegetable oil

Mix first 7 ingredients well. Stir in bread crumbs. Gently fold in crabmeat. Shape into patties. Fry in ¼” oil in nonstick skillet. Drain on paper towels. Serve w/ remoulade sauce.

Answer 3

You could find fresh in the deli section of your neighborhood market