Crab cakes - need tips for making the best crab cakes?

Question

but is the 1st time I ever make them... any tips.

Answer 1

Crab cake lovers look for the maximum proportion of crab meat to bread crumbs: This recipe is designed to please the most finicky fan. The piquant"salsa" served alongside is the perfect complement to the crab cakes.

Maryland Crab Cakes with Tomato-Avocado Relish
Serves 4

1 large tomato, cut into 1/4-inch dice
1/3 cup diced avocado
2 tbs chopped Cilantro or parsley
2 tbs minced red onion
1 tbs lime juice
1/2 tsp salt
1/4 tsp red hot pepper sauce
1 slice firm white sandwich bread, crumbled
1/4 cup low-fat milk
1 pound lump crab meat, picked over to remove any cartilage
2 tbs light mayonnaise
1/3 cup plain dry bread crumbs
4 tsp vegetable oil

1. In a medium bowl, combine the tomato, avocado, cilantro, onion, lime juice, 1/4 tsp of salt, and the hot pepper sauce. Cover and refrigerate while you prepare the crab cakes

2. In a medium bowl, thoroughly combine the crumbled bread and milk. Add the crab meat, mayonnaise, and remaining 1/4 tsp salt, stirring to combine. Shape into 8 crab cakes and dredge in the dry bread crumbs.

3. Preheat the oven to 400F. In a large nonstick skillet, heat the oil over moderate heat. Saute the crab cakes for 2 minutes per side or until golden brown. Transfer the cakes to a baking sheet and bake for 5 minutes or until heated through. Serve the cakes with the tomato-avocado relish.... :-)

Merry Christmas!

Answer 2

First time? Make the best, Good luck

Maine Rock Crab Cakes

1 1/2 lb. Crabmeat
4 oz. Sliced white bread, cubed 1/4:" (no crust)
1 cup mayonnaise
3 tbsp. Dijon mustard
1 tbsp. Old bay spice
1/4 cup cooked asparagus, chopped

1. Mix all ingredients in a bowl.
2. Form cakes into 6 portions.
3. Brown in a cast iron pan on both sides in butter.
4. Finish in a 350° oven for 15 minutes.
5. Serve with tartar sauce

Answer 3

MARYLAND CRAB CAKE RECIPE
Maryland has prided itself on serving the finest crab cakes in the States. You can make Maryland crab cakes from lump or backfin meat. This Maryland crab cake recipe is from the Governor of Maryland and is easy follow at home. Crab cakes can be served as an appetizer, entree or on a sandwich with lettuce, tomato, and pickles. Condiments can include cocktail sauce, tartar sauce, mustard, Worcestershire sauce or Old Bay. Enjoy!

Maryland Crab Cake Recipe
Ingredients:
1 pound Maryland jumbo lump crab meat
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter or oil for frying
1/2 tsp of Old Bay Seasoning


Directions:
In a large bowl, combine the jumbo lump crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate the crab salad mixture until chilled.
In a large salad bowl, combine the crab, celery, Worcestershire sauce, Tabasco sauce, and mayonnaise. Mix well and chill before serving. Place the lettuce in salad plates and spoon the crab salad mixture. Garnish with tomatoes and eggs.

I'm born and raised in Baltimore

Answer 4

There are several great ways to make crab cakes and it's all about what you like in taste.

http://www.oldbay.com

But my only suggestion is to buy the lump crab meat (Costco has it for $13 for 1 lb can). The cheapest I've seen it. You just don't want shells in your cakes so buy the highest quality you can afford or pick through the meat.

Answer 5

Being a former chef and having made them a number of times, I would recommend a mixture of lump and salad crab meats, the salad for bulk and the lump for flavour and texture.

The filler as far as onions and other veg is up to you, and the binder to is up in the air, breadcrumbs, cracker crumbs or oyster crackers crushed to a meal, I cook my onions and celery slightly to get the raw taste out, the add them to the meats, with my binder, 1 egg, seasoning, I like Old Bay but salt, pepper and a touch of cayenne is fine, mix them, form them and then refrigerate them until time to cook and just dip them in some kind of crumb and shallow pan fry them, I like to use a combunation of veg oil and butter, there is a nuttiness to the combination of the two fats.

Sauce to serve them with can be a tartar sauce, remoulade, seafood sauce or just mayo with parsley and fresh garlic added it is up to you, after cooking keep them warm in the oven at 200-250 so they stay crisp and hot inside.

Answer 6

I love crab cakes and the answerers have given some great recipes here, if you want more search allrecipes.com for more, there are some really great recipes there too. Enjoy them.

Answer 7

I simply go to qvc.com & order the Chesapeake Bay Gourmet Crab Cakes.....Sorry!

Answer 8

Crab Cakes

Ingredients
•1 beaten egg
•1 cup soft bread crumbs
•3 tablespoons mayonnaise or salad dressing
•2 tablespoons thinly sliced green onion (1)
•1 tablespoon snipped fresh dill or 1 teaspoon dried dill
•1 teaspoon seafood seasoning
•1/4 teaspoon black pepper
•1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
•3 tablespoons fine dry bread crumbs
•2 teaspoons cooking oil
•1 recipe Red Pepper Relish (see recipe below) (optional)

Directions
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450° degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.

Good luck*

Answer 9

REAL crab, make sure it's REAL! That imitation stuff is a joke.

Answer 10

real crab