What is makes a crab cake good?

Question

My grandmother is making them, and no one in the family has ever had one so I would like to know what can be done to them to make sure that they come out good.

Answer 1

More crab than cake.

Answer 2

MARYLAND OLD BAY CRAB CAKES:
2 slices bread, with the crusts removed or
Italian bread crumbs (1 cup)
3 green onions diced
2 teaspoons parsley flakes
1/4 teaspoon salt
1 tablespoon favorite brand mayonnaise or sour cream
1 fresh egg, beaten
1/2 teaspoon prepared yellow mustard
2 teaspoons OLD BAY SEASONING
1 tablespoon Worcestershire sauce (optional)
1 pound fresh lump crab meat
Dungeness Crab, Stone Crab and Alaska King Crab are great choices.

Break bread into small pieces in large bowl. Mix in mayonnaise, OLD BAY Seasoning,
parsley, green onions, mustard and egg. Stir in crabmeat. Shape mixture into patties.

Broil 10 minutes without turning or fry until golden brown on both sides.
Sprinkle the hot crab cakes with additional OLD BAY Seasoning, if desired.

Answer 3

I don't know what the secret is to a good crab cake but I suspect if you had fresh crab as opposed to canned it would make a difference.
I Cr 13;8a

Answer 4

Crab Cakes

1 pound backfin crab meat
1 egg
1 cup mayonnaise
1/3 cup cracker meal
1 lemon

Check crab meat and make sure all shell is removed. Beat egg and
add mayonnaise. Mix well. Add crab meat and toss lightly. Add a
little cracker meal and shape into cakes. Pat cakes in cracker
meal. Broil or pan fry. Serve with slices of lemon.

CRAB CAKES

1 lb crab meat
1 tsp Old Bay Seasoning
1/4 tsp salt
1 tablespoons mayonnaise
1 tablespoons Worcestershire sauce
1 tablespoons chopped parsley
1 tablespoons baking powder
1 egg beaten
2 slices bread with crust removed

Break bread in small pieces and moisten with milk. Mix ingredients,
shape into cakes. Fry quickly 'til brown.

100-Corner Crab Cakes

1 pound loaf thinly sliced white bread, crusts removed
3/4 pound shrimp, peeled, deveined, rinsed
3 tablespoons sherry
1 large egg white
1 teaspoon coarse or kosher salt
1/4 teaspoon freshly ground white pepper
1/4 cup heavy cream
1/3 cup finely chopped water chestnuts
2 tablespoons finely chopped cilantro
2 green onions, white part, finely chopped
1 tablespoon peeled, grated gingerroot
3/4 pound fresh crabmeat
about 2 tablespoons olive oil for dipping
corn oil for deep-frying

Preheat oven to 250F.

Cut bread into 1/4" dice and place on a nonstick baking sheet. Bake
for about 30 minutes, without turning, or until the bread is dry,
do not let the cubes brown.

Dry the shrimp well with paper towels, then place in a food processor.
Add the sherry and puree.

Place shrimp puree in a medium bowl; set aside.

Lightly beat egg white with the salt and white pepper. Add to the
shrimp puree. Stir in the cream. Mix in the water chestnuts,
cilantro, scallions, and gingerroot.

Gently fold the crabmeat into the shrimp mixture (the crabmeat
should remain lumpy).

Have the bread cubes ready in a large bowl on one side of the
crabmeat mixture.

Place the olive oil in a small bowl on the other side.

Oil a tablespoon by dipping it into the olive oil, then scoop up
1 heaping tablespoon of the shrimp-crab mixture and place it on
top of the bread cubes.

Repeat, placing 5 or 6 spoonfuls of the crabmeat mixture on the
bread cubes, spacing them so they do not touch.

Roll each lump of crabmeat into the cubes, forming a ball as you
work. Gently flatten each ball into a small cake, about 2-inches
in diameter; place the crab cakes on a platter or a baking sheet.

Pour about 6" of oil into a skillet or fryer and heat to 325F.

Fry the crab cakes in batches until they are golden, turning once,
3 to 4 minutes on each side; do not crowd.

Remove the crab cakes with a slotted spoon and drain on paper
towels.