what makes a BOMB crab cake?

Answer 1

the trick to a fantastic crab cake is DO NOT USE FILLERS!!! they absolutely ruin the taste. i mean NO peppers, NO mayo, NO celery seed! use the freshest lump crabmeat you can buy, mix an egg into it (holds it together), some salt, pepper, garlic, cayenne, and parsley flakes all to taste, form into patties, and fry in hot oil. serve with fresh lemon slices! i feel VERY strongly about crab cakes--i'm a total purist! trust me, less is more!

Answer 2

Crab Cakes Recipe

Ingredients
1lb crabmeat
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup mayonaise
1 egg
1/2 to 3/4 cup bread crumbs
1 tbsp. old bay seasoning
1/2tsp. dry mustard
Dash of Worcestershire sauce

Directions
Combine all ingredients in a large bowl. Add just enough bread crumbe to hold the cakes together. Make into patties and fry in butter.


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Answer 3

1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)
1/2 stick (1/4 cup) unsalted butter
1/2 small onion, chopped
1 teaspoon coarse kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
2 slices firm white sandwich bread torn into small pieces
6 Tbsp fresh bread crumbs

Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.

Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.

Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.

Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.

Makes 6 crab cakes.

Answer 4

big lumps of crab meat inside the crab cake...this is the BOMB !!!

The best ever is at the Rainforest Cafe @ Walt Disney World.

Answer 5

The best crab cakes I have ever had was at Roseanna's Cafe in Oceanside, OR. That place has the food of the gods!

Answer 6

are you asking what restraunt or what ingredient? i dont know of any seafood restraunt that serves good crab cakes. but as for ingredients you have to use real crab meant, non of that imitation junk! and i think onions and mayo are key aswell as any other ingredient you want in it.