Crab cakes? How do you make yours and what's your secret for keeping them from falling apart?

Answer 1

pre make your patties
freeze them

cook in oil slowly
they will stay together

but yea, others were right on
eggs do the trick

i use:
eggs, celery, onion (green), garlic spice etc
and b4 i put in oil, bury them in bread crumbs or corn meal

Answer 2

CRAB CAKES

1 large egg
3 tablespoons mayonnaise
1 1/2 teaspoons English-style dry mustard, or to taste
1/4 cup chopped drained bottled pimiento
3 tablespoons minced fresh parsley leaves
1 teaspoon Old Bay Seasoning (available at fish markets and some
supermarkets) if desired
1 teaspoon Worcestershire sauce
2 dashes of Tabasco, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt
1 pound lump crab meat, picked over
3/4 cup finely crushed Saltines (about 20 crackers)
2 tablespoons vegetable oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment

In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently. Spread the remaining 1/2 cup Saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottoms of each patty carefully with the Saltines, transferring the crab cakes as they are formed to a sheet of wax paper. In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter. Serve the crab cakes with the lemon wedges
These are awesome!

Answer 3

You cannot put a lot of fillers in them and you have to handle them gently. The secret is big hunks of claw crab meat. Old Bay Seasoning very little bread crumbs and capers.

Maryland Crab Cake Recipe

Ingredients:
1 pound Maryland crab meat
1/2 cup crushed potato chips
1 teaspoon Old Bay Seasoning
1 large egg
1/4 cup mayonnaise
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Squeeze of lemon juice
1 tablespoon fine fine minced onion
2 tablespoons capers (you can omit these but I love them)
Butter for frying


Directions:
Combine all the ingredients using your fingers - be gentle so as not to break up the big lumps. Form cakes about 3 inches around and about 3/4 inch thick. Put the cakes in the fride to rest. Use about a stick of butter or maybe more. Put the cakes into the hot butter use a pancake turner to turn them just do tow or three cakes at a time so you will be able to turn them easily. Serve with a salad and tartar sauce.

Answer 4

Make them like salmon cakes, drain any liquid except 2 T. put baking powder 1 tsp. in the reserved liquid. Mix crab, egg, flour til its ready to shape, add the liquid reserve-it will look funny the baking powder rises a bit. Mix it all up and make your cakes in a hot skillet with oil. You'll have to flip them and turn the skillet down. I made some last week, mmmmmgood. Sorry for haphazard instructiol but I am watching the movie where the weather goes to heck and an ice age hits. The Day After Tomorrow.

Answer 5

2 large baking sheets
2 c. fine fresh bread crumbs
1/4 tsp. cayenne pepper - to taste
1/3 c. cornmeal
2 lbs. lump crabmeat - picked over
4 large eggs
2 tbsp. fresh lemon juice
1 tsp. paprika
1/4 c. minced fresh parsley
1/2 tsp. salt - to taste
6 tbsp. sour cream
1/2 stick unsalted butter - melted
1/2 c. vegetable oil (for frying)
1 tsp. Worcestershire sauce

STEP 1: Whisk together melted butter, lightly beaten eggs, sour cream, minced Italian parsley, lemon juice, Worcestershire sauce, paprika, salt and cayenne pepper in a large bowl.

STEP 2: Add crab meat and bread crumbs very gently.

STEP 3: Form 1/2-cup measures of the mixture into 12 cakes, each 3/4 inch thick, and transfer them to a baking sheet sprinkled with half of the corn meal.

STEP 4: Sprinkle the crab cakes with the remaining corn meal and chill, covered in plastic wrap, for at least 1 hour.

STEP 5: Preheat oven to 200 degrees F.

STEP 6: Heat the oil over moderately high heat in a large, heavy skillet until hot but not smoking.

STEP 7: Sauté the cakes, in batches, until golden, about 3 to 4 minutes on each side. Don't crowd the pan.

STEP 8: Transfer the cakes to paper towels.

STEP 9: Keep the crab cakes warm on a baking sheet in the oven.

Answer 6

Eggs bond the crab cakes together, just make sure you dont add to much. I would tell you how much to use, but it depends on the amount of crabcakes you are making. If your using breadcrumbs, adding too many can also make them fall apart faster, so be careful with them, too.

Answer 7

i say mix it up as if it was meat loaf get ur hands in it with bread crumbs herbs and seasonings and lemon for a flavor that just comes out and form pattys like burgers and use egg yolks in the mixture or just the whites and that should help it stick better and not break

Answer 8

I use store bought bread crumbs, diced celery, onions, and herbs de provence. With an egg as the glue.