I need a great crab cake recipe...but

[Anonymous]

I have really good lump crab meat and I don't want a recipe with a lot of filler. I read somewhere that panko crumbs are best but I will have to make a special trip to an asian market to get them. also, I would prefer not to use mayonnaise. Is there anyway around this? TIA!

[Anonymous]

You can buy panko at Giant, Whold Foods, etc. You don't need to go to an Asian market.

[Anonymous]

Two pieces of bread, moistened with 1 tablespoon of milk. Mix with crab meat. I guess it's a lb.

Whisk egg.

Make patties.

Dip in egg then in bread crumbs or panko - whatever.

Fry in a pan with some olive oil.

Potato roll, sauce, tomato, lettuce.

Yum

[Anonymous]

If you put two pieces of bread in your crab, you are eating filler-cakes, not crab cakes.

[Anonymous]

lump crab meat (go through and check for shells, but don't ruin the lumps)
a few shakes of worcestersire sauce
finely minced red pepper (maybe 2 tablespoons)
couple of tablespoons of mayo
a tablespoon of dijon mustard
1 egg lightly beaten
a pinch of old bay

(if you want to do breadcrumbs to stretch you can, but you don't need much)

Mix with hands and form cakes

then BROIL them till golden brown.


This was passed down from my dad, who comes from a long line of great baltimore cooks, and he's horrible at giving exact amounts. But it's yummy!

[Anonymous]

Believe it or not, you can puree scallops and use them as a binding agent.

That is the way they make them at the restaurant in dupont circle that is under the hotel. Forget the name. The crabcake has NO filler.

[Anonymous]

Anonymous wrote:Believe it or not, you can puree scallops and use them as a binding agent.

That is the way they make them at the restaurant in dupont circle that is under the hotel. Forget the name. The crabcake has NO filler.

Wow- great idea!

[Anonymous]

Anonymous wrote:lump crab meat (go through and check for shells, but don't ruin the lumps)
a few shakes of worcestersire sauce
finely minced red pepper (maybe 2 tablespoons)
couple of tablespoons of mayo
a tablespoon of dijon mustard
1 egg lightly beaten
a pinch of old bay

(if you want to do breadcrumbs to stretch you can, but you don't need much)

Mix with hands and form cakes

then BROIL them till golden brown.

This was passed down from my dad, who comes from a long line of great baltimore cooks, and he's horrible at giving exact amounts. But it's yummy!

This (minus the red pepper) is almost exactly the recipe that has been handed down in my Baltimore-based family for generations. Definitely skip the breadcrumbs or other filler. They have no place in crabcakes!

[Anonymous]

I use the Old Bay crab cake seasoning packet and recipe on the back and its great, minimal filler (no bread or crumbs, I think), but it uses mayo. I also broil mine, and I like to make them really small (smaller than a golf ball) and flatish so they aren't soggy inside. I hate soggy crab cakes.

[Anonymous]

Anonymous wrote:I use the Old Bay crab cake seasoning packet and recipe on the back and its great, minimal filler (no bread or crumbs, I think), but it uses mayo. I also broil mine, and I like to make them really small (smaller than a golf ball) and flatish so they aren't soggy inside. I hate soggy crab cakes.

Just looked up the ingredients--they do have breadcrumbs in them, but it's a tiny qty compared to the crab that goes in them. The packet is only 1.24 oz to a pound of crabmeat. I would not consider that to be filler.

[Anonymous]

+1 to the old bay crab cake seasoning mix! Follow the directions, using jumbo lump crab meat...just perfect every time!

[Anonymous]

Omit the dill dressing, and you can omit the one tablespoon of mayo in the crab as well. I usually add a bit more cayenne pepper to it. But it's delicious.

http://www.williams-sonoma.com/recipe/crab-cake-salad.html