Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Crab Cakes

Caught a 2x1 sale on claw meat a couple weeks ago. Today seemed like a good day to make a batch of crab cakes while watching the Dolphins get closer to a playoff spot.

Looks good!

Greg, please tell me that I'm not seeing green bell pepper chunks but green onions instead.

Blasphemy !!!!!!

(shivers brrrrr )

That would be chives.

LOVE crabcakes!

Relax, Denny.

Scallions, celery, parsley.

Although, one recipe I saw called for bell pepper.

Done.

Yes crab cakes
Yes bell pepper
Yes dolphins!!!


Jumbo Lump Crab Cakes...I have been making these for quite a few years now and they seem to be a big hit.

Ingredients

16 oz. lump crab meat
2 eggs beaten
1/4 red bell pepper finely diced
1/4 small sweet onion(vadalias are best when in season)finely diced
4 tbs mayonnaise
1 1/2 tbs Old Bay seasoning
1/4-1/2 tsp hot cayenne pepper
1 1/2 tsp dry yellow mustard
1 tsp garlic powder
2 tbs chopped fresh cilantro
Fresh ground black pepper to taste
1 pinch of sugar
2/3 cup crushed corn flake crumbs(these can be purchase in a box already to use (This is the ingredient that really sets these crab cakes apart from others )
extra virgin olive oil
2 tbs butter

Mix all ingrediants together except the lump crab meat.
After everything is mixed GENTLY incoropate the crab meat.You want everything mixed but don't want the crab meat broken up.
now form into cakes cover with wax paper or I use freeze paper (the coated side)refrigerate the cakes for an hour or two or longer if you want to pre prepare them.
Next coat a pan with olive oil and 2 tbs butter heat and when hot add the cakes. Fry till brown and flip and repeat till golden brown on other side. remove from pan on to plate with paper towel to drain excess oil and then plate for eating. I make a quick remolade with french dressing,honey, apricot preseve and 2 tbs mayo. I tend to just see what I have on hand and get creative.

DV--thanks.

Those look great!

Merry Christmas!

Maaaaannn, some of youse guys be trippin with all that junk added to the delicate flavor of crab meat whether it be lump, backfin or even claw.

Only the tiniest amount of mayo and saltines to create a binder is allowed.Don' ferget the Old Bay. MANDATORY.Broiled. MANDATORY !!!

My neighbor lady puts pimento, celery & cucumber in her cakes.

ARRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR !!!!!!

Love seeing recipes with Old Bay. Brings back a lot of memories.

Basically grew up as a jetty rat. Fishing, crabbing you name it.

Almost EVERYTHING got Old Bay in it or on it back then.

Real men put Old Bay in their corn flakes.

I remember when Bobby Flay went up to a New England crab shanty to challenge the local crab master.

Local boy whipped up some of his "fruit cakes" laden with half the fuggin' garden.

Bobby did his basic mayo, saltines,lemon juice recipe and darn near caused a riot on the dock. KO'd the local boy BAD.

Saw him on an exit ramp a few weeks later.

"Will work for crab cakes"

would love some good crab cakes. daughter makes a bunch once in a while and i'll vacuum seal them. they don't keep to long but they are a fine quick meal. we do salmon cakes the same way.

srws, right on. Salmon patties were a staple in our house growing up and I pretty much make them the same way. No need to mess with perfection.

Those look killer. We have them about monthly, at least. I got really hooked whilst managing a project at our Anacortes refinery. I would stay in a nice place in LaConner and devour the crab cakes just five minutes away. Nothing like dungeness crab.

dvdgeorge,

This recipe sounds great! You have motivated me!

I found a source of Old Bay spice here in Sweden after some SERIOUS searching and I've ordered it.

Should I do my best to find lump crab, or is there much different among canned crab species? (Canned will likely be my only choice).

Sorry if this seems an obvious question, but I had a deprived childhood -- I was raised in a very crab-deficient area.

John

John - DDT in the shorts?

While Dungeness are great and I would rather eat a dungy than a blue, I think blues make better crab cakes.

I know that refinery well and caught many crabs off the train trestle there and shot a lot of ducks, geese and brant in Padilla and Samish Bay and of course Skagit from 88-95 when stationed at Whidbey.

Should you wish to try the gold standard in crab cakes, just for comparison of course, go here and mail order.

https://gandmcrabcakes.com

Yes !!! Finally the voice of reason arrives. CCs done the way they were meant to be done.

Right down the road from the old house in Pa.

http://wrightsvilleinn.com/menu/

I'd hate to have to cast the deciding vote between the pair.

Market price IIRC

I put as little in a crab cake as possible. Lump crab meat, scallion/parsley mix, bit of seasoning and just enough Hellmans to hold it together.
Those look good, brother Greg.