A local store had canned crab on sale, so I stocked up a bit and I'm now trying to decide what to do with it.

I really like crab cakes, so this is going to be the first thing!

However, I'm a bit overwhelmed with all the recipes on the internet for crab cakes (all of them claiming to be the best, and all having very high user ratings).

I've had good luck in getting excellent recipes from the members of the 'Fire -- can you share your favorite crab cake recipes?

As Clint Eastwood said in the movie Magnum Force, "A man's got to know his limitations". I do, so please lean towards the simpler/easier recipes!

John

I am careful to limit the amount of things I add t keep the cakes mostly crab.
I make the mix first, so I dont smash up the crab lumps.
Naturally some bread crumbs, some raw egg, ( I usually give 1/2 the egg to the digs)), dab of mayonnaise, pinch of mustard powder, pinch of old bay seasoning, fine chopped onion, Cheese like mozzarella, sweet red pepper, celery and dill. Cheese helps to bind along with the egg.
I bake them or fry in a bit of bacon grease.

Here is mine. Maryland Style

1 lbs crab
15 crushed saltine crackers or an equal amount of panko
3 tablespoons of finely diced onion sauted in 3 tablespoons butter
1/3 cup mayo
dash or three of hot sauce
2 teaspoons Emeril's Essence or 1/2 teaspoon Old Bay. I'm not a big Old Bay fan so you may want more.
1 x-large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestesrhire
Finely chopped flat leaf parsley
Mix and put in fridge for 2-4 hours.
Pan fry in a little oil until brown.

Not a crab cake but this is excellent. I triple the amount of pimentos, double the amount of onion, and use No green pepper.

Thank you very much Terryk and CWT!

I like the ingredient lists, so I'll bet I'll like the end results of these recipes.

Maybe I'd better see if crab is still on sale so I can get more! Looking forward to making my first crab cakes!

John

Best and easiest I have used is on the Old Bay seasoning can... follow directions and add minced celery and a little minced onion...

John, I know Sam will have a killa recipe.

Shoot him a PM.

Yep, I'll bet he does!

** bump for Sam -- and anybody else! Keep'em coming! ***

John

Jumbo Lump Crab Cakes...

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.

with that recipe you would taste everything except crab meat..

This is a recipe I used for years in my seafood restaurants. Never had a complaint.

Thanks Sam,

John & I mustn't be on your ignore list !

Well, not likely to get them shipped to Sweden but the CONUS folks can thanks me later - https://gandmcrabcakes.com/products/

I've tried and can't do better and have done a lot worse.

90+% of the fire isn’t. Just the trolls

I actually found Duke's mayo for sale locally, may give it a try...

Sorry to be slow in replying, using my phone lately, and posting a reply from it isn't that easy (small phone and big fingers!).

Thanks to all!

I appreciate all of the the suggestions, and I've saved the recipes on my hard disk so they will be easy to find!

Between this thread and the "what is your go to recipe" I've got some great-looking recipes to try!

John