Classic Crab Cakes
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
Reviews
Please remove Matthew's review. Cursing certainly isn't necessary. Thanks for the recipe, Debbie.
Wow, lots of negative reviews from crab snobs (crab cakes aren't a hard recipe, but you don't need to whack the author on the head because you prefer it a different way... so why are you even looking at crab cake recipes if you are an expert??). Tried the recipe as-is, and also tried with panko bread crumbs and 1/2 the veggies for some picky people in the house. Delicious! We served with tartar sauce, tho some friends swear by dijon mustard to dip. The kids wanted ketchup, of course... :-)
Very good recipe as is.. donnaruth52 below is a troll and clearly has no concept of posting a recipe vs. reviewing one. It’s cool to change one or two items and post about it but this bitch is insane... what she describes is not the recipe at all... I’m sure her food taste like shit. Old is probably the only accurate thing she wrote.
As an old Marylander, I know that Maryland IS the best place for crab cakes. I also know that you do not put onions, celery and especially green peppers in them. Those things will take away from the taste of the crab. Too much bread crumbs will do the same. Scale back on the crumbs, eliminate the other aforementioned ones, and make the hot sauce an option (it's not needed with the seafood seasoning like Old Bay) and you will have an excellent crab cake.
This recipe was excellent! I used opilio (snow) crab meat (and have the sore fingers to prove it). Left out the hot sauce. Substituted light Miracle Whip for the mayo. I only used 3/4 cup of bread crumbs because I prefer the cakes to be mostly crab. Had no problem with them holding together when fried.
What is included in the seafood seasoning? Living in western NE we don't see a lot of seafood, but I would like to try this. May have to mix my own seasonings though.
This is a very good recipe and I have made it many times over the years since it was first published in 1999 in TOH. I also substitute canned salmon for crab. The seasonings add to the flavor and since my husband likes fresh parsley and I have it growing in my garden, I double the amount. I would like to point out to the last five reviewers who obviously have never made the recipe that there is a big difference between using SOFT bread crumbs (slightly dried crumbled bread), versus packaged or homemade dried bread crumbs, which are a lot denser and make for a heavy cake instead of a lighter cake. It would be nice to see a little more cooking effort by some before reviewing something you've never made and giving a rating that means nothing. I really like the idea of using cornbread crumbs instead of bread for a different taste and texture and will try that next time.
Two lbs. of crabmeat should be used if you're going to use 2 c of bread crumbs..
I agree that there seems to be a lot of bread crumbs. However, for someone on a budget, trying to stretch one lb. of crabmeat to make 8 servings, would be quite a feat. Also, not everyone lives along the coast where fresh crabmeat available, or even if it is, can afford it. I commend this cook for posting this recipe for that reason. Perhaps, though, the word "classic" is misleading because of the canned crabmeat. Since I have not actually made this recipe, I can only give it a medium rating, and I'm pretty sure that someone reading this will find fault with that, but that seems fair to me, seeing as I can't post this comment without giving a rating.
I wouldn't give this recipe any stars...in fact I wouldn't even try it! What a terrible waste of crabmeat! I'm from Hampton, VA (Crabtown, USA) and we use only crabmeat, egg, mayonnaise, a little mustard and few breadcrumbs.