Recipe: https://www.seriouseats.com/classic-maryland-crab-cakes-recipe
10/10
I made these tonight using the meat from two dungeness crabs I caught near the Farallon Islands and froze a couple weeks ago. I was a tiny bit short of 1 lb. of crab meat so I scaled everything down slightly, but otherwise followed the recipe almost exactly. There's a debate in every crab cake recipe over Old Bay or no Old Bay, so I decided to add some to one cake to compare.
They held together beautifully when very gently flipping. Pan fried in about 3 tbsp butter. Temp had to go to medium low pretty quick as the butter started getting burned bits, but it turned out pretty much perfect.
by BoxersOrCaseBriefs
4 Comments
They look beautiful! So, Old Bay or No Old Bay? 🙂
They look pretty good, but as a native Marylander I have some problems with the recipe. 1) no fillers, period. Crab cakes should be crab meat and binders only (mayo and egg, maybe some habenero hot sauce for heat) 2) The author is flat wrong about jumbo lump. You just need to be VERY gentle when forming the patties and mixing up the meat, which is easier when you aren’t mixing in breadcrumbs. There is nothing more decadent than a crab cake with big juicy lumps of crab meat in it.
Still great job making them!
Not bad. I usually use ritz instead of panko, gives a bit butterier flavor and use your hands to prevent breaking it up to much
I prefer broiled to fried but to each their own
And gotta do old bay
I’m glad you liked them but coming from Maryland, where i have been born and raised, the ONLY way to make crab cakes are by using blue crabs. But like I said, im a Maryland girl, and we are kinda crab “snobs”🤷🏼♀️🤣