Crab cakes are a classic entertaining idea when you feel like splurging a little! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
46 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/221079/Chef-Johns-Crab-Cakes/
Chef John is spot on with this one. Foundation of ANY great crab cake is it must be almost entirely crab meat. So many times disappointed at restaurants that use too much bread crumbs.
I have Alaskan king crab meat to use it now with this, I’ll tell ya how it was later
10 years later it is no longer an HD video… it still look awesome though
"Once You Wrestle 'Em Into The Pan, The Screaming Stops"… and that is an actual Quote…!!!
Got so excited when I saw that chef john has a crab cake recipe! he's the best
Came here after Ross got free crab cakes when he almost stood up. Hehe
Thanks Chef John
Thanks Chef John
How about middle-aged bay will it come out only 3/4 as good?🐿
Wow yummy
This video is over 11yrs old so I sure hope his new videos are better explained than this… what was the pan preheat time/temp? How much butter? Its small details like this that help inexperienced cooks to not waste expensive food like good lump crabmeat.
Where I live in Rural Michigan getting Fresh Crab is nearly Impossible and Very Expensive. I use the Blue Crab in the Jar and they turn out Perfect and I can still have lights.
Shit plastic spatula i hate those things
I just bought a live crab from the "supemercado" the lady at the fish counter looked at me like I'm hannibal lector.. its nothing personal, I'm hungry and the crab is made of delicious crab
Onion…celery!
Just made this with my mother! She was so happy!
Wow, this was an old one. He didn't sing the part "And as always, enjoy."
Crappie crab I like to see you say that 10 times Chef John 🙂
What the heck is Old Bay Seasoning? My supermarket doesn’t carry any. Is it like the Secret Ingredient? What do I substitute instead? – 11 years too late 😱
Crappy canned crab meat is exactly what I'm going to use. I will not let the crab cake win
I love John and I love this recipe I've been using it since 2008 but John you change the recipe because there was no high-def…in 2008
When you first had me make this you suggested Phillips crab in the can.
Can you still use Phillips in 2021?
I'm GLAD This recipe is still here!
Thank you..and the crab has not one in 13 years😂😂
I used not only crappy crab but fake crab from Walmart, and they were delicious!(thanks to the Old Bay seasoning)
Don't judge me I'm on a budget.
Any recipe by chef John is my favorite. Try his mussels too.
I’m in Maryland, which known for it’s ‘blue crab’.
I’m going back to the 60’s when my grandmother would do crab cakes. She would never use a ‘filler’ in her crab cakes. She would use 2 beaten eggs per pound of meat (a mixture of lump and pieces just as you did). To the beaten eggs a tablespoon of Old Bay seasoning, a tablespoon of parsley flakes. About a 1/2 inch of vegetable oil in a frying pan, get it hot, form her patties, and fry each side. She only used the eggs as a binder.
“You don’t want to use canned crab”
😅 as I empty the can into the bowl…. 🤫
I used this recipe except I didn't have any mustard or Worcestershire sauce so I just used Mayo. I also added cooked garlic to the mix to give it more flavor. I used saltine crackers as the bread crumbs since I didn't have any. It tastes so delicious I can't wait to try this again!!!!!
Best crab cake 🦀 recipe on YouTube👍
great video thank you
Made this today. My lady and I loved it. I recommend adding a bit more crumbs and leaving the mix in the freeze for 40 min. I had no problem forming them into Pattie’s and 80% of them actually stayed together during cooking
lovely dish, but the quantity of crab meat (inc the claw) shown in this video would cost a fortune. Crab is not a cheap meat, it's almost like a delicacy now. 100g of white meat inc claw costs me £5. That quantity would cost me about £50 !
Breads crumbs and mayo as a binder is heresy. Must use potato and butter.
HinChef John, I absolutely love your recipes and videos. I have a question though. I happened to visit an Irish pub in Denmark a few years ago. We ordered crab cakes with some Guinness there. The crab cakes we had were the most amazing crab cakes I ever had. They were not at all, though, what the typical crab cakes here in US or the once I have seen recipes for. They were super fluffy and light . From what I remember, it almost looked like it was a yeast dough mixed with some muched potatoes with a bit of crab or even tiny blended pieces of salmon. They looked more like a dinner roll rather than a fried cacke with chunks of crab in it. I can't find a recipe for that anywhere. I wonder if you have an idea.. Thank you!
Why Dungeness? Blue crab is the way to go–mix of backfin and jumbo lump.
Oh my, these look fabulous! Can't wait to make a batch of them this Memorial Day weekend….. will go great with the New England clam chowder and clam boil. Thank you Chef John!
Just pulled 2 decent sized Dungeness out of the Puget sound this evening.. this recipe sounds amazing!
No Onions??!!
canned crab works just fine!
I find a little mayo works well to help with cohesion along with a long rest in the fridge.
Your look good I used imitation crab in mine, check it out your may love my recipe 😋 😉
https://youtu.be/ArbtyhChgqo
Too salty. You added mayo, has salt , added mustard, very salty , Old Bay Seasonings, more salt..then you added plain salt..with already salted Saltine Crackers . Suggest you make it healthier and skip the salt and keep your blood pressure in a good range.
So this is technically a krabby patty 😂
CHEF JOHN please make these for now in 2023 for canned crab because some of us are very far from the ocean and it's the only option that's affordable….please I know you "can!"
Can you keep the refrigerated mixture overnight?
thirteen years ago. I think it'd be okay if you did a rematch.
i like the older more monotone chef john content