Crab Cakes

These crab cakes turned out great however there were changes that needed to be made from the original recipe. I used 1 pound of crab meat and 3/4 cup of bread crumbs. I also used about 3/4 of the veggie mixture I sautéed. I left mixture covered in the fridge overnight and made mini crab cakes as an appetizer. They stayed together and came out excellent. Made about 33 mini crab cakes. I plan to dollop with a remoulade and sprinkle with chives for garnish for serving.

First time ever eating or making crab cakes. This recipe was sonfSt and easy. I already had every ingredient in the house. I will sure make them again.

Thank just tried this for the first time. It worked great for me!! Yummy Robert!!!

Like some of the others, I followed the instructions exactly, including adding the oil to the crab cake mixture.  This must have been a typo, because the resulting mixture would not hold together at all, even after an hour in the refrigerator.  Overall, the flavor is good, as is the ratio of crab meat to filler, but it is rather salty and the mixture just doesn’t hold together well.

Having spent 12 years in Maryland, I know what a crab cake should be and these fit the bill. The best part, and the most important part, is the high percentage of crab meat – 60% +. I think there is a misprint though. The grape seed oil is great for putting on the pan, but you can’t add it to the recipe like it says. I also had to use more panko, a half to three quarters of a cup. Try using crushed saltine crackers in place of half the panko to get that authentic Maryland texture. The Old Bay seasoning is a must. It has some zip to it too, so if you don’t want these too hot, you can leave out the Tabasco. The ginger is important too. Delicious.

I love this recipe, but it is poorly written. I had to play with it a bit. I used about 1/2 cup panko instead of 1/4, and DON’T add the oil to the mix, it is for frying. The mixture is fairly wet and sticky, but if you put flour on your hands, you can make a nice cake out of it. They do come out delicious and everyone I have made them for loves them. I only gave them 4 stars because the recipe is a bit screwed up.

Directions….(these are from original recipe with mistake about adding oil to patty…DON’T…add to frying pan) Rated 3 stars only because I haven’t made them yet but I think there are too many people adding more because it is not a well written recipe.

Did others on here add the grape seed oil to the mixing bowl as instructed??? I skipped that and still ran into a wet mixture that didn’t hold together too well. I added more panko and raised the heat on my second batch and they turned out better. I will use a little less mayo next time, especially since my remoulade is mayo based. The flavor was fantastic all the way around.

Not sure how to rate this recipe. They were tasty, but I think it was because I got a hold of some awesome crab at Pike’s Market in Seattle. The mixture was way too wet. Too much mayo. You could probably cut that in half and increase the Panko as well. I added green onions, garlic powder and Worcestershire sauce. They fell apart when I tried to turn them. We stll enjoyed them, however, next time I would make the above changes.

It’s me again! My crab cake mixture was loose. I had to add more breadcrumbs and I dusted with flour and Panko. I then cooked them in Grape seed oil and they turned out pretty good despite the recipe discrepancy, which states, add oil to the mixture. Next time I will not add grape seed oil to my mixture and hopefully the recipe will be magnificent. I also made Robert Irvine’s corn relish, a little spicy for the kids but paired well with the crab cakes. It was refreshingly different and good.