New England Crab Cakes

I was making Parmesan baked potatoes to go along with the crab cakes and I had cheese left over. So, I added 1/4 cup of freshly shredded Parmesan cheese. I was concerned because they were on wet side I was worried about them falling apart when frying. Therefore, I rolled the cakes into balls and rolled them into a mixture of grated Parmesan cheese and fresh grounded pepper to taste. I didn’t want to spend my afternoon cleaning the top of the stove after frying the crab cakes. I placed rolled crab balls on a cookie sheet sprayed them lightly with butter flavored Pam. Then baked at 350 till golden brown. Forming the balls and rolling them in the cheese was an experiment, So I rolled half in the cheese the rest I just rolled and place on cookie sheet. The cheese complimented the crab without over powering them. I will never fry my crab cakes again it’s less messy to bake them. Spraying them lightly with the Pam. One can make the crab balls as big or small as desired. My yield is usually 28 balls.

These turned out awesome

Don’t have Old Bay Seasoning so omitted. Made with sumuri. Very tasty and enjoyable

Too salty. Cut the Old Bay by at least half and add spices to make up.

Exceptionally easy recipe. I have never made crab cakes before and these were really good. I did not have old bay, so I made homemade and it was quite tasty for sure! I used a bit less of the seasoning as I wanted to taste the crab flavor. I will make these again!!!

Made with fresh Dungeness crab. This is one of the easiest crab cake recipes I’ve ever come across. They came out great.

Great recipe overall however, I found myself needing to add a little extra seasoning here and there. In general, the crab cakes were very good and my husband definitely enjoyed them along with some lemon aioli.

While my daughter loved the crab cakes and said this recipe was a “Keeper”, I thought the amount of Old Bay was too much. I used fresh crab and would have liked the spice to enhance the crab flavor but for me it overwhelmed it. I will try it again with about 1/2 the Old Bay as called for and add a bit of fresh lemon.

Made them twice, 1st time, just as the recipe called for…Too much bread, not enough Crab, Bland. Old Bay Seasoning is the key along with another 6oz of crab(1 can) and a touch of Cayenne for a little zip, add some dill to the Aioli and it’s a hit!!

A little too salty.

I come from Cape Cod later moved to Rhode Island and this is almost the same as how we make them, but we always used finely crushed salt free Saltine crackers or oyster crackers in place of the bread crumbs and the Mayo was always 1/4 cup per 1lb of crab meat. I also go easier on the Old Bay Seasoning as 1 tablespoon is pretty overpowering to some. We always served them plain, no tartar sauce, although lots of folks like that. We also had plenty of Franks “Red Hot” sauce and cut up lemon wedges, I like mine cold or at least room temp.

I made this tonight for my 11 year wedding anniversary dinner and we loved it! It just might be the best crab cakes I’ve yet to taste and will definitely make again. I had 8 oz of fresh Dungeness leg meat so used just 1/4 Panko bread crumbs but kept the egg, mayo & seasoning amounts the same as listed and let the formed patties sit in the fridge for one hour and pressed some more panko crumbs into the top (just the one side) before frying in duck fat (left over from another dinner, yummmm!) and served with a salad and a batch of the “easy aoli” along with ranch and tarter sauce…. it was so soooo delicious!!!

really easy to put together, a little too much Old Bay for my liking but however, my oldest and my husband ate all but the one I hade. I used a large ice cream size scooper and it made a total of 7 1/2, I ate the half during the morning when I was forming them as a test run. 😉 I could see using less Old Bay and some fresh dill, green onions and pimentos in it the next time. But I can see making these again. Thanks.

Taste great! Really easy to make and even pleases the toughest palette.

These came out very well & I’ve made this recipe many times. The first time I made it, I used refrigerated crab from the seafood counter that was very expensive, like $12 lb. After that I started using canned crab (found near the cans of tuna) & it was much, much better. I make this as written & serve with tarter sauce on the side.

Super easy and quick. I used half flaked albacore tuna and half canned lump crab meat. Added red bell pepper, onion flakes and used Ritz cracker for the bread crumbs. I also added Panko bread crumbs to the mix and sprinkled some on the patties just before frying. I did add a tad bit more Old Bay seasoning because I really like the taste. They were perfect, very moist. I think the Panko is the secret. Will definitely make again. Corn on cob goes great with them.

Made these yesterday and they were awesome !!!! Definitely a keeper recipe thank you!!!

Very tasty, and much simpler to make than I expected. Kids gave me 100 “Top Chef” points for this one.

I think the old bay was a little too strong, but ok otherwise. Wasn’t a huge hit with my kids.

Best crab cakes I’ve ever had! Simple enough that you could really appreciate the crab. I dipped them in panko bread crumbs before frying and the outside was perfectly crispy with great crab flavor inside.

Soooo good, Im already craving them again!! I added some lemon juice & parm cheese & then formed into cakes & rolled in panko breadcrumbs. That gave it an extra yummy crunch!! So good!!