Making Crab Cakes

Try your best to make them with as little bread crumbs as possible. You can make them pretty much with 90% crab meat and bake them in the oven. Cook for 10 min or so (until top is golden) then pull out the pan and flip them very carefully. Cool for a few more minutes. Best crab cakes I make are the ones with the most crab meat in them.

Not a pure crab cake, but you will thank me later anyways. I assume from the get go a crowd so the amounts are what I use.


1 lb lump
1 lb claw
1 lb chopped ahrimp
1 lb chopped tails


Yeah it is a lot of crustacean flesh.


Three large onions diced, six stalks of celery along with the absolute depths of heart of the celery(leafy as hell part) all diced, one Large bell pepper same, ten to fifteen toes of garlic minced.

Saute all of the veggies and let cool, blend those items with the above flesh, add to this mix three eggs, enough garlic and herb bread crumbs to bind into a patty, let cool to bind further, dredge in egg wash and coat of bread crumbage, saute til browned. Keep in oven to keep warm till remainder are cooked. Dozen egg yolk creollaise done with a eye towards making the egg/butter emulsion as lightly yellow(therefore thinner) as possible. Egg yolks, L&P, Tabasco, white wine, lemon juice and zest, as light a yellow as possible before the butter, when thickened add red pepper and salt, then croele mustard.

Thanks for the tips. We'll give this a shot tomorrow night.

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Not a pure crab cake, but you will thank me later anyways. I assume from the get go a crowd so the amounts are what I use

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Sounds good but its not a crab cake.


Sometimes its better to keep things simple


2 slices white bread, crusts removed and crumbled

2 tablespoons mayonnaise

2 teaspoons OLD BAY Seasoning

2 teaspoons Parsley Flakes

1/2 teaspoon prepared yellow mustard

1 egg, beaten

1 pound lump crabmeat

Dash Cayanne pepper

DIRECTIONS
1. Mix bread, mayonnaise, OLD BAY, parsley, mustard and egg in large bowl until well blended. Gently stir in crabmeat. Shape into 4 patties.

2. Broil 10 minutes without turning or fry until golden brown

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Get a can of Old Bay

Read the label just add an extra shot of cayenne.

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This is the correct answer.

Mine is gee's minus the bread and egg. I find a touch of mayo is enough to hold them together if you treat them delicately.

Crab cakes with tomato mustard coulie

Servings: 8

Notes: This dish from Emeril Lagasse.....of course.....bam...

1 1/3 cups Tomato mustard coulis (recipe follows)
6 tablespoons olive oil
1/3 cup onions, chopped fine
1/4 cup bell pepper, chopped fine
1/2 teaspoon salt
1/4 teaspoon white pepper
15 turns fresh ground pepper
3/4 cup green onion, chopped
1 tablespoon garlic , minced
3 tablespoons Creole seasoning
3 large eggs
2 teaspoons creole mustard
1 1/4 cups bread crumbs
6 tablespoons parmesan cheese, grated
1 pound lump crabmeat
2/3 cup flour
1/4 cup water

Tomato Mustard Coulie
1/2 cup Plumb tomatoes, pealed, seeded, and chopped
2 teaspoons shallots, minced
2 teaspoons garlic, minced
3 tablespoons creole mustard
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chicken stock
1 large egg
1/2 cup olive oil
8 turns fresh ground pepper(martini loves this)

1. Prepare tomato mustard coulie by combining tomatoes, shallots, garlic, mustard, salt, white pepper, and stock in nonreactive saucepan. Bring to a boil over high heat stirring occasionally. Cook for 2 min. and remove from heat. allow to cool for 15 min. Pour mixture into food processor and add egg. Turn on machine and stream in oil till smooth, about 45 sec.. Stir in black pepper and serve.

2. Heat 3 tablespoons of oil in a large skillet over high heat. Add onions, bell pepper, salt, white pepper, and black pepper and saute for 1 minute. Stir in 1/4 cup of green onions, garlic, and 1 tbls. of creole seasoning. Cook for 1 minute and remove skillet from heat and turn into a bowl.

3. Whisk 2 eggs into the vegetable mixture then stir in the mustard, 1/4 cup bread crumbs, and parmesan. Gently fold in crab meat, careful not to break up the lumps, until mixture is well blended.

4. Combine flour, with 1 tsp. creole seasoning in a bowl and mix well. Combine remaining bread crumbs with 1 tbls. creole seasoning in another bowl. Whisk the remaining egg with water in another bowl for egg wash.

5. Using your hands, gently form 8 cakes from crab mixture, packing them firmly but not tightly, so they're not dense or heavy. Thoroughly dredge each crab cake in the flour mixture, then the egg wash, then the bread crumb mixture, shaking off any excess flour or crumbs.

6. Heat the remaining 3 tbls. oil in large skillet over high heat. Fry the cakes till brown, about 2 minutes on each side. Drain on paper towels.

7. To serve, spoon about 3 tbls. of the coulis into each plate and top with crab cake. Garnish with remaining creole seasoning and chopped green onions.

I was thinking of trying my hand at some crab cakes. This is what I'm going with.
Maryland Crab Cakes