Best crab cake recipes

quote:

---

scallops

---

Hmm, not hating the idea

Why not puréed crab instead of scallops? What's the difference? And how is that a binder? Are scallops more absorbent than I thought they were?

Best recipe I've used is off the old bay seasoning can. Best crab cakes I ever ate were in Baltimore. Can't find any thing similar in Louisiana. Minimum spices and lump meat does it for me.

you can also use pureed shrimp

1/4 cup Creole mustard
1/4 cup plus 2 tablespoons fresh parsley divided
1/4 cup plus 2 table spoons mayonnaise, divided
1 teaspoon paprika
1 clove garlic, minced
8 ounce lump crabmeat
1 & 1/4 cups panko bread crumbs, divided
1 teaspoon lemon zest
2 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Creale seasoning
2 large eggs, lightly beaten and divided
1/4 cup olive oil
Garnish: lemon zest, fresh parsley

1. In a medium bowl, whisk together Creole mustard, 1/4 cup parsley, 1/4 cup mayonnaise, paprika, and garlic. Cover and refrigerate until ready to serve.

2. In a medium bowl, combine crabmeat, 1/3 cup bread crumbs, lemon zest and juice, Dijon mustard, Creole seasoning, 1 egg, remaining 2 tablespoons mayonnaise. Shape mixture into 6 patties. Dip in remaining egg, and dredge in remaining bread crumbs. Refrigerate for 30 minutes.

3. In a large nonstick skillet, heat oil over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve with remoulade sauce. Garnish with lemon zest and parsley, if desired.

quote:

---

Best crab cakes I ever ate were in Baltimore

---

And the best way I ever had them was in a "crab cake sandwich".

Crab cake, minimum binder, and some kind of magic hamburger bun. Of course the Arundel/Handover restaurant is now long-gone, but damn, what a memory for me...

Here's a thread with some recipes and suggestions.

LINK /