Carol,

This is the one I use, and everyone loves it. I lived in Baltimore for 18 years, and got this recipe/method from a lady who had been making crab cakes for almost 60 years. It basic, but it's pure crab!


Crab Cakes

1 lb Jumbo Lump Crab
1 Egg
2 Tbsp Mayo
1 ½-2 tsp Old Bay
½ tsp Worcestershire sauce
Plain Bread Crumbs-no not used seasoned.
1 Tbsp Flat Leaf Parsley, chopped fine
1 Tbsp Dry Sherry
Butter or Butter/olive oil
1-2 Cloves Garlic
Gently check crabmeat for shells, but don’t break up the lumps, and place in a med sized bowl. In a small bowl combine egg, mayo, parsley, Old Bay, dry sherry, and Worcestershire sauce. Add just enough egg mixture to barely hold the crab together, and then add just enough bread crumbs to just form a loose patty/cake. Every pound of crab will vary as far as moisture, and sometimes I only use about half of the egg mixture. The same with the bread crumbs, but just use as little as possible. Makes 4 large cakes.
You can fry, or broil the crab cakes.
To fry, start the heat very low and add a good amount of butter to a good skillet. Add the garlic, and let it cook on low for a couple of minutes, but don’t brown it. Remove from the pan, turn the heat to med high, and fry the crab cakes about 4 min on each side until browned. These may fall apart a little as there’s almost no filling, so be careful when turning.
To broil, I just melt the butter first, and let the garlic infuse, and then put about a tsp of butter on each crab cake just before broiling. When you flip the cakes over, add another tsp, and finish broiling. Broiling time should be about the same as skillet. Dust tops with Old Bay and serve w/lemon wedges.

Thanks for the recipe. I saw a recipe recently for crab cakes that said to roll them into balls and DON'T flatten them at all, until you cook the first side. Thoughts on that??

I don't like the idea of flattening later for 2 reasons. First, I like the crispy crust, so you get less of that. Then, you would have to flatten the cake w/a spatula since it's hot. I'd be afraid of breaking up the crab, and you're losing the butter and natural juice. I gently level off the top of the mixture after it's all combined, and just eye about 1/4, scoop it out of the bowl with your palm, and it almost a patty/cake. Almost no flattening or forming is needed.

OK, thanks. I was reading some recipes for crab cakes the other day and one place recommended the 'ball and flatten' after the first side cooked.

Peanut, That's just about the same recipe I have been using for years!
I got my recipe from a a guy who had roadside Crab Cake Truck while attending the Annapolis Sailboat Show back in the 80's...
I had to bribe him with a six-pack of Cold Molson's Ale before he'd give up the recipe!
It's the best recipe I have ever used!
The only differance, I was told to use crushed Saltines, rather than bread crumbs...

Hi. I made this one it's own thread, so it would get more attention.

I bought some canned claw crabmeat. I guess one is not supposed to make crabcakes with it?? Suggestions for other uses of it??

Carol, the claw meat is OK for crab cakes, but it will have more moisture...
and not the robustness of jumbo crab meat (i.e. the big chunks)...
I use the claw meat mostly for crab soups and for crab quiche...
some people do prefer the claw meat to the jumbo lump meat, but not me!

If you try the claw meat for crab cakes, also try adding (a little!) dried thyme to enhance the flavor...
BUT don't overdo the thyme or it will overpower the crab...
I'd use only about 1/4 tsp. to start with...

Crushed saltines are fine, too. I've actually used them, and it's about the same. The main thing is not to use something with the seasoning.
The sherry is also something that really makes them good, and most people don't use it.

OOH, crab quiche!!! Just got back from the grocery, sale on eggs.. Huhm, do you have a favorite crab quiche recipe??????

Crab Quiche! We saute onions or shallots in butter for a few minutes and add crabmeat and a little old bay. Using a pastry shell we layer some swiss cheese, then the crab mixture, then swiss cheese over top. Beat some eggs together with cream or milk, salt, pepper and a little nutmeg. Pour over top and bake for 1/2 hour. Yumskers

Does it have to be swiss cheese?? Don't happen to have any swiss at the moment. Have mozzarella, provolone, gouda, cheddar, monterey jack, 4 cheese mexican, even some blue cheese. Will one or a combination of those work??

I'd use the gouda, cheddar, monterey jack or 4 cheese mexican... or any combination of them...

I've used that recipe for crab cake (its almost identical (no garlic, a little less bread crumbs and no herbs) for years! I had never had crab cakes until I moved to the East Coast and met a nice older lady who was a volunteer where I worked. She was bound and determined that I would think blue crabs were better than my native Dungeness crabs I had grown up catching. I still prefer Dungeness - but hard to find out here - but I did learn to love a crab cake and make them often in the summer. Carol - I think you quice would be spectacular with the canned crab, monterrey jack maybe some green onions and mild green chillies if you have a can. Let us know how it works out!

My Mom and I have always sworn by the "Classic" Old Bay recipe (NOT the one that's currently on the can). We're from Baltimore and Annapolis, so crab cakes are frequently on our menu.

The Link to that recipe is here: Old Bay Classic Crab Cake Recipe

I usually broil them, while my Mom prefers to fry. I've also used this recipe to make crab balls for appetizers.

I may try it tomorrow for brunch, if I get up enough energy. Been out all day in the heat today -- 95 degrees. God, I love summer in Florida!