Crab cake makers.
 

Is this a good recipe? How do you make them. Do you bake or fry? Sandwich or not?


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Crab Cakes
382 reviews
38mins · 4-6 servs

Read full directions at Food Network
Ingredients (15)

1 pound
crabmeat (picked free of shells)
⅓ cup
crackers (crushed, recommended: Ritz)
3
green onions (green and white parts, finely chopped)
½ cup
bell pepper (finely chopped)
¼ cup
mayonnaise
1
egg
1 teaspoon
worcestershire sauce
1 teaspoon
dry mustard
½
lemon (juiced)
¼ teaspoon
garlic powder

I intend to use either Salmon or a white fish. (I am allergic to shellfish, but oh how I loved Crabcakes before I became allergic)

Any suggestions for a "faux" crab cake?

I have used many of Paula Deans recipes and most are really good. Hers and Ina Garten's are almost always great. So try it and let us know.

We always baked them at 350 for about 15-20min, but they were each 6-8 oz lump meat with very little filler. Squish them like a hamburger and use a bit of Pam on foil on a cookie sheet. We ate them every week from Annapolis Seafood. (I would not use garlic powder, but everything else is the same as your recipe.) I so miss Annapolis Seafood!!!!!!

Almost the same recipe I use except I like Captains wafer crackers. Caught and picked crabs last night. Having Cheaspeake Bay crab cakes tonight!

Grew up in Baltimore. We ate crab cakes as frequently as most people ate beef. We always used "lump backfin" meat, no legs. Very easy on the crackers. No veggies or other additives No bread filler. An egg or two is essential. When eating out in Florida, what is called a "Maryland Cake" is not even close 9 out of 10 times.


Caveat Emptor. . Don't forget the "Old Bay" seasoning. Without Old Bay, it is an imposter.

Never add the legs, they were eaten during picking. Only added spring onions. 6 crackers for over a pound of meat. They were great! Rebating pots.

Old Bay was used during steaming, then more added to mixing bowl 1st! Being a bay person Old Bay is used in many, many things I cook.