Favorite Crab Cake Recipie?

Ozzie_Isaac

I got some great insight on crab and shrimp cake recipes from the Surf&Turf throwdown.

Do you guys have any crab cake/shrimp cake recipes you love?  I'm gonna give them a try today.

THEBuckeye

SWMBO's  who stole it from Martha Stewart! 

NPHuskerFL

I like Barbara Jean's recipe. this one is also really good. our son and I will be going blue crabbing very soon  
Crab Cakes recipe by the BBQ Pit Boys: http://youtu.be/a40eMMQyRQY

Carolina Q

Jay Taylor's (SSN686) shrimp burgers are very popular. Never tried 'em, but want to. Typically served on King's Hawaiian slider-sized rolls (though the attached recipe calls for English muffins, an older version maybe?).

Scroll to the last post for the recipe. 

http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=1262808

NPHuskerFL

Whatever recipe you use please make the MAIN ingredient crab. 

Richard Fl

This is the one my friend "Lambchop" has perfected over the years.  And as mentioned Jay's shrimp sliders are to die for.

Crab, Cakes, Gloria

INGREDIENTS:

1 Lb CRAB

1 LARGE EGG

1/4 cup MAYONNAISE

1 1/2 tsp DIJON

1 1/2 tsp OLD BAY

1 tsp LEMON JUICE

1/2 tsp WORCESTERSHIRE

KOSHER SALT

1 1/4 cup FRESH BREAD CRUMBS

1 Tbs CHOPPED FLAT PARSLEY

2 Tbs Unsalted Butter

1 Tbs OLIVE OIL

Procedure::

1. MIX CRAB MIXTURE INTO  WET INGREDIENTS, THEN LIGHTLY FOLD IN BREAD CRUMBS AND. REFRIGERATE ONE TO 3 HOURS. REMOVE AND MAKE INTO CAKES, ADD BUTTER TO OLIVE OIL AND WHEN MELTED BUTTER IS FROTHY, ADD CAKES AND COOK ABOUT 4 MINUTES UNTIL NICELY BROWNED, THEN TURN OVER AND COOK ABOUT 4 MINUTES ON OTHER SIDE. SERVE

Recipe Type: Main Dish, Seafood

Source

Source: Gloria Williams, 2009/06/18

JethroVA

1 lb crab
1 egg
one handful of Ritz crackers crushed to crumbs
dollop of mayo
touch of course ground mustard (optional)

Ozzie_Isaac

Thanks for the help guys!  I'll let you know what I end up with.

Hungry Joe

Here is mine, I like breaded crab cakes.

https://mainlinefoodie.wordpress.com/2012/02/15/bobby-chezs-famous-jumbo-lump-crab-cake-recipe/

Tjcoley

NPHuskerFL said:

Whatever recipe you use please make the MAIN ingredient crab. 

+1  More crab, less, less, less cake. And use Jumbo Lump crab.  The finished crab cake should look like a bunch of big and small pieces of crab lightly packed together, not a lot of filler with the occasional small piece of crab.

tz666

Onions and multi colored peppers 
lump crab meat
eggs
bread crumbs
worscherschire(sp?)
garlic
tony c to taste
blend up and pat in flour and fry

tz666

Frying on mini max

rsterman

Being a Marylander and lifelong Chesapeake Bay crab eater, I would offer two comments to @Tjcoley......as he suggested, the crab must be the star of the show.  To that end, I would offer that jumbo lump is only flavorful if it comes from a blue crab.  Many times seafood markets sell jumbo lump at what seems to be a really really good price.  It is often from Indonesian Swimming crabs that has no taste whatsoever.  Using a lb of crab that is picked from the whole crab is much more flavorful overall.  The largest piece there is the backfin.  A little cheaper than buying the real jumbo lump with the same amount of great subtle crab flavor.  As @Tjcoley mentioned breadcrumbs are often used as a binder.  Over years our family recipe has turned to 10-12 saltine crackers for binder depending on how much moisture is in the meat. Just enough binder to hold the cake together for sautéing in butter in a cast iron skillet.  My mouth is watering just thinking about them. Crabcakes recipes have evolved and been refined within families for generations. Everyone has their own concoction.

rsterman

Actually we use no Old Bay....too salty and takes away from the delicate taste of the crab......and less mayonnaise.......

Acn

JethroVA said:

1 lb crab
1 egg
one handful of Ritz crackers crushed to crumbs
dollop of mayo
touch of course ground mustard (optional)

Change ritz to saltines and add some Old Bay and this is what do.

SwampBadger

Tjcoley said:

NPHuskerFL said:

Whatever recipe you use please make the MAIN ingredient crab. 

+1  More crab, less, less, less cake. And use Jumbo Lump crab.  The finished crab cake should look like a bunch of big and small pieces of crab lightly packed together

Sometimes I like a loose case with bread or cracker crumbs, sometimes I like a tighter cake with none.  When you want something tighter, puree a few shrimp in the food processor until there is nothing left but paste.  Use the shrimp paste to bind the crab.

fiver29

I'm a fan of the recipe posted on the Dizzy Pig web site:

http://dizzypigbbq.com/portfolio/tsunami-spin-grilled-crabcakes/

NPHuskerFL

@rsterman 100% agree.  It's gotta be blue crab lump meat. And don't overwork the lump when making the cakes or ya might as well use all shredded meat.  You need to be somewhat gentle with the lump for consistency sake. Delicious. 

Ozzie_Isaac

I went with the bbqpitboys recipie.  Only change I made was the bread crumbs.  My son is allergic to glutton so I make my own from udays bagels.

They were simple and allowed the blue crab to shine.

Thanks for all the advice guys, in the parlance of my kids: "make again good"

Only pic I got was the last three going on.  Everyone was eating them as soon as I pulled them.

NPHuskerFL

Looks great @Ozzie_Isaac  

grege345

Ya I'd eat that for days

JonWesson

bump