Crab Cakes or Fritters

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crustacean Nation III

Rated: 3 stars out of 5Rate itRead users' reviews (37)

RECIPE
COMMENTS & REVIEWS(37)

Cook Time:
7 min
Level:
Easy
Yield:
4 to 6 cakes, 16 fritters

Times:

Prep: 15 min
Inactive Prep: --
Cook: 7 min
Total:: 22 min

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Ingredients

1 cup lump or backfin crabmeat
1 cup special crabmeat (small pieces white crabmeat)
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced
1 1/2 cups panko bread crumbs
Vegetable oil, for frying

Directions

If using a deep fryer, heat vegetable oil to 375 degrees F.

In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

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Comments & Reviews

recipe Crab Cakes or Fritters
Craig Wakefield, MA 11-01-2009
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Another Home run for AB
Rated: 5 stars out of 5

These Crab cakes were just down right amazing! I did tweek the recipe a little annd put Panko bread crums in the cake as... opposed to just using then for the exterior. The Result? A Crab cake that was moist and did not fall apart. Served with a roasted Garlic Rouille. Just Awesome well done AB and heres hoping for another 10 years!Read more
recipe Crab Cakes or Fritters
Michael Ephrata, PA 10-27-2009
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Simple and delicious
Rated: 5 stars out of 5

I used the stovetop for this recipe, and it turned out very nice for my first attempt at a crab cake. Like many others, I had... to use canned crab, and you need to make sure you really drain it in a strainer (don't just tip the can with the lid on it unless you do it really well). If it falls apart (as has happened to some others), you could add some other filler ingredients to help keep it together, but I'd rather eat it the way the recipe calls for (aside from actually adding the lemon juice). It's less 'stuff' to take away from the good crab.Read more
recipe Crab Cakes or Fritters
Kate Camden, SC 08-26-2009
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Who is gonna clean this up?
Rated: 2 stars out of 5

As other fans of AB complained, I followed the recipe except I did not pull my own crab meat. I bought mine from my local... grocer and drained it. After a disater in the fryer (not to mention a nasty burn on my face), I tried to salvage my left over "fritters" as crabcakes. They fell to pieces as well. As an accomplished chef I would like to say thanks so much for giving my self esteem as well as my pocket a HUGE blow! Speaking of blow.... I would say the same of this recipe. Read more
recipe Crab Cakes or Fritters
Cynthia South Windsor, CT 06-22-2009
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Tweak it a little and it works
Rated: 4 stars out of 5

First I have to say that I didn't follow the recipe exactly. I had some lobster claw meat and some shrimp that needed to be... used, so I chopped em up and tossed em in the mix. As a result my mixture was too wet and the first 3 cakes fell apart. I added a few crushed crackers and made the next batch a bit smaller, and they held together perfectly. I served these up with a peach, mango, red pepper salad with cilantro. The platter was empty in 5 minutes flat!Read more
recipe Crab Cakes or Fritters
Danielle Blaine, MN 05-16-2009
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Amazing!
Rated: 5 stars out of 5

I read the reviews and the people it didn't work for obviously did not follow the recipe. I did add the lemon to the the mayo... and I used regular mayo just like he said on the show and WOW! It is also very important to use panko because it held the crab together.And the person who said not to fry is so wrong.It makes a fritter and that is what the recipe is all about.If you are willing to follow the recipe to a T then make this because it will not disappoint!YUMMY!Read more
recipe Crab Cakes or Fritters
Paul Cullowhee, NC 04-27-2009
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Please do not fry
Rated: 3 stars out of 5

I have cooked at a few distinct restaurants, one thing I can say is that my few employers and many customers have claimed... that I have the best crabcakes. And to those who commented on the use of canned crab, they have no idea to which they speak. The key to crabcakes is to adjust every ingredient to taste. What I can tell you is that Alton has it correct in keeping the recipe simple, those who put peppers and onions and who knows what are only masking the crab flavor. Once cooked the way crabcakes are pasteurized or fresh make no difference. However I must implore you all to pan-fry in a small layer of a butter/oil mixture as oppose to deep-frying. Do not coat in panko, mix the panko into the mix (in fact I add an egg or two for more binding and moisture). I have no exact adjustment because it is all based upon looks, taste, and consistency. I only commented because, initially, to state that crabcakes aren't to be deep-fried; and because of those ignorant fans who have commented attempting to discredit Alton on his use of canned crab, they just do not know how to cook and do not know how to use the ingredients before them.Read more