Crab Cakes or Fritters

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crustacean Nation III

Rated: 3 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

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
mimi los altos, CA 02-21-2010
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crab cakes
Rated: 3 stars out of 5

I wish I had read the reviews before I made the crab cakes. I questioned why the recipe did not have an egg included. My... cakes fell apart while cooking even though I did refrigerate for an hour before cooking. The taste was probably good but hard to tell with all of the oil in them. I'll read the comments when I question a recipe ingredients.Read more
recipe Crab Cakes or Fritters
Marc Maumelle, AR 01-20-2010
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Great concept needed tweaking
Rated: 4 stars out of 5

Loved the limited ingredients, crab is the star of the show. After reading the reviews, thanks for the warning, I did some... things differently and the results were great. 1. Don't just drain the crab, I put both cups on paper towels and dried it out completely. 2. Beat and egg and throw it in. 3. Add 3/4 cup of the panko bread crumbs to the mix. 4. Make the patties, crumbs on the outside, and refrigerate them for a least an hour. They were still delicate to work with, heated up 1/4 inch of Crisco and voila.Read more
recipe Crab Cakes or Fritters
J northfield, OH 12-28-2009
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Fell apart
Rated: 2 stars out of 5

Going to add an egg next time...
recipe Crab Cakes or Fritters
Karen Melbourne, FL 12-12-2009
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Almost as good as Mom's
Rated: 5 stars out of 5

Alton's recipe is almost exactly the same as my mom's, and she was renowned for her crab cakes. The only difference (aside... from the fact that she always used fresh crabmeat) is that Mom added one beaten egg to the crabmeat & mayo mixture to help bind it and keep the cakes together. Also, she didn't deep-fry them but pan-fried them, which helps to keep them from falling apart. But in later years, she experimented with baking them in the oven after spraying them with a little cooking oil spray to help crisp up the bread crumbs. To be honest, I liked the oven-baked crab cakes just as much as the pan-fried ones. The key (IMO) is great tasting crab meat - with that, you don't need a lot of seasoning or extra ingredients. You just taste the wonderful flavor of crab.Read more
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