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Emeril's Crab Cakes Recipe

Emeril's Crab Cakes

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Average Rating:

Total Reviews: 23

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  • on April 14, 2013

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    This is a really great recipe. I've made it at least 50+ times. I find it best if you let the crab mixture cool in the refrigerator before making the patties. The prep work can be long so I usually make the mixture one day, let it cool over night in the refrigerator and then cook the crab cakes the following day. Once you cook them they are great to freeze. Once frozen when I want to eat them just reheat in oven.

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  • on January 10, 2013

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    These crab cakes were so delicious that I thought they might be illegal !

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  • on March 09, 2012

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    Everyone who has ever tried one has always come back for another!

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  • on January 21, 2011

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    This is the first time i have ever made crab cakes. They have always been a favorite food of mine but i decided to try making them myself. They turned out being the best i have ever had! i made them with the creole tartar sauce and the slaw and they were awesome together. The whole fam loved it. The only change i made was to the slaw - since the creole mustard is in the tartar sauce which had some kick i felt the dressing in the slaw should have more of a "cooling effect". So i used regular mustard instead and only 2 Tbsp. opposed to 1/4 c. I must say i felt it made the dish more balanced in flavor. All in all - BEST CRAB CAKES EVER.

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  • on January 01, 2011

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    Very good recipe but long prep time and huge mess. Doubled the recipe and it took 2 hours to make and then prep. Another 45 minutes frying them all. Made about 30 good size cakes. I skipped the slaw since this was just an app and used the half of the mayo that was left to make the creole tartar sauce. Everyone loved it. If you reheat these, about 20-25 minutes in a 350 oven will get them nice and crispy again and does not dry them out. The residual oil from frying keeps them moist.

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  • on December 24, 2010

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    Make these every year as a Christmas appitizer for parties and a mid-day snack on Christmas day! They are always the hit of the party! Emeril you are amazing!!! Try Emerils egg nog recipe as well it is an annual must have too!!

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  • on November 29, 2010

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    Rich full bodied crab cakes... makes about 12 crab cakes at 1/3 cup each however 1/4 cup may be a better portion. Don't over brown.

    However very long prep time with 2 people from prep to cook to eat time being 1.5 hours... rediculous.

    First time making a crab cake so they turned out awesome... substitited a spicy mustard and used old bay seasoning 2nd didn'3t have all ingredients... The mayo was tasty but never whipped up properly like out of the jar...

    I would recommend refrigerating the crab mixture to get it to stay together better and dry out a little as some of the cakes fell apart in the pan due to being too moist.

    Never got stuffed on 3.5 crab cakes before! Enjoy

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  • on November 01, 2010

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    I have not ever had crab cakes before. I did a test fry. Mine were to moist and tasted like a little to much mayo,so I added another 1/2 cup of bread crumbs,let them sit another 1/2 hour.This time I made them smaller(on the show they looked larger they held together and tasted very good.I loved all the color. I even used a little less red and yellow and added orange.

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  • on October 07, 2010

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    I'm at a loss for words!!!! Wow!!! Didn't know I could cook something that would actually have a restaurant quality to it. Thank you so much Emeril for the confidence boost. They were a lot of work but worth the effort. We will never go out for crab cakes again.

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  • on March 25, 2010

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    This was a fabulous recipe. I didn't make the tartar sauce correctly because of the ingredient listing...was confused. I didn't even make the slaw but rave reviews for the crab cakes from discriminating tastes including my own.
    Also fried these cakes in less oil.
    I also made a red sauce to include...the ole horseradish, ketchup and worcheshire sauce with lemon juice. It was great and my aunt in Texas who has crab traps on the bay...wants the recipe. Hmm? Thanks Emeril.
    colleen in San Diego

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