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Chesapeake Bay Classic Crab Cakes Recipe

Chesapeake Bay Classic Crab Cakes

Recipe courtesy Tom Douglas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on September 10, 2012

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    I have read most of the reviews on this page and I know one thing for sure, Living in the heart of blue claw crab territory and have had my share of really good crab cakes, and can make some pretty good crab cakes if I do say so myself. I know that the least amount of any filler is what makes Great crab cake. Different types of seafood such as salmon, or even Dungeness crabs have different textures, which might make it more difficult to hold together. Mayo, eggs, very little seasoning is all it takes to make a good crab cake.. Crab has a very delicate taste and too much of anything will over power the taste. This recipe is good,but a bit over powering with the seasonings..

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  • on August 24, 2012

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    I grew up in the Washington, D.C. area. (That covers all but 3 of my 69 years. My Mom collected recipes from many sources during this time period. Our original home was in Southern Illinois (around 49 miles East of the Mississippi River, where we seldom made Crab Cakes. Out here, she met a chef who felt that she should learn just how to create Chesapeake Bay Blue Crab Cakes. The basic recipe was exactly as is listed in this recipe. The bread crumbs were only used as a battering agent. However, he stressed that it was important to put the Crab Cakes in the bread crumbs - then cover with plastic wrap and refrigerate for at least 30 minutes. This allows the Crab Meat and Mayo Mixtures to season each other. The next most important phase, is that the bread crumbs will absorb some of the moisture and it will cause the outside of the Crab Cakes to cook with a delicious golden brown outside jacket. I am so happy that this was published here. Enjoy!

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  • on December 18, 2011

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    SOME OF THE BREAD CRUMS SHOULD (1/2 BREAD CRUMBS SHOULD BE INCORPORATERD INTO THE MAYO MIXTURE. MORE SCALLIONS SHOULD BE INCLUDED BUT OVERALL, THE CAKES WHERE GREAT. IT ALL DEPENDS ON TASTE PERFENCE TASTE. MY HUSBAND LOVED THEM.

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  • on November 19, 2011

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    This was a very good recipe.

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  • on October 09, 2011

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    The mayonnaise gets 5 stars - it was THAT GOOD and certainly worth the effort. However, the cakes (I used canned salmon were not as good as the trouble it took to make them. I did not put any breading (I make my own whole wheat bread crumbs into the mixture after reading the others' suggestions. I only coated the outside (along with a mixture of fresh chopped parsley and had no issue with them holding together. I think a better approach would be to use Alton Brown's super easy recipe for tuna fish croquettes (short video found here on the site and use the mayo from THIS recipe for dipping. IMHO that would yield a fantastic result.

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  • on July 04, 2011

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    The best crab cakes.... my family loved them and they were very easy to fix! Follow the directions. We also loved the sauces...

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  • on June 25, 2011

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    Made the crabcakes using dungeness crabs instead of blue crab. Family loved said it was the best crabcakes they ever had and I agree, delicous.

    I did not make the sauces shown here instead made Paula Deen's Tartar sauce - delish!

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  • on June 25, 2011

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    I followed the recipe exactly and was unable to get them to hold together. I did not have time to refrigerate though. Perhaps this should be mandatory and not optional. It is great tasting mush though.

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  • on May 24, 2011

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    These are THE crab cakes I remember as a kid!! PLEASE ppl, READ AND MAKE!!! Don't just assume! Emeril is NOT the chef here, its Tom Douglas!!
    YUMMY cakes, THANKS for the recipe!!

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  • on May 21, 2011

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    If you follow the recipe and do as it says and don't add the bread crumbs to the mixture, as some people did, they are fantastic. I have made these 4 times, with no problems. They hold together as I fry them without any bread filler, they don't call for any.
    Please if you are going to review this or any recipe read it carefully or better yet make it.

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