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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

Showing 11-18 of 18

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  • on May 21, 2011

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    Love crab cake.Check out my show Called "The Rig Chef" on You-Tube" or twitter me at The Rig Chef

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  • on September 02, 2010

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    Russ has a point, I steamed crabs for 4 years in a restaurant that people would fly in just to eat our seafood. What we used to do is not use any bread crumbs and use only lump crabmeat. Refridgerate the mixture after you mix in the ingredients and form into cakes. Let the refridgeration process coagulate (thicken the mayonnaise and egg that is in the mixture and it keeps it together without any bread crumb filler. Once removed from the refridgerator fry in butter in a saucepan or broil on high heat (we let the customer decide to "sear" the exterior which the high heat does to keep it together without any filler. This maximizes the flavor of the crab and minimizes the possibility of overpowering the delicate and suttle flavor of it. You want to taste the crab. The cold mayonnaise and egg in the mixture keeps it together before and during frying. If you can't master this technique to keep the cakes together then the only bread that I would suggest is crusting (cutting the crust off and then cubing FRESH white bread without any seasoning incrementally until you can master this. The unseasoned fresh white bread doesn't really hurt the recipe as seasoned bread crumbs would. The goal is to taste the crab and keep together as best you can.

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  • on September 02, 2010

    Flag

    Russ has a point, I steamed crabs for 4 years in a restaurant that people would fly in just to eat our seafood. What we used to do is not use any bread crumbs and use only lump crabmeat. Refridgerate the mixture after you mix in the ingredients and form into cakes. Let the refridgeration process coagulate (thicken the mayonnaise and egg that is in the mixture and it keeps it together without any bread crumb filler. Once removed from the refridgerator fry in butter in a saucepan or broil on high heat (we let the customer decide to "sear" the exterior which the high heat does to keep it together without any filler. This maximizes the flavor of the crab and minimizes the possibility of overpowering the delicate and suttle flavor of it. You want to taste the crab. The cold mayonnaise and egg in the mixture keeps it together before and during frying. If you can't master this technique to keep the cakes together then the only bread that I would suggest is crusting (cutting the crust off and then cubing FRESH white bread without any seasoning incrementally until you can master this. The unseasoned fresh white bread doesn't really hurt the recipe as seasoned bread crumbs would. The goal is to taste the crab and keep together as best you can.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 10, 2009

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    Come on, let's read the instructions now...the 4 cups are for dredging. Obviously someone didn't make these crab cakes so why are you reviewing this recipe?

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  • on March 29, 2008

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    Don't be deceived.. These are great classic crab cakes i have made them from his book "i love crab cakes" and this is the same recipe and they are excellent so are the sauces!

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  • on June 09, 2007

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    These little babies were so delicious! I made them small to eat as apps at a dinner party I hosted and everybody wanted them as the entree! I'm so glad I made more than enough - everyone enjoyed as an app and again with dinner!...unfortunately, none were left for dessert...I'll double the recipe next time!!!

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  • on June 06, 2007

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    I had no idea that making crab cakes could be so easy! These were delicious and I can't wait to make them for Father's Day!

    Thanks

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  • on April 01, 2007

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    This recipe was absolutely horrible! I work as a cook/chef for over 4 yrs and thought I'd try a different crab cake recipe. Oh No! The "mayo" mixture in this recipe is disgusting & the peanut oil makes it even worse. Stay away from this recipe and choose a more basic/simple crab cake recipe.

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