Crab Cakes

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This recipe is fantastic...have made multiple times and always comes out great. I added a final step of dredging the crab cake in panko crumbs before frying. Super good.

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I've used this recipe many times for crab and salmon cakes [Ina's other recipe]. I do not use any peppers and sub pimentos instead. But moreover, this recipe in particular, I eyeball the ingredients to the get mixture where I want it, because, yes, the mixture is very delicate and can fall apart in the pan. I keep the seasonings as written. Further, I find by popping the cakes in the oven at a slightly higher temp than just keeping them warm also helps keep them together without drying them out. I keep any addtl cakes in the oven [that's now turned off but still warm] while we're eating and those in particular stay together well for amazing leftovers the next day for lunch.

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I have made this recipe for the last couple of years however I could not find my printed copy. I got online and found it however I noticed that they changed the amount of crab to 1/2 lb. from 1 lb. I can't help but think this is the problem people are experiencing when they say it's too moist or greasy. The key is to definitely use a very hot pan and not move the crab cakes until they are ready to be flipped. Also, making the patties and putting them in the fridge for about 30 minutes and then coating in panko has always aided a successful outcome. My family including my kids really enjoy this recipe.

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Agree too moist - I added a coating of panko and really packed it on to absorb extra moisture. Also, the chilling a bit before frying helped. Cut out the salt as the capers and old bay are salty enough. Substituted half a green bell pepper for the celery. Over all good recipe suitable for tweaking

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Followed recipe exactly. Too greasy, fell apart, way too salty. Had to throw the batch out.

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I made these, and they were a bit too greasy for my guests, however, my Dad devoured them! I suggest cutting back on the mayonnaise. I used Best Foods brand.

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I doubled the crab amount and kept the vegetables the same it turned out great I wanted the "Crab" to stand out and be the star ingredient. When adding the veg mix you can easily adjust. I would agree with another review I read and cutting out one egg would make the cakes easier to form.... I did chill prior to forming and frying...I am not sure if it would be better to cut back on the mayo or cut one egg. This dish did seem a little salty could be the mayo, capers, and salt added.... The Old Bay is a great addition for sure.... Thanks Ina....

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After reading the reviews of this recipe, it seemed like most everyone had a problem with the cakes setting well enough to fry and stay together...I pretty much followed the recipe as is but used 1 lb. of crab and doubled the breadcrumbs (also used panko. I shaped the cakes before putting them in the fridge and dredged them in some flour. Here's the trick - about 1/2 an hour before you want to fry, pop them in the freezer. They won't freeze but will make them stick together beautifully....Enjoy!!!

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My sister left me with unused crab. I never like reviews that alter the recipe, but, I had to weigh in on this one. First it was real crab but canned. I had fresh sourdough bread on hand for breadcrumbs. Everything else remained the same because I had it all on hand. I formed 5 large crab cakes and placed them on parchment paper on a cutting board and put them in the fridge for 45 minutes. When fried over mediuum heat for 4 minutes and turned and cooked just below medium for 5 minutes, they turn out amazing. Not mushy, just tender and moist. Love this recipe!

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I was a little intimidated by the length of the list of ingredients, but it turned out I had everything (or close enough in my house already. This is very easy to make, but you do have to let the veggies cool down completely and then chill the mixture for the full 30 minutes to get the desired texture (I am always looking for a shortcut, but not here. The final product was amazingly flavorful! Great to assemble ahead of time and cook at the last minute.