The Ultimate Crab Cakes

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They were delicious but fell apart- maybe I needed an extra egg. I did drain first, like previous posters mentioned.

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We've been making these for quite some time now. We think they are absolutely SCRUMPTIOUS! We have even used imitation crab, and they were still absolutely delicious!

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Absolutely delicious and I had no problem with them falling apart and this was my first time making any crab cakes. My husband loved them, even better than his mother's. I will definitely be making these again.

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I have made these crab cakes and they got rave reviews from everyone! The only thing I used different was Blue Crab. Mostly the white meat, some claw meat. They were absolutely delicious!!!
If you leave the cakes in refrigerator uncovered for at least 30 minutes like Tyler recommended, they wont fall apart.
Thanks Tyler for a wonderful recipe!

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Very, very good flavor. But like everyone else here, mine fell apart. After a bit of brain storming I think maybe straining the crab, scaling back the mayo and using dry breadcrumbs might fix the issue. Will absolutely try these again.

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I made these for the first time for a Oakland Raider tailgate party.I made them the night before so all I had to do is put them some seasoned panko bread crumbs and fry away. Well as a first timer I did not drain the dungeness crab meat so during frying them fell apart. But the flavor was great. Next time remember to drain the crab meat.

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The Garlic Aioli is the best I have ever had. I keep this recipe on file just for the aioli. I make a big batch to serve with the crab cakes, then make beef roast and lamb roast with which to finish the aioli - the whole family is in heaven for days. Oh yeah, the crab cakes are good too.

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excellent recipe. as far as the falling apart issue goes, its just a matter of technique. once you have checked the crab for shell, place all of it into a cheese cloth or paper towel and squeeze out as much water as possible, this will thoroughly dry out the crab and allow the mixture to adhere in the pan.

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The crab cakes were great and held together nicely. I made the garlic aoli without the celery root and it was awesome as well.

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OK..so I made this the first time and like a lot of the others, the cakes fell apart when I cooked them. I'm one of those people who wants to toss the whole dish when they don't go right. BUT I soooooooo love Tyler's recipes that I had to try it again. I read most of the reviews and here's what I did differently. In California, we do Cilantro so I definitely didn't skip that herb. I guess italian parsley would've been a good substitution. I added two whole eggs instead of one egg white and I also added a small yellow bell pepper from my garden that I had to use up and also one finely chopped celery heart stalk. I let sit in fridge and then I took a tip I saw from one of Guy Fieri's DDD show and light dusted the cakes with all purpose flour before frying. Came out......as we say in California............"Da Bomb"!