Ingredients
24 small crab cakes
年代tep 1
In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
年代tep 2
In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.
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Reviews (82)
Back to TopI liked this, but it didn't wow me. I will make it again.
murasakij
chesapeake, va
6/2/2008
My husband thinks this recipe is very good and I do too, but I'm looking for a crab cake that basically has no filler but still holds together. I'm not sure how the some restaurants do it where it seems the cakes are just crab and a few seasonings. This is the best crab cake recipe I've had so far but I'll keep looking :).
janiste
Reston, VA
1/28/2007
Very good and easy to make. I did make a few changes though. I substituted crushed ritz crackers for the bread crumbs, added Old Bay seasoning and added diced peppers to the recipe.
nrg21
Derby, CT
7/17/2005
This recipe was okay. I added Old Bay seasoning (necessary with crab cakes) and extra hot sauce. The taste was just okay, but the mix seemed very dry and I had to add extra milk. It was okay, but not great. I've had much better in New England.
Anonymous
Fenerbahce, Istanbul, Turkey
7/13/2005
Not bad, but not great. Having grown up in Maryland, and with family still there, I consider myself a bit of a crab cake connoisseur (okay, snob). While good, these don't compare to some of the cakes I've had in some small, seafood restaurants back in Maryland. I think the filling has a bit too much bread. Additionally, if I made them in the future, I'd probably try to either beat the egg whites for a lighter texture or whip the cream a bit. Last, and perhaps it was the Worcestshire sauce I used, I found the cakes to be a bit salty - without the addition of additional salt. Having said that, my husband at them and declared them "good". But we both agreed that they needed a bit of work.
US Military
年代HAPE, Belgium
5/27/2005
Quick, easy, tasty and (believe it or not) relatively inexpensive, when using one of those big cans of crabmeat from my local warehouse store. I used half-and-half instead of heavy cream, which worked well. Next time, I'd add a little bit of diced red and green peppers, and more onion.
Anonymous
年代eattle, WA
3/16/2005
I love this recipe and have made it many times. I add Old Bay as well, but use evaporated milk instead of cream. Served with lemon risotto also from this site.
Anonymous
Alexandria, VA
2/9/2005
These are delicious! I add a little Old Bay-a necessity with crab! To accompany, I use the sauce from the Crabcakes with Creamy Caper Sauce, also on this website. For my Super Bowl parties, I make them about 3". Awesome!
pjsmom5
Mt. Vernon, New York
10/8/2004
Everyone loves this recipe. I am a broke grad student so I substitute imitation crab for the expensive stuff and just add a little more hot sauce and they turn out great.
Anonymous
Charlotte, NC
9/20/2004
My fiance doesn't like crab cakes.But he sure liked these! A LOT! I couldn't believe it! This is a grown man who is taken to whining when he knows I am making seafood of any kind. I added 2 tbls. hot sauce, and used shallots instead of onions. I used half the cream called for and they were moist without being too soupy.I refrigerated the mixture for 1 hour. I then rolled it in japanese bread crumbs(panko). I served these little crab bites on a bed of romaine and spinach, and piled on top of them a relish I made of diced squash, red bell pepper, asparagus, and green onions, which I sauteed in olive oil and white whine. Spritzed with lemon and pepper, garnished with lemon wedge. Served with the chardonney cream sauce also found on this site. Not only was my dish delicious, my fiance said it looked like gourmet! Ch-Ching!!
Anonymous
Earth
8/8/2004
This is a great crab cakes recipe... and blissfully free of mayonaisse. We substituted the heavy cream with lo-fat sour cream, and used chopped chives instead of regular onions. We also found through trial and error that you should really double the breadcrumbs. I'm no fan of extra filler, but these didn't hold together without 2 cups of crumbs.
Anonymous
Oak Park, IL
7/27/2004
What an interesting recipe. I made this as is, and it was a hit.
Anonymous
Uxbridge,Ma
7/8/2004
The crab cakes are very good prepared as the recipe states. However adding a little lemon juice and either more hot sauce or cayenne would be a good addition. I made them slightly larger than the recipe calls for. They were a big hit with my chef boyfriend who is from Alaska.
Anonymous
Phoenix, AZ
4/28/2004
Didn't use all the cream, but found the cakes nevertheless packed together nicely when set in the pan of melted butter. Added some Worcestershire, lemon juice, cayenne, Tabasco and Old Bay to taste (obviously everyone has their own seasoning preferences!). Found the ratio of crab to breadcrumb was great -- not too much filler, plenty of crab, and (perhaps partly due to my additions) plenty of taste. Will make again this weekend for the family!
Anonymous
Ithaca, NY
2/9/2004
My husband insists that I make these crab cakes everytime we have guests. The best thing about them is the ease of preparation. Delicious, impressive and easy. What more could you want?
Anonymous
Fairfax, VA
11/12/2003
