We went out for a celebratory dinner a couple months ago. My 5 year old ordered the crab cakes and loved them.  He's asked for them since but I've never made anything like that.  I've never even made homemade burgers.  I'm not a bad cook generally, just out of my element with this one. Any suggestions?

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Sing an unwritten song or repent for the deeds you left undone.- GBS
If curious means that you trade your routines for something free, the freedom you feel's the whole point of the deal so curious I'll be! - BNL
Priates over Ninjas!!

There are lots of frozen varieties out there.  I've tried a couple of them and been pretty satisfied.  Unfortunately, I cannot for the life of me remember either of the brand names I've tried.  It's well worth looking into, since I've always been afraid to risk buying all the ingredients necessary to experiment with recipies.  Not that I'm a bad cook, but crab is expensive!

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Rachel

Maryland carbcakes are the best...if you can find them

My parents have crab traps that hang off their dock in NC - they get dozens of crabs a day in season!

Dad makes his "Crabby Patties" this way:

 fresh crab meat (frozen or packaged)

fine bread crumbs

 salt, pepper, parsely,

 beaten egg. 

Beat egg, mix in crab meat, spices, and bread crumbs.

Form into patties.

Heat oil in heavy skillett

When oil is hot place patties in the pan and fry on each side until browned.  Remove onto a paper towel to blot, and finish off in a hot oven for 5 mins.

Sorry there's no measurements - its all done by "feel" - but mmm,mm,mmmm they are GODD!   

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Helen




I'm goin' Straight to Hell-On-Wheels!

If you can't afford crab, try surimi (Japanese imitation crab)  It's actually made out of fish (usually pollock, which is tasty in its own right) and it's pretty good.  Any Japanese store will have it, and larger supermarkets have it with the other frozen fish.  I find it a bit sweet, but a few drops of fresh lemon juice can take the curse off.

And if you're really broke, try this one - it's made with zucchini!  It's the Old Bay seasoning that does the trick.

Love, Columbine 

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OK. I tried to make them using 'crab' which was some kind of flavoured fish, though I didn't notice it being Japanese.  They wouldn't stick together.  They tasted alright but it looked more like crab hash than cakes.  Do you use a processor?  I cut up the block of frozen (then thawed) fishy stuff.  Should it have been finer? Did I need more breadcrumbs?  Any troubleshooters out there?  Boy would love to help but I need to get it right first. 

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Sing an unwritten song or repent for the deeds you left undone.- GBS
If curious means that you trade your routines for something free, the freedom you feel's the whole point of the deal so curious I'll be! - BNL
Priates over Ninjas!!

the egg is the binder...so maybe 2 instead of one?  I think finely chopped crab may help too.

I wish I had precise amounts to suggest

Good luck!

 

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Helen




I'm goin' Straight to Hell-On-Wheels!

Hmm.  Faux crab can be watery - maybe a bit of cornstarch might help it hold together without making it doughy?  Or thawing it on paper towels in the fridge?

Love, Columbine (picturing a ticked-off crab wearing a Rising Sun headband glowering at an embarrassed pollock) 

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I have used the fake crab to make crab cakes, but I buy it fresh, not frozen.  I use mayonnaise, an egg and some Japanese panko breadcrumbs.  I make the cakes, coat them in more panko breadcrumbs and refrigerate for at least an hour before cooking them.  I will dig out my recipe and post it (don't have it right to hand now).

hmmm ... chilling them first makes sense ... like sticky cookie dough.  The fake crab didn't seem very watery - it was the shrink-wrapped stuff if that makes any difference.  As I said, it was a tasty dish, just not the right presentation at all.  Ah well, try, try again. 

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Sing an unwritten song or repent for the deeds you left undone.- GBS
If curious means that you trade your routines for something free, the freedom you feel's the whole point of the deal so curious I'll be! - BNL
Priates over Ninjas!!

I just had authentic crab cakes on the banks of the Chesapeake Bay in Maryland.  Yep, Helenwheels, I agree -- the 'Maryland style" are the best and your recipe sounds spot on how I love them. 

you just can't beat a Maryland crab cake!

Anne

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And when the winds of change begin to blow,
I'll whisper, "You're my lighthouse" in case you didn't know.

Sons of Maxwell

visit my website!:
Anne's Philly Phan Site at http://www.gbsfanatic.com

In college (U of DE) i lived 2 miles from the MD border ....we'd get crab cakes all the time.

Can you imagine my surprise when my local grocery store here in CO started carrying fresh Maryland Carb Cakes at the Seafood Counter?    We treat ourselves to them regularly now!

Looking forward to a week at my parents at the end of July ...and lots of Dad's Crab Cakes (and of course, the fish that Joey catches!)

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Helen




I'm goin' Straight to Hell-On-Wheels!