crab cakes?

I make mine like this get

get all your crab meat in a bowl add mashed potatoes and fried onions, blend up some breadcrumbs and then add a egg mix up well get another egg make you fish cakes round dip into the egg and roll them up in golden breadcrumbs what the use for fish then fry

The BEST Crab Cakes

(has more crab flavor than most since it uses less filler)

INGREDIENTS

2 tablespoons freshly chopped parsley

1/2 teaspoon dry mustard

1 teaspoon Worcestershire sauce

2 large eggs, beaten

2 tablespoons mayonnaise

1 teaspoon fresh lemon juice

1 pound cooked crab meat, flaked

1/2 cup fresh bread crumbs, more as needed

Salt and pepper to taste

Additional fresh breadcrumbs or, preferably, panko crumbs for dredging

Butter and oil for frying

Mix together the parsley, mustard, Worcestershire, eggs and mayonnaise. Add the crab meat and crumbs. Season with salt and pepper and combine well but gently, so you don't break up the crab meat. Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (To ensure even portions, pack the mixture into a 1/3-cup measure for each patty.) Coat each patty lightly with crumbs. If possible, refrigerate for 30 minutes before sautéeing. Heat butter and a little oil, enough to generously cover the bottom, in a large fry pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and drain on paper towels. Serve immediately.

I'm on a roll...

***Crab Cakes***

1 pound crabmeat, picked free of shells

1/3 cup crushed crackers (recommended: Ritz)

3 green onions (green and white parts), finely chopped

1/2 cup finely chopped bell pepper

1/4 cup mayonnaise

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/2 lemon, juiced

1/4 teaspoon garlic powder

1 teaspoon salt

Dash cayenne pepper

Flour, for dusting

1/2 cup peanut oil

Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Maryland Crab Cakes

* 1 pound backfin or lump crabmeat, picked over for shells

* 1 egg

* ¼ pound butter, melted and cooled

* 2 tablespoons fresh lemon juice

* 1 tablespoon Worcestershire sauce

* 2 tablespoons chopped fresh parsley

* ¾ to 1 cup fine dried bread crumbs

Place the crabmeat in a mixing bowl and set aside. In a small mixing bowl, combine the egg, butter, lemon juice, Worcerstershire sauce and parsley. Mix until frothy. Sprinkle crabmeat with bread crumbs and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Mold and cook in butter or bake in oven. Serves 4. Serve with Tartar Sauce, if desired.

We love these, many times I make the topping for the (posted under the recipe) although it is from a different recipe :)

INGREDIENTS

1 egg, beaten

2 tablespoons mayonnaise

2 tablespoons green onion tops

1/4 teaspoon Chesapeake seasoning, such as Old Bay®

1/4 teaspoon hot red pepper sauce

1 pound lump or backfin crabmeat, drained and picked over for shells

4 teaspoons milk

10 saltine crackers, finely crushed

6 tablespoons olive oil, for frying

Lemon wedges, for serving

DIRECTIONS

Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.

Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).

About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

TOPPING

1/4 cup mayonnaise

1 tablespoon finely chopped cilantro

1/2 teaspoon finely grated lime zest

1 tablespoon fresh lime juice

Crab

about 1-1/8 c. crushed saltine crackers

1 c. mayonnaise

1 tsp. brown or spicy mustard

1/4 c. chopped onion

1 stalk celery, chopped

1 tsp. Old Bay or file seasoning

1 lb. crabmeat (don't use imitation. Fresh is best,but canned will work)

Preheat oven on broiler setting. Lightly grease a baking shee. Mix all ingredients together in a bowl. Shape into 6 patties. Broil 8-10 min on each side, or until golden brown.

I have been buying mine from the Schwans man and they are very good. I am having them again tonight because of Lent.

A box of 6 is around $15, which is at least what it costs to make them.

Crab Cakes

Prep: 40 minutes

Chill: 1 hour

Cook: 6 minutes

Ingredients

2 tablespoons chopped green onion (1)

1 tablespoon butter or margarine

1 tablespoon all-purpose flour

1/4 teaspon seafood seasoning

1/8 teaspoon black pepper

1/2 cup milk

1 6- to 8-ounce package frozen lump crabmeat, thawed, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed

2 tablespoons panko (Japanese-style) bread crumbs or fine dry bread crumbs

3/4 cup panko (Japanese-style) bread crumbs or fine dry bread crumbs

1 egg

1 teaspoon water

1/4 cup all-purpose flour

2 tablespoons cooking oil

1/4 cup Chutney Mustard

Directions

1. In a small saucepan cook onion in hot butter until tender. Stir in the 1 tablespoon flour, seafood seasoning, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Transfer to a medium bowl. Cover and chill about 1 hour or until cold.

2. Stir crabmeat and the 2 tablespoons bread crumbs into chilled sauce. Place the 3/4 cup bread crumbs in a shallow dish. In a second shallow dish beat together egg and water. In a third shallow dish, place the 1/4 cup flour.

3. Form about 2 tablespoons of the crab mixture into a small patty. Dip patty into flour. Carefully turn to coat. Dip in egg mixture, then in bread crumbs. Set on a sheet of waxed paper. Repeat with remaining crab mixture, flour, egg mixture, and crumbs.

4. In a large skillet heat oil over medium heat. Add crab cakes, half at a time. Cook about 3 minutes on each side or until golden brown and heated through. Serve with Chutney Mustard. (Reserve leftover Chutney Mustard for another use.)

5. Makes 4 (2-cake) servings

6. Chutney Mustard: In a small bowl combine 1/2 cup purchased chutney (snip any large pieces) 1-1/2 teaspoons Dijon-style mustard, and 1 teaspoon lemon juice.

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Maryland Crab Cakes

This recipe is for every POUND of fresh crab meat.

Oil for frying

1 pound fresh crab meat

Old Bay seasoning to taste

1/2 cup bread crumbs

1 egg

Parsley

2 teaspoons of mayo or Miracle Whip

1 teaspoon of mustard

3 dashes Worcestershire sauce

The best recipe, past to me by best friend's mom, uses fresh crab meat, at least a pound, cause once someone hears you are making them, you need lots more then for just four. Old Bay seasoning is a must to taste, so no need for the salt, bread crumbs about 1/2 of a cup for every pound, just enough to make it form cakes, and one egg for every pound of crab meat, parsley, 2 teaspoons of mayo, a teaspoon of mustard and a few dashes of Worcestershire sauce.

Form into cakes, add oil to a pan and fry them to a nice golden brown on each side.

Now that's Baltimore, Maryland.

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Maryland Crab Cakes

Prep: 20 minutes

Cook: 6 minutes

Ingredients

1 6-ounce package frozen, cooked crab meat or one 6-ounce can crab meat, drained and cartilage removed

1 egg, slightly beaten

2 tablespoons finely chopped green onion

2 tablespoons mayonnaise or salad dressing

1 tablespoon snipped parsley

2 teaspoons Dijon-style mustard or Creole mustard

2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

1/2 teaspoon white wine Worcestershire sauce

1/8 teaspoon salt

1/2 cup fine dry bread crumbs

1/4 cup cornmeal

2 tablespoons cooking oil

Lemon wedges

Tartar sauce (optional)

Directions

1. Thaw crab, if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise, parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick.

2. Combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat oil. Add crab cakes. Cook over medium heat about 3 minutes on each side or until golden and heated through. Add additional oil, if necessary. Serve crab cakes hot with lemon wedges and, if desired, tartar sauce. Makes 4 main-dish servings.

Make-Ahead Tip: Prepare and shape crab cakes. Cover and chill up to 8 hours before cooking.