I hesitate to post this because of the prevailing theory that the less filler, the better the crab cake, and that's what I always believed and tried to do. Then I made this recipe from a seafood restaurant in our area noted for its crab cakes and I'll never return to the purist concept.

COSSIE SNYDER'S CRAB CAKES (almost)

Combine:
1/4 cup grated celery
3 Tbs. grated onion
1 grated hard boiled egg
1 tsp. Old Bay seasoning
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. parsley flakes

Add to the first mixture in the order given:
1 raw egg
1 tsp. Worcestershire sauce
3 Tbs. mayonnaise
dash of hot pepper sauce
3 slices white bread, crusts removed and then cut in TINY cubes

Mix until smooth. Then add 1 pound of lump crabmeat and mix gently with your fingers to avoid breaking up the crab.

Refrigerate for 1/2 hour; then form into six patties. Mixture will be wet. Sprinkle with paprika and put in greased pan and bake on center rack of oven at 375 degrees for about 20 minutes. Turn on broiler, leaving the cakes on the center rack and brown tops of patties.

Mixed and ready for shaping:

Ready to eat:

Well Ruthanna, I'm in the minimalist camp, but with lump crab meat costing well into the 20's per pound - and that's the Asian farmed stuff that Phillips sells - I'm not opposed to adding some extras to help stretch it a bit! I might just have to try that...

Ooooh - I LOVE crab cakes! Those look awesome! Gonna try them as well. Thanks!

Lisa

When I was a girl, we did a lot of crabbing from our boat on the Chesapeake Bay and its tributaries. We always saved the lump crabmeat for crabmeat cocktails or just dipping in browned butter, like lobster tails are usually served now. We made crab cakes out of the backfin meat and the little scribs of meat went into crab vegetable soup or crab chowder.

There are still a few of the oldtime seafood restaurants that offer jumbo lump crab with butter but not very many anymore.

Oh yum, those look delicious and like FOAS, I live in a place where crab is very, very expensive so some additional ingredients are probably a very good thing.

Thanks, Ruthanna.

Annie

I was just looking for a recipe for Cilantro Tarter Sauce to use on fish sandwiches that we are having for dinner tonight. Found it with used with crab cakes. Thought I'd link it here for you.

I guess the ads for Burger Kings new Fish Sandwich with Cilantro Tarter Sauce got to me... I love cilantro.

Nancy

Here is a link that might be useful: Crab Cakes with Cilantro Tarter Sauce

Alexa, I emailed you..
Food, I used the Phillips in the container from Costco..
I guess these wouldn't work, huh?

LOL Kathleen those things wig me out!

Well I spent $30 for a pound of crab meat - $16 for jumbo lump and $14 for back fin lump - only to come home to a message that my wife will be home very late from work. It's Friday and Happy Hour has started chez moi, so I think I'll save that expensive meal for another night when I'll appreciate it more. I do have shrimp from Thailand which is a lot cheaper than crab from Indonesia, guess I'll hit that!

p.s. Kathleen - how do those prices compare to Costco? Enough difference to put it on my list of reasons to join? 8 oz containers (obviously).

FOAS, I just bought (2) 8oz containers of backfin at Genuardis (Safeway) for about $17 total with the intent of making them tonight. Then I made a martini and decided I should hold off on crab cakes too LOL!

Too funny Alexa - Martinis are my vice tonight as well. If you like gin have you ever tried Hendrick's? I tried it the other day and promptly bought a bottle. I almost mentioned it on "Favorite New To You Ingredients" except for the technicality that it's not an "ingredient" if I can't even bear to add ice to it!

(Yes I'm ignoring the fact that you pay half as much for crab even though you're only a couple hours away. Grrrrr...)

Food, it was a lb. container. I think it was about 14.00..It was all white meat, not that nasty brown stuff I have seen in cans..

You live close enough to a Costco to make it worthwhile, imho.

Not for just crab..My son has 4 little ones under 8 and they shop at Costco a lot!
For just the 2 of us it isn't worth it, but we like to make a field trip out of it..LOL..It is almost an hour away. DH likes to buy his wine at the liquor store , in the same building, but you don't have to belong to shop there..
My 5 y o gson didn't mind picking up the horseshoe crab , but the smell got to him..LOL
They did love digging for the clams, but they wouldn't eat them!

Yes, closest one 4.5 miles away, and two more within 10 miles. A few pounds of crab a year and membership will pay for itself. I think you just pushed me over the edge!

I'll take all the clams your grandkids don't want for themselves. I'll email you directions.

I pay $13.00 for 8 ounces of Peekytoe here in Mystic. We love Peekytoe - it's so sweet & delicate. I use it for the sauce over lobster crepes...perfect seafood match, IMO. Now that our DS & DDIL have moved to Maine...I'm hoping there's more Peekytoe in our future. We eat Stonington lobsters because friends have traps & we barter with homemade baked goods. Now that DH is retired I'm trying to convince him he needs to get a permit.

/tricia

Here is a link that might be useful: Trash to Treasure - Peekytoe Crab

The only crab cakes I had eaten were on vacation in Delaware and I always got the impression that they were formed into a patty and fried in a pan. COuld be wrong maybe they were broiled. I also got the impression that there was usually some butter and some bread crumbs in the mix somewhere.
Then I went to a place....sort of west of Baltimore maybe?
And it seemed a whole different concept...more lightly formed like this and broiled I think and I didn't like it as well.
Are there two different style/philosopies of crab cake?

I buy my crab at COSTCO too...best price! Can I omit the boiled eggs...would it make that big of a diiference???? 2 guest coming hate boiled eggs but love crab cakes TIA

Eileen, I would go with a more traditional crab cake recipe instead of omitting the eggs in the one I posted.