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How to Make Crab Cakes

March 05, 2013
Photo: Brian Woodcock
Fantastic crab cakes start with the freshest seafood you can find.
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Fresh is Best

Photo: Brian Woodcock

Crab cakes aren't a way to hide bland or watery crab. In the best cakes, the sweet, clean flavor of the seafood shines.

The binder plays a big role. Breadcrumbs and egg should bind the seafood lumps in a nice patty that holds its shape and crisps nicely. Too much binder yields those dry, dense cakes we've all encountered. Too little, and everything falls apart in the pan. Here we've nailed the filler-to-seafood ratio and perfected a shaping method. These cakes are so tasty, they don't even need sauce: A simple squeeze of lemon or lime does the trick. –Christine Burns Rudalevige

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Mix Gently

Photo: Brian Woodcock
Combine all ingredients except seafood. Then add seafood, and stir gently just until it's incorporated.

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Shape the Cakes

Photo: Brian Woodcock
Wet hands with cold water and work quickly to keep the seafood mixture from sticking as you form the balls.
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Coat for Crunch

Photo: Brian Woodcock
Spread breading in a shallow dish, and roll each ball in the mixture; flatten balls into cakes. You can do this up to a day ahead.

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