Add some bread crumbs to the mixture. What does your recipe call for?

Lori

Can you post the recipe? Sounds like it needs more of a binder agent (egg, mayo...)
My aunt swears by chilling the mixture first before forming the cakes. She says it keeps them together.
Jo

It is 'Lori's Famous Crab Cakes' from Allrecipes.com. It got very high ratings. I have to have these done by 1:00 so will add some bread crumbs and another egg.

Carmen_grower_2007, you also might want to try chilling the crabcake mixture for at least 30 minutes before forming them. That will give the bread crumbs a chance to soak up some of the moisture so that they'll form cakes a little better.

Lori

This is how my Grandmother made them. GENTLY pick thru crab to check for shell or cartlidge. Finely diced onions and green/red bell peppers... guess ya could spice it up with a touch of something hot. Generous shake of Old Bay. One beaten egg... beat it up a bit first so you don't have to rough up the crab lumps. Blob of mayo and some bread crumbs. Hers were always very LOW on fillers... lots of crab. Mix gently, form into balls and refrigerate till ready to cook. She didn't bake hers. Form chilled balls into patties, into beaten egg, then into seasoned bread crumbs. Then into cast iron skillet with BACON GREASE till browned. YUMMY! I like to give mixture a glug of hot sauce... don't think Nana ever had that in her house?? Also like homemade cocktail sauce... ketchup, lemon juice and enough horseradish to make it almost pink!

Thanks all - I added another egg, more bread crumbs and let sit in frig for 30 min. They turned out fine after all. I hate to make first-time recipes for any sort of company, but this was family so I took the chance.

Also, crab meat is so expensive that it would have been awful to have a disaster!