Crab cakes not holding together

carmen_grower_2007

14 years ago

Anything I can do before I bake these? I used frozen red and green peppers and drained them but maybe that is the problem. Help?

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Comments (6)

lorijean44
14 years ago
Add some bread crumbs to the mixture. What does your recipe call for?

Lori
jojoco
14 years ago
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
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I made these tonight and really liked the flavor of them. The teaspoon of Old Bay, and the hot sauce, gives them a nice "zing". I ended up frying them in a little bit of canola oil and butter instead of baking them. I really wanted to bake them, but I'd made 2 apple and 1 lemon meringue pie in my oven Thursday night. The apple pies leaked and I need to clean the oven before I use it again. Thanks for the recipe. I think it's going to replace my old standby!
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Lou, I have a similar recipe that I use for deviled crab, and I have also substituted canned tuna for the crab with good results as well. It is also baked and then broiled. I'll have to try the salmon recipe, although I really like Marilyn's fresh salmon cakes, and I had no problem with hers falling apart. I'll have to look at her recipe again. I have a feeling now that it was the type of bread I used, as rococogurl suggested. And the recipe does call for fresh bread crumbs as opposed to dried ones. The end result was still very good, even though it was difficult to get them to stick together. I'm considering adding a bit of potato starch to the insides to see if that will make them "stickier". Carol, I had saved your recipe before (it was one of only two that I had saved), but I neglected to look at it before I started. I'll try yours next time, as it looks really more like what I wanted, which is why I saved it in the first place. As for the recipe from the Anapolis native (I saved that one also) - what is regular mustard? My first thought is that it is dried, but it might mean prepared mustard. Crab meat is so cheap right now that I will be making more variations. The first batch of cakes I did not refrigerate, but the second batch had been refrigerated over night, and it had the same problem. I'm pretty sure it is the type of bread, which gave an excellent flavor, BTW. Thanks for all the help! Lars
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I am going to try this tonite for dinner....cross your fingers for me. I am not a very good cook, but am trying new things. DH is a great cook, but since I am not working, I am trying to ease the burden for him. I have made some homemade cole slaw to go with, and may cut up some tatoes and onions also to bake. Thanks for all your help, I have printed the recipe's and taped it to the inside pantry door with the rest of my new dinner fixes and helpful kitchen hints. Trin
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carmen_grower_2007
Original Author
14 years ago
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.
lorijean44
14 years ago
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
anoriginal
14 years ago
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!
carmen_grower_2007
Original Author
14 years ago
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!

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Crab cakes not holding together

Comments (6)

lorijean44

jojoco

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Crab cakes not holding together

Comments (6)

lorijean44

jojoco

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lorijean44

anoriginal

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