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Thanks Ruthanna for the crab cake recipe!

16 years ago

The Cossie Snyder's crab cake recipe you posted was wonderful. I can safely say they were the best I've ever had, whether at a restaurant or homemade. It was probably your pretty pictures that got me to try them in the first place though. This is the last crab cake recipe I'll ever need.

Here is a link that might be useful: Cossie Snyder's Crab Cakes

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Comments (9)

cookebook
Original Author
15 years ago
I'll post on this so it'll scroll on down. Ruthanna, I hope you saw it. Thanks again for the recipe. I'm making them again this weekend!
Virginia7074
15 years ago
I just picked up crabmeat on my way home from work so that I could make these. I do have a recipe that I like pretty well, but I'm always up for something new and these look so good in the picture!
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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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beth4
15 years ago
Another one who is serving these tonight for dinner. I like that the cakes are baked....Your description & photo tempted me.
Virginia7074
15 years ago
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!
beth4
15 years ago
I served them to company tonight and we all thought they were delicious. I served them with a chilled lemon-dill sauce on the side. If anyone would like this recipe, I'll be glad to post it. I served the crab cakes with insalada caprice (sp?), and multi-grain rice with sauteeed mushrooms & a fabulous Viongier. It all went together so very well.

Thank you for such an easy-to-make ahead, delicious recipe!
ruthanna_gw
15 years ago
I've been computerless for the last two+ weeks and just got back to the Cooking Forum tonight.

I'm glad you all enjoyed them. Unless I had eaten them in the restaurant on multiple occasions, I probably wouldn't have tried the recipe because it's different than a lot of ones for crab cakes.
cookebook
Original Author
15 years ago
Virginia, how did they hold up in the frying pan? I like the fact that they were baked instead of fried and didn't have a crust. As loose as they were I would have thought they fall apart when you turned them over. But nice to know you can do it either way!
Virginia7074
15 years ago
Turning them was definitely a little bit tricky, and the first one did come apart somewhat. I crammed 7 of them into one pan. In hindsight, I should have used a bigger pan, or fried 2 batches. They tasted great tough. (I cleaned the oven today, so next time, I'll try the baking route.)
Lars
15 years ago
I saved this recipe to make later ... I found blue crab meat in a refrigerated can today at Ralphs, but it cost $35 for a one pound can. For that price, I could buy fresh crab meat, but I will definitely try this when I am able.

Lars

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