This is my favorite and a favorite here on the cooking forum - you'll note the affectionate name that most of us here use.
(Not our fault, it was Sue's original typos :)

CRAP CAKES
(from Sue/cookingrvc)
Here are some we enjoy..... The crab cakes can be made ahead and re-heated right before serving. The sweet taste of crap takes center stage with these. Recipe is easily halved.
Makes 80-100 quarter-sized crab cakes.

2 lbs. Backfin crab meat
2 C. Fresh breadcrumbs
4 large eggs
1 C. Heavy cream
1 T. Dijon mustard
4 t. lemon juice
4 t. Tarragon  dried
4 t. onion  grated salt/pepper
1 C. Panko plus 3 cups for coating
6 T. Unsalted butter

In bowl, combine crab meat, breadcrumbs, and 1 C. panko. In small bowl, whish eggs well and add cream, whisking. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well. In a large skillet, heat 1 T. of butter over moderate heat until foam subsides. Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (donÂt try to dip it in the panko as the cake will fall apart). Drop cake into pan and sauté for 2  3 minutes  until deep golden. Carefully turn over and cook 2  3 minutes more. The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover. When ready to serve, reheat in 350° oven for 10  15 minutes.

Mustard Mayonnaise Sauce
1/4 C. Mayonnaise
2.5 t. Stone ground mustard
1/4 t. fresh lemon juice, or to taste.

In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead.

Yep - that is the best recipe I have even made, and yes, I keep the typos in too :-)

Give it a try - you will discover you love crap cakes too!

Alexa

And don't forget to whish your eggs well :)
Hehe - are you there, Sue????

"The sweet taste of crap takes center stage with these...."

I will never forget that post, I laughed 'till I cried.

I'll third these , they are really good!

I'm ROTFLMAO right now :)

I hate to disappoint but, sorry, no crap in this recipe:

Pure Crab Cakes

Ingredients:

6 Tbs extra-virgin olive oil, separated
4 stalks green onion, mostly white part, finely minced
3 cloves garlic, finely minced
1 ½ pounds jumbo lump crabmeat
1 ½ cups panko bread crumbs
2 tablespoons (or more) mayonnaise
1 large egg white
½ lemon, juiced
4 Tbs parsley, chopped
Sea salt and freshly-milled black pepper, to taste

Lemon wedges and parsley, for garnish

Directions:

Heat 3 tablespoons olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 2-4 minutes, until the onion shows a little golden touch. Allow to cool.

In a large bowl, add the onion and garlic mix to the crabmeat, bread crumbs, mayonnaise, egg white, lemon juice, and parsley, mixing just until well blended. Season with salt and pepper.

Shape the mixture into six fat crab cakes  about the size and shape of large biscuits. Stick them in the refrigerator to chill, uncovered, for 2-4 hours.

To serve, heat three tablespoons olive oil in a large sauté pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until browned enough to be crisp.

Joe

Sorry, but good Chesapeake Bay crab cakes don't have nearly that much bread or cracker binder in them. We think it ruins the crab cake. The lumpier the better, with pieces of crab sticking out all over. Good crab meat is expensive, but it's worth it.

Here's a traditional recipe:
Maryland Crab Cakes

1 pound jumbo lump or back fin crab meat
½ cup cracker crumbs or bread crumbs
2 eggs
¼ cup mayonnaise
1 teaspoon seafood seasoning
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage from crab meat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crab meat, mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees for 2 to 3 minutes until golden brown, or saute in a frying pan with a little oil for 5 minutes on each side. Crab cakes can also be broiled for a few minutes on each side until browned.

And here's another one.

Chesapeake Bay Beach Club Crab Cake
Yields 5 (4-ounce) cakes

1 pound Maryland jumbo lump crab meat (gently picked to remove any shell)
1 egg beaten
1/4 cup mayonnaise
1/2 tablespoon Old Bay seasoning
1 tablespoon chopped parsley
1 teaspoon Dijon mustard
1 dash hot sauce
1/4 cup plain extra-fine bread crumbs
Juice from 1/4 of a fresh lemon

Blend all ingredients together and add to crab meat.
Add 1/4 cup plain extra-fine bread crumbs to mixture, and refrigerate for 15 minutes to set up.
Form into cakes and bake at 350 degrees for 10 to 12 minutes or until lightly browned.

A few other tidbits:

Blue crabs make the best crab meat for crab cakes
Generally, 6 crabs yield 1 pound of crab meat
When tossing ingredients for crab cakes, toss gently. Otherwise, jumbo lump crab meat becomes gross and squishy. Lumps are better!

I usually make Maryland Crab cakes and like those best although I prefer a large fat patty instead of a Maryland dome. When you remove the crab from the shells try to keep the pieces as big as possible. Handle the forming of the cakes very carefully too. I also like my cakes fried in 1/2 butter and oil.

These all sound delicious. Now here's a question...Could you do these with salmon instead of crab. Like if you poached some salmon filet's and flaked them would they be a good "cake"?

Nancy: I've had a lot of good feedback on mine.
Might be worth a try.They are baked, so not as much oil,
just a little butter for taste !!!
Hope someone helps me out here.

{{gwi:1477616}}

LOUÂS - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
3 heaping tablespoons of Mayonnaise
Fold and Blend this together and add: 1 cup each of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick
.I baked them on a cookie tin , lined with Aluminum Foil, sprayed with Pam

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Bon Appetite

Ghoghunter, try these -

Marilyn's Fresh Salmon Cakes
(The key is fresh, uncooked salmon)

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.
Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.
*May substitute cracker crumbs or bread crumbs for the Panko.
Marilyn

My ears were ringing....didn't realize I'd made those errors!!! How funny is THAT!

I am not a fan of Old Bay seasoning or peppers in my crab cakes, which is why I love this preparation.

Hope everyone is doing well and enjoying the holiday season.

Sue

Sue

Merry Christmas, Sue!

If you really want your expensive crab meat to shine I suggest skipping the eggs altogether and put up with a less "bound" cake. After all, the meat is already cooked, why cook it again? I add what I feel like (not much!) bake till just warmed through, then under the broiler quickly to brown.

That said, I tend to trust Woodie, Sharon and Alexa's taste and have just added Sue's mini crap cakes to my Christmas Eve hors d'oeuvres party menu. Thanks!

Marilyn and Lou....Thanks for the recipes they look delicious!!!
Joann

Fenworth: I appreciate you input. I'll have to stop making
Crab Cakes my way.

Although, I'm glad someone liked them!!!!!

Here is one feedback I found.

RE: Feast of the seven fishes clip this post email this post what is this?
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Posted by shambo (My Page) on
Sun, Nov 25, 07 at 13:32
I can vouch for Lou's salmon cake recipe. I made it last week and my husband loved it. We both did. In fact, we ate the entire recipe's worth of salmon patties in one sitting. Since they're baked, they might work really well for a larger gathering. And, of course, you could make smaller patties or whatever size would work best for your meal.

Thanks and Merry Christmas
LOU

Oh my goodness! These are all being printed out, and will be sampled in the future! They all sound delicious, and it will be a real PITA to figure out which to try first. I will NOT tell you which one becomes my favorite!

Thank you so much! I knew I was coming to the right place. Been lurking here for years, and I think this is the first time I've asked for help. Won't be the last!

Thanks again..

Nancy

Lou - I don't doubt your crab cakes are great, even though you cited a review of your salmon cakes. I simply stated my personal preference which I know goes against the grain of what most of the world does, and also differs from many great crab cakes I've eaten in my lifetime. I don't know what about my post seems to have offended you more than anyone else who dared post a recipe different than yours, but I'm sorry that it did.

Regardless, Merry Christmas to you, too.

Fenworth : I was going to just drop it but you have a nice way with words.
All you had to say was "Lou you're doing everything wrong
But that is only my opinion.

A lot of members have dared to post a recipe different than mine.
I think most of the time,when I posted a recipe, I would say
"there are many variations to this Recipe"
" And everyone has the Best" I'll just tell you mine,
you do your thing"
or something to that effect.
If I have ever done anything different, I apologize.
I like to tell little stories, now and then.

My recipe was for Salmon Cakes , or Crab Cakes.

Thank You, Again,
LOU

I LOVE MArilyn's fresh salmon cakes!
sue

My family really, really gets into crab cakes, so I've tried lots of recipes. Here's the current favorite. Came from one of the foodie magazines. I'm not a huge fan of Old Bay either, so I substitute a homemade version to get the zing without all the artificial junk.

Crab Cakes

Saute the following in 3 T. butter about 5 min., until tender:

1/3 c. diced sweet red peppers
1/3 cup diced celery
1/3 c. diced onion

(A fine dice makes a big difference!) Cool mixture slightly.

Combine sauteed veggies with the following:

1/2 c. dried breadcrumbs (or Panko, if you prefer it)
1/4 c. finely-sliced green onions
1/4 c. mayonnaise
1 egg, lightly-beaten
2 T. minced Italian parsley
2 t. worcestershire sauce
2 t. lemon juice
2 t. Old Bay Seasoning (or substitute)
1 t. dry mustard
1/2 t. salt
1/2 t. freshly-ground pepper
1/4 t. hot sauce

Gently mix in 1 lb. crabmeat with your hands. (Preserves the 'lumps' better than using a spoon.) Shape mixture into patties and refrigerate several hours or overnight. Fry or broil until browned on both sides.

Lots more ingredients than most recipes, but it's been such a hit that it makes the extra effort seem worthwhile.

One ingredient that I haven't seen above is curry powder. Mark Bittman lists it as an optional ingredient in his crab cakes. I like it and generally add a bit to other recipes as well.

Steel - Your recipe sounds really good, too, and the ingredients list is fairly similar to the one from "The Palm Restaurant Cookbook" from which I loosely base my crab cakes. Coming from a family who "really, really gets into crab cakes" I might have to try this one. I just wish I could find jumbo lump crab meat for less than $30 a pound. Even the "special white" crab meat I just bought was $8.99 per 6 oz container.

Regarding the "artificial junk" in Old Bay though - I just read the ingredients list and the only thing that's not already in my spice cabinet is mace. Am I missing something?

Steel, would you mind giving out your substitute recipe for Old Bay seasoning? I like it, but can't use it due to the high salt content. I'd love to be able to make my own salt-free version. Thanks!

Sue

Sue, i am totally with you as far as Marilyn's fresh salmon cakes go. They are flippin' tremendous!

Here is her recipe, can't see why you couldn't sub crab....

Fresh Salmon Cakes
(Please donÂt use canned salmon in this recipeÂit wonÂt be nearly as good.)

2 cloves garlic; minced
1/2 teaspoon kosher salt (less if table salt)
1 minced shallot or 2 sliced scallions
fresh ground pepper to taste
2 dashes Tabasco (or 1/2 teaspoon Old Bay)
2/3 cup coarse white bread crumbs
1 egg yolk (or egg white)
1 pound fresh salmon (raw)
2 tablespoons chopped parsley
1/2 cup Panko (Japanese bread crumbs)
2 tablespoons real mayonnaise
2 tablespoons olive oil

In a small bowl, combine garlic, shallot, Tabasco or Old Bay, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2 inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and shape into 4 patties. Refrigerate at least 1 hour before cooking.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium heat until hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

Cucumber Dill Sauce for Fish
(Great with salmon or trout filets.)

1 cucumber; 1/2 unpeeled
1 teaspoon dill (if fresh use 1 tablespoon)
1/2 cup sour cream or plain yogurt
1/2 teaspoon lemon juice
1/2 cup mayonnaise
salt and pepper to taste

Cut cucumber in half and scoop out the seeds. Shred cucumber finely or grate in the food processor, sprinkle lightly with salt, stir and set aside in a strainer to drain for about 10 minutes (the salt will draw out the liquid). Stir in remaining ingredients. Chill to combine flavors. Serve with your favorite grilled or baked fish.

Linda

Shambo: Penzeys has a copy-cat Old Bay mix, called Chesapeake Bay. I've linked it below. Not salt free, but you can at least see where you can go with it.

Here is a link that might be useful: Chesapeake Bay Penzeys

Ok so I made the "crap cakes" on the 24th - We all liked them a lot, so thanks for the recipe! Unfortunately I started making them way too late in hors d'oeuvres party; we were already full and were needing to move on to a quick dessert before leaving for church.

So... I probably should have cooked them all and saved leftovers, but I didn't. I'll likely be alone tonight and was thinking about frying the rest up for dinner. Do you think the mixture is still safe and will it still taste good having sat for two days?

Here's the recipe for Old Bay sub, shambo. It's from the epicurious website.

2 t. salt (I use less)
1 t. ground celery seed
1 t. dry mustard
1 t. paprika
1 t. black pepper
1 t. ground bay leaves
1/4 t. ground cloves
1/4 t. ground allspice
1/4 t. ground ginger
1/4 t. freshly-grated nutmeg
1/4 t. ground cardamom
1/4 t. ground cinnamon

fenworth, I guess I jumped to conclusions. Old Bay tastes so artificial to me that I have always just assumed it contained some of the additives that most packaged seasonings do. Didn't mean to be spouting misinformation. :(

Steel, thanks for the recipe. I'm going to make it so I can use it the next time I make salmon/tuna/crab cakes.

For everyone who uses my {{!gwi}} recipe; I also use the same recipe for Crab Cakes but I skip the garlic and make them a little smaller. In fact, we are having them tonight served along side a baby lettuce salad with a citrus vinaigrette

1 1/2 tablespoon fresh lime juice
1 1/2 teaspoon fresh orange juice
2 teaspoons Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 tablespoon honey
1/4 cup extra-light olive oil (or Canola oil)

In a salad bowl, add all ingredients except olive oil. Using a wire whisk, add olive oil slowly to emulsify while whisking continuously. Serve dressing over a salad of baby spinach and romaine along with sliced pear and shaved red onion.

Marilyn

Marilyn,

I just made your Salmon Cakes for dinner and they were fantastic! I ate too much, they tasted so good! I made a sauce to go with them out of greek yogurt, chopped celery (no cucumber in the house), dried dill, fresh chives, salt & pepper. What a keeper recipe! I did not have fresh parsley for the cakes but I use fresh chives...and I also use red onion instead of shallots or green onion. Delicious!

Rose

There are two recipes associated with crab cakes used by "Old Bay", the new one is OK but not great, the old one is awesome and lets the taste of the crab come through to it's fullest with very little ingredients.
You will have to do a search on old vs new to find it. It is probably the most famous recipe for crab cakes in Maryland, and we do know a little about making them here, LOL!
Changeling

there's way too much crap going on in this thread.

Here's the recipe I usually use, from a friend in Annapolis. It's pretty similar to some of the other recipes posted and is pretty light on the Old Bay. I'd like to try Marilyn's salmon cakes and just happen to have some fresh salmon right now, so maybe tomorrow will be the day.

Delicious Crab Cakes
1 lb. crab meat (picked through)
1 teaspoon Worcestershire sauce
1 teaspoon mustard (regular)
1/2 teaspoon Old Bay
2 tablespoons mayonnaise
2 eggs (slightly beaten)
1 teaspoon parsley
2 pieces white bread - no crusts (I pulse it in the food processor, but a blender would probably work, too)

Mix all this together - toss in crab meat last and donÂt overmix. Gently form into individual patties and refrigerate for 1/2 hour prior to frying. Fry in approximately 1/4 inch oil (I use half butter and half oil) about 4 minutes each side (or until nicely browned).

Here's my recipe for deviled crab. I've been using Jalapeños instead of Serranos lately because the Serrano peppers were too hot. I don't think this recipe would make crab cakes, but it's pretty similar, although much spicier. It's typical of what you find on the Texas Gulf Coast. I've also made it with canned tuna and it was good. I have canned tuna in my earthquake supply provisions and have to use up the old cans and replace them once a years. Otherwise, I only buy fresh (never frozen) tuna. I do buy crab in a jar, however, it works fine in this recipe.

Lars

I could be wrong, but the poster after mine above had a comment about "a lot of crap on this" subject. I don't know if it was aimed at me because I said there was more than one Old Bay recipe, so here is the original recipe for crab cakes using Old Bay.

http://www.mccormick.com/recipedetail.cfm?id=11479

I didn't mean to offend anyone, just provide what I think is the best. Crab is so delicate that the less ingredients the better for the crab to come through successfully. Heck, try them all, tastes are different, but they are all good!

oh no, changeling - check out the beginning of the thread - there was a hilarious typo long ago - leading to the "crap" comment!

crab cakes have been lovingly referred to as crap cakes ever since and everything about them referred to as "crap".