I pan fry and like the addition of finely diced red bell peppers with a little dijon and mayo instead of egg for my binder. Cheese? Wouldn't dream of it.

i pan fry in clarified butter,the bread is mixed with mayo, and worcestershire sauce and a little old bay, lemon juice, dijon and trinity of onions, celery, red or green (or both)
bell pepper all diced fine ,never cheese.i like the crab on the lumpy side so i don't over mix, i had a shrimp and crab mixture cake at ?elliots in seattle, that was very good.remoulade sauce goes well with crab cakes

Hi John:
I have been adding cooked Shrimp to the Crabmeat.
Taste is still there and is a lot cheaper.
Here is my recipe:

Lou�s - Crab and Shrimp cakes

Ingredients
1/3 cup each of chopped Onions, Peppers and Celery, micro waved 2 minutes.
1/2 cup of bread crumbs
2 teasp. Parsley Flakes
1 teasp. Garlic Powder
2 teasp. Parmesan Cheese
1 /2 teasp. Old Bay Seasoning

Mix the first 6 items , add
3 teasp. Mayo
3/4 teasp. Mustard
3/4 cup cooked Shrimp, chopped medium
2 - 6 oz. cans of White Crab Meat
1 large egg , beaten.

Made 5 cakes
Placed on Oiled aluminum foil in a cookie tin.
Baked at 350 deg. For 30 minutes,
basted with butter and baked 10 minutes more,until they were slightly browned.

They were good with Creamy Italian Dressing
LOU

Had some friends over for brunch, made a nice meal of buttered and toasted bagel slices with lox, onions, capers, and cream cheese, plus crab cakes with a couple of different sauces, mimosas and coffee. How civilized.

Then I went outside and finished torquing down a CV joint, and also replaced half of the parking brake shoes on the 911.

"Cause I'm a man's man, darn it.

Then it started raining, and I downed tools and scampered inside where its dry and warm, and begged SWMBO for hot chocolate.

'Cause I'm a girly man's man, whimper.

Interesting seeing your variations on crab cakes. I still have a mess of crab left, so I think I'll try some of these. Cheese didn't work for me, but maybe a milder cheese would have be okay. I like the idea of a binder other than egg. Shrimp would be a great extender, if I weren't dogged by the problem of Too Much Crab. Maybe I'll make a Crab Chowder. Seriously, there's three pounds of steamed crab sitting in the refrigerator, not getting any fresher.

Ahemmmm, I may be the only gal here that knows a CV joint isn't something you smoke (Constant Velocity joint-it's a car thing) Also, a 911 is a Porsche.

Just saying... :-)

In my world, a CV joint is an invention of the devil, and a 911 is a big blue piece of lawn art - that eats CV joints.

OK, off to make some Post-Christmas Crab Chowder!

I drove an older 911 once. Think I was passed by a john deere mower. And not the ride on type.

Uck! Uck!!....no cheese in my crab cakes....maybe in a crab quiche.....and no shrimp in my crab cakes....then it becomes "seafood patties"...may as well add some surimi carb....which I really don't mind....but then it's not crab cakes.
Crab cakes are crab, preferably fresh or frozen not canned, fresh bread crumbs, all bound with a heavy white sauce and seasoned with a splash of dry sherry and pan fried in butter.
Served with a squeeze of fresh lemon.
More crab than bread....no onions nor old bay, but a small sprinkle of cayenne is really good.
Linda C

Crab chowder - good stuff. Still need to use up a pound of crab, before it turns to cat food.

jojoco - old cars are slow, even old Porsches. Today's cars have crazy horsepower by yesterday's standards.

Crab quiche...
Pie shell...grated cheese....gruyere or Jarlesberg, or mozzerella or a mix...some chopped green onion.
Mix egg and whole milk, or light cream...ratio of 1 egg per half cup of milk...a tablespoon of cream cheese per egg is a good addition...dash of worchestershire...couple of tablespoons of drys herry...salt to taste.
put a good handful of cheese in the bottom of a raw pies hell, add the crab...as much as you have...and the onions...and pour over the molk/egg mixture to fill the dish.
bake 425 for 10 to 12 minutes, turn oven down to 350 and continue to bake until set...about another 30 to 50 minutes, depending on the sice of your pie.
Linda C

Are you guys using canned crab?

thank you for posting the crab quiche recipe, my son loves quiche, i think that's for lunch today.

I'm using fresh. We had cracked crab for Xmas Eve, these are the left-overs. Canned has a different texture. I've made crab cakes w/ canned too.