Crab Cakes - What did I do wrong??

So last night I attempted to make crab cakes for the very first time…DH and I had them on our honeymoon and we both loved them and I thought it would be nice to surprise him with my own version…Well they didn’t turn out so hot L  When I put them in the pan to cook, they started coming all apart!!  Does anyone know what I did wrong?  Here is the recipe I followed below, so let me know if you think it is missing anything.  I am thinking maybe my crab pieces were too big??  The recipe created GREAT flavor, it just didn’t look so pretty!


 


TIA!


 


 1 LB Lump Crab Meat, picked over and drained well
1/3 Cup Red Bell Pepper, chopped fine
2 Tbsp Scallions, whites plus 2 inches of green finely chopped
1 1/2 Tsp Old Bay Seasoning
1/4 Cup Mayonnaise
2 Tsp Lemon Juice
2 Tsp Dijon Mustard
1/2 Cup Panko Crumbs, white or wheat
Canola Oil for pan searing


1. Combine all the ingredients except for the oil in a bowl.
2. Using a spoon or mini ice cream scooper, use about 1 tbsp of the mixture to form crab cakes, packing the meat tightly so it holds together.
3. Heat a thin coat of oil in a large saute over medium heat.
4. Add the crab cakes a cook for 2 minutes on each side until golden.

Posted on April 1, 2010 at 9:12 am
ccia84
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(6) Comments

meanyprice
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08/25/2009
meanyprice

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meanyprice

I would assume if they fell apart, they were too dry.  I'm not sure how you would make them more moist though...maybe a little bit of the liquid from the crab or maybe an egg?  I make salmon patties, and to make them hold together, I use an egg and little juice that the salmon is in.

Posted on April 1, 2010 at 9:36 am
apples02
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02/06/2010
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are you using fresh crab meat? if you make the cakes ahead of time and then chill them for about an hour that will help hold them together. it really shouldn't matter the size of the crab meat. i've had them where the crab was big and some where it was shredded more. i've also had them where there wasn't any moisture or mayo in them as well. i think the trick is chilling them. 


 

Posted on April 1, 2010 at 10:03 am
Octobersky
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08/14/2010
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Octobersky

eraganrn is right you have to chill them if your using fresh crabmeat. But my great grandmother did all her salmon, crab and fish cakes in these little ring molds and they turned out perfect all the time.

Posted on April 1, 2010 at 10:10 am
ccia84
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ccia84

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OK, I will try chiling them next time!!!! I am going to try to watch a couple of how to videos to see if I can spot any differences also.  Thanks ladies!

Posted on April 1, 2010 at 6:29 pm
miss_em2010
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02/20/2010
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miss_em2010

hmmm....


my mom makes crab cakes alot and she always puts egg in them to "bind" everything together...try adding a couple of eggs to you recipe!!

Posted on April 1, 2010 at 7:03 pm
Lilivati
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07/10/2010
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Chill or let the mixture sit a bit.  If you try to use it right after you mix it, the dry parts haven't had a chance to absorb the moisture.  Panko bread crumbs are bigger and take longer. 

Posted on April 4, 2010 at 3:34 am

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