A special thanks to Cynthia from Middletown DE for passing along this crab cake recipe. Originally prepared by Jame Blizzard, this award winning recipe is worth trying out! Enjoy -The Crab Cake Guy

Ingredients
1 pound lump crab meat
1 cup bread crumbs
1 cup bread crumbs
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons mayonnaise
1/4 cup milk
1 tablespoon green pepper (chopped)
dash of nutmeg

Directions
1. Blend all ingredients together.
2. Shape into good size crab cakes.
3. Fry in butter or margarine in electric fry pan at 350 degrees for 20-30 minutes.

This recipe for Delmarva Crab Cakes was originally conceived by Mrs. James Blizzard of Seafood, Delaware. It was the Crab Cake Winner in the 1965 National Hard Crab Derby in Crisfield, MD.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

I have received several emails asking for some new crab cake recipes to try out for the July 4th weekend. So I put together a short list of some new crab cake recipes. Some were good others need some minor tweaks. I encourage you to check out my crab cake recipes page where you will find a great list of other crab cake recipes.

• From Dave’s Cupboard here is his recipe for The Best Crab Cake Ever
• From My So Called Life blog here is a Low Carb Crab Cake Recipe
• From Spice of Life, check out this recipe for Crab Cakes with Dijon Sauce …. This is a Crab Cake Guy favorite!!
• and finally a great post from Honeyed Hashette on the Lighter Side of Crab Cake

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

G and M Crab Cakes were featured this morning on the Howard Stern show. Robin Quivers (originally from D.C) showed her crab cake expertise as she explained the keys to a great crab cake. Quivers mentioned jumbo lump crab cakes, blue crab meat, and back fin as important factors when checking for the quality of a crab cake. Even the Queen of Media loves crab cakes.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

After another great Memorial Day (I actually caught my first Blue Crab of the season), I decided to put together a list of new crab cake recipes from across the web.  Thanks to all you fellow crab cake fans for sending me your recipes and links. Keep them coming! Enjoy these crab cake variations.

Falafel Crab Cakes Adapted from Wine Bar Food by Cathy Mantuano and Tony Mantuano

Kiy’s Recipe Box Crab Cakes

Spicy Crab Cakes With Key Lime Mustard Sauce

New England Crab Cake Burgers

Mexi-crab cakes

Crab Cakes with Green Mango Salsa

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Recently there have been a myriad of great crab cake recipes and articles featured across the web. I listed some of these recipes below. I haven’t had time to try them out yet…If you are planning on preparing them please let me know. Also, I have received several great recipes via email crabcakeguy@gmail.com, please keep them coming. In the forthcoming weeks I will post a review of all these crab cakes. Thanks -The Crab Cake Guy.

Parmesan Crab Cakes By R. L. Raustad

Maryland Crab Cakes By Emily- an slight variation on an old Maryland favorite….

This recipe featured in Barbara Tropp’s China Moon Cookbook illustrates coconut milk would nicely complement the sweetness of the crabs. Ginger, Cilantro, and Coconut Milk Crab Cakes By kitchenography

Crab Cakes Italiano features some favorite Italian staples, fresh basil leaves, Italian plum tomato slices, or julienned sun-dried tomatoes

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Last week it was Tyler Florence, last month Emeril Lagasse, previously I looked at Rachel Ray….and now onto the original Southern Queen of Cooking Paula Deen. Her take on crab cakes is truly divine. -Enjoy!

Ingredients
1 pound crabmeat
1/3 cup crushed crackers
3 green onions chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil

Directions

1. In a large bowl, mix together all ingredients, except for the flour and peanut oil.
2. Shape into patties and dust with flour.
3. Heat oil in a large skillet over medium heat.
4. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
5. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
6. Serve warm.

Additional Resources:
Paula Deen’s Website
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

One of my favorite celebrity chefs recently featured an amazing recipe for New Orleans crab cakes. This fantastic recipe was originally compliments of Tyler Florence of the Food Network. It yields 6 to 8 servings of delicious crab cakes. The salmon adds a nice taste to the dish. Check it out and let me know what you think.

Ingredients
1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal’s)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying

Directions

1. In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil.
2. Add oregano, basil and thyme, salt and white pepper and add parsley and garlic and cook until soft.
3. Allow time to cool.
4. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife.
5. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon.
6. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse.
7. Fold egg whites into mousse.
8. Check the crabmeat for pieces of shell and put in a large clean bowl.
9. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
10. Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs.
11. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
12. Gently work into little cakes and bread them with more bread crumbs. Set aside.
13. Heat the butter and oil in a large heavy-bottomed frying pan.
14. Fry the crab cakes until golden brown on each side.
15. Only turn them once after the bottom side is browned.

Remoulade Ingredients
1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal’s)
1 teaspoon lemon juice

Remoulade

1. Chop all vegetable ingredients.
2. Place in bowl and add remaining ingredients.
3. Mix thoroughly then refrigerate.

Additional Resources:
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading
Tyler Florence

Chef Ris Lacoste of The 1789 Restaurant offer his unique take on the crab cake. One of Washington D.C’s hottest spots this traditional crab cake recipe also features a a tasty garlic-shallot-chile paste, which complements the subtle crab flavors, while acting as a thickener. Enjoy

Ingredients
5 pounds jumbo lump crabmeat
4 whole eggs
2 Tablespoons Dijon mustard
4 Tablespoons mayonnaise
1/4 cup lemon juice
1 1/2 Tablespoons Chesapeake Bay seasoning
1/4 teaspoon ground ginger
1/2 cup fresh parsley, chopped
1-1 1/2 cups ground oyster crackers
Salt and freshly cracked black pepper

Garlic-Shallot-Chili Paste
10 garlic cloves, chopped coarsely
5 shallots, chopped coarsely
1/2 teaspoon chili powder
Olive oil for sautéing

Directions for the Garlic Shallot Chili Paste

1. For the garlic-shallot-chili paste, sauté the shallot and garlic without browning them and purée in a blender - can be made ahead and stored (covered) in the refrigerator.
2. Combine with the chili powder and add a generous amount of olive oil, stirring constantly. The mixture should have a burnt orange color and should be very paste-like.
3. Add more olive oil to make a thicker paste.

Directions for the Crab Cakes

1. For the crab cakes, carefully pick shells from crabmeat and drain in a colander to remove excess liquid.
2. Gently combine with garlic-shallot-chili paste and all remaining ingredients. Season to taste with salt and pepper.
3. Shape into loose cakes and refrigerate to set a little before sautéing. In a sauté pan, sauté the crab cakes until golden brown.

Chef Lacoste changes the preparation for the crab cakes seasonally. This spring she is serving the crab cakes with tartar sauce, cole slaw and potato crisps. In the winter, the sides include celeriac remoulade, mustard crème fraîche and melted leeks.

Additional Resources:
The 1789 Restaurant
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

An Annapolis, Maryland icon, Cantler’s waterfront restaurant and crab house has been serving the area’s freshest seafood for over 3 decades. Located at 458 Forest Beach Rd, Annapolis, MD 21409, Cantler’s Chef Paul Kerner offers his crab cake recipe. Try it out for yourself then stop by and have Paul prepare it for you.

Ingredients
2 pounds lump crabmeat
1 teaspoon parsley
1 cup mayonSnaise
1 egg
Pinch of paprika
2 dashes Tabasco sauce
1 Tablespoon lemon juice
Pinch of salt and white pepper

Directions

1. Mix all ingredients except for the lump meat.
2. After all ingredients are mixed well, fold the dressing in with the crabmeat without breaking up the crabmeat.
3. Form 5-ounce balls. Bake in 350°F oven for 10 minutes.
4. Serve with a parsley garnish and lemon wedge on the side.
5. makes 6 to 8, 5-ounce small lump crab cakes

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading
Jimmy Cantler’s Riverside Inn

Just got finished trying out this recipe for Jumbo Lump Crab Cakes. Easy to prepare and quite tasty. Try it out if you get a chance. -The Crab Cake Guy

Ingredients
2 lbs. jumbo lump crabmeat
2 cups bread crumbs, about 6 slices white bread, no crust
1/2 cup mayonnaise
2 Tbs. lemon juice
2 eggs
1 jalapeno pepper, seeds removed, finely chopped
2 scallions, finely chopped
2 Tbs. fresh parsley, chopped
1 garlic clove, minced
Dash of salt
Dash of pepper
1 cup flour
6 Tbs. vegetable oil
2 lemons cut into wedges

Directions

1. Flake the jumbo lump crabmeat into a bowl and add bread crumbs, mayonnaise, lemon juice, eggs, jalapeno, scallions, parsley, garlic, salt and pepper. Mix well.
2. Spread flour on a board. Flour your hands and form crab cakes about 3 inches round and about 3/4 thick. Add a little flour to the mixture so it isn’t so sticky.
3. Heat oil in a large frying pan on medium heat.
4. When the oil is hot, cook a few crab cakes at a time, about 2-3.
5. After they start to brown at the edges, turn the cakes over with a wide spatula. Fry each side for about 3 minutes.
6. Drain on paper towels and serve with lemon wedges

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

In Crab Cakes: Everything You Ever Wanted to Know About Maryland’s Signature Dish But Were Too Hungry to Ask, Baltimore City Paper writer Henry Hong describes the grades of crab cake meat, grades Baltimore crab cakes, and provides a ton of great information on crab cakes in the Charm City. Check this post out!

The Sunny Raw Kitchen An Inspiring and Cozy Place to Share and Learn About Raw Foods! offers a Vegan Bay “Crab” Cakes Recipe adapted from by Cherie Soria of Purely Delicious magazine.

A short video on How to Make 10 Minute Crab Cakes

Crab cakes get a tangy kick with aioli by Howie Rumberg of the Associated Press offer a new twist on crab cake dressing. These crab cakes are paired with a lemony aioli (a French-style garlic mayonnaise)….a Crab Cake Guy favorite!

Check out this old family recipe featuring GrandMom’s Crab Cakes

Looking for a crab cake that is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab? Check out this Delmarva Crab Cakes with Cucumber Tartar Sauce Recipe

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
Crab Cake Guy’s Crab Cake Recipes

Brett Moore’s classic recipe for Crab Cakes and a spicy Mango sauce. The Lime Sauce nicely compliments the luscious jumbo lump crab. I strongly recommend serving this at your next dinner party.

Ingredients

2 tablespoons olive oil
1/2 cup red onion, diced into 1/4-inch pieces
1/2 cup red bell pepper, stem and seeds removed and diced into 1/4-inches pieces
1 large egg
3 tablespoons lemon juice
6 tablespoons Dijon mustard
3 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
1/4 teaspoon cayenne pepper
1 pound jumbo lump crabmeat
1 cup Panko (Japanese breadcrumbs) or cracker crumbs (such as Ritz)
salt, to taste
2 large ripe mangos, peeled and flesh removed from pit
Juice of 2 limes
1 teaspoon sugar
Pinch of salt
2 serrano chile peppers (or 1 jalapeño), stem and seeds removed and diced very fine

Directions

1. In a medium sauté pan over medium-high heat, add the 2 tablespoons of olive oil. Gently cook the onion and red peppers until soft, about 4 minutes. Remove from heat.
2. Pick through the crabmeat and remove any shell or cartilage you may find.
3. In a large bowl, whisk together the egg, lemon juice, Dijon mustard, mayonnaise, Old Bay, and cayenne.
4. With a rubber spatula, fold in the sautéed vegetables, crabmeat, and Panko or cracker crumbs down gently on each ball to form a cake.
5. Put cookie sheet into the oven and bake until crab cakes are golden brown on each side, about 20 minutes. Turn the crab cakes over half way through. (Alternatively, you may also fry the crab cakes in oil or butter. About 3 minutes each side.)
6. While the crab cakes are baking, make the Spicy Mango Lime Sauce. Place the mango, lime juice, sugar, and pinch of salt into a food processor and blend until pureed. If sauce is too thick, add a tablespoon or two of cold water. Stir in the diced chiles.
7. To serve: Place 1 or 2 crab cakes onto plates (1 for an appetizer, 2 for an entree). Drizzle crab cakes with 2 tablespoons of Spicy Mango Lime Sauce. Add a fresh green salad on the side if you like.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
Crab Cake Guy’s Crab Cake Recipes

After watching an exciting Super Bowl and tasting some new crab cake recipes I had a few minutes to discover some new crab cake recipes that are worth trying out. I hope you enjoy these as much as I did.

Check out this award winning recipe for Caribbean Cornbread Crab Cakes

Not the Fast Food Chain, but check out Wendy’s Crab Cake Recipe

Great Squidoo Page that features The Ultimate Crab Cake Recipe

Shannon’s Recipes Chesapeake Crab Cakes

From Tampa Bay.com here is Quickie Crab Cakes

Add a little Italian flair to your crab cake with this Crab Cakes Italiano

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

I know the NFL doesn’t like gambling but this is my kind of bet. Washington Governor Chris Gregoire served up some Atlantic Ocean bounty to flood survivors on last Friday at the Baw Faw Grange in Boistfort. She won 120 crab cakes in a bet two weeks ago with Maryland Gov. Martin O’Malley after her Seattle Seahawks beat the Washington Redskins 35-14. Too bad neither the Redskins nor the Seahawks will be playing on Super Sunday! Here is the full story courtesy of The Chronicle Online.

If  you are looking to spice up your Super Bowl Party this year try serving up Cast Sugar’s Crab Cakes on Salad Greens with a Lime Vinaigrette. I tried this recipe earlier this week and it was score.

Here is another classic version of the Maryland Style Crab Cakes.

Kim from Results Not Typical gives us her take on the Cajun Crab Cake…Thanks Kim!

And finally, if you are counting carbs this Super Bowl, then try this low fat crab cake recipe from Joe’s Crab Cake blog.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

I hope everyone had a happy and healthy New Years. My holiday’s included family, wine, and of course…crab cakes. I also spent some time trying some crab cakes from new restaurants and testing out a few different recipes. In addition to my favorites crab cake recipes, I have listed links to 2 new spicy jumbo lump crab cake recipes. Additionally, check out the great articles on Faidley’s, a Baltimore crab cake hot spot.

Cook Think Blog had a great crab cake post about a Baltimore favorite Faidley’s Seafood located in the Lexington Market.

Speaking of Failey’s, here is a great interview with Bill Devine - Owner of Baltimore’s Legendary Restaurant Faidley’s and his thoughts on Faidley’s crab cakes.

Here is a crab cake review from the City of Brotherly Love’s Joe Pesce (1113 Walnut St, Philadelphia, PA 19107)

Looking for some great crab cake spots in the Washington D.C. Metro area check out this post

An interesting Crab Cake Recipe using Lime Mayonnaise can be found on the cookingthebooks website.

Add some spice to your crab cake with this recipe for Thai Red Curry Crab Cakes With a Chili Dipping Sauce

Sticking with the spiced up crab cake theme, Kim from Results Not Typical offers up her version of Cajun Crab Cakes

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onions (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell peppers (1 small pepper)
1/2 cup small diced yellow bell peppers (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended — Tabasco)
1/2 teaspoon worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended — Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb lump crabmeat, drained and picked to remove shells
1/2 cup plain breadcrumbs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil

Directions
1. Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.

2. Cool to room temperature.

3. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.

4. Add the cooked mixture and mix well.

5. Cover and chill in the refrigerator for 30 minutes.

6. Shape into crab cakes.

7. Heat the butter and olive oil for frying over medium heat in a large saute pan.

8. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

9. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

From the Plain Cook here is an interesting take on crab cakes using wild rice and jumbo lump crab cakes. I generally prefer using less fillers and more crab but this looks like an different way to prepare the cakes. Wild Rice Crab Cakes Recipe

From Video Jugs here is a video on How To Make Crab Cakes With A Tarragon Sauce

Chef Donn Ovshak from the Ice House in Pasadena shows us how to test fry a crab cake. Check out his short video on Crab Cake Test Frying

Big Oven.com gives us this Crab Cake with Remoulade Sauce recipe

From one of my favorite blog’s…..Joe’s Crab Cake’s Blog here is a Low Fat Crab Cake Recipe perfect for the holiday season…

And finally I have gotten a few recommendations (thanks Richard!) about the crab cakes from Jake’s Famous Crawfish in Portland, OR. I haven’t tried their crab cakes yet, but the next time I am out in the Pacific Northwest they will be on my list… If you have any recommendations, recipes, or other crab cake information please email me at crabcakeguy@gmail.com -Thanks

Additional Crab Cake Resources
Crab Cake Recipes compilled by The Crab Cake Guy
Four Seasons Crab Cakes courtesy CDKitchen
Gruet Steak House Crab Cakes courtesy of Grut Steak House
Faidley’s World Famous Crab Cakes courtesy of Recipezaar
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso

Top Ten Best Crab Cakes from the Baltimore Sun. Here is a look at the Baltimore Sun’s Reader entries for the best crab cakes. Some of the candidates include:

• By the Docks in Middle River
• Captain Larry’s on Fort Avenue
• Costas Inn on Northpoint Boulevard
• Duda’s Tavern in Fells Point
• Faidley’s Seafood in the Lexington Market
• Gertrude’s at the Baltimore Museum of Art
• G & M in Linthicum Heights
• Koco’s Pub in Lauraville
• Olive Grove in Linthicum
• Timbuktu in Hanover
• Obrycki’s in Baltimore

Here is a great recipe from Big Oven for Crab Cakes with Remoulade

Crisp and Moist Thai Crab Cakes! by Darlene Schmidt

Crab Recipes - Recipes Using Crabmeat, Canned and Fresh including links to:
Savory Crab Cakes These crab cakes are made with Creole mustard and seasonings, along with finely chopped green onion and seasonings. Tasty crab cakes recipe.

Annapolis Capital Crab Cake Cookbook featuring:

• Traditional Maryland Crab Cakes
• Maryland Crab Cakes
• Crabtowne’s Crab Cakes
• Dad’s Crab Cakes
• No-Fat Crab Cakes
• Best Backfin Crab Cakes
• Gertie’s Crab Cakes
• Eastern Shore Crab Cakes

Additional Resources
Deadliest Catch Season 1
Deadliest Catch Season 2
Blue Crab Bay Co. Crab Cake Mix, 2 Ounces
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau
Crab Cake Guy’s recommended reading

Ingredients
2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crab meat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows

Crab Cake Directions

1. Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
2. In a large bowl, mix crab meat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste.
3. Form into 2-inch diameter cakes.
4. Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess.
5. Heat oil, and saute the crab cakes until golden brown.
6. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives.
7. Serve with coconut basil mayonnaise.

Coconut Basil Mayonnaise
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

Coconut Basil Mayonnaise Directions

1. Combine all ingredients in a mixing bowl, and whisk until smooth.
2. May be prepared a day ahead, covered and refrigerated.
3. Bring to room temperature before serving.

Additional Resources:
Sam Choy’s Island Flavors by Sam Choy, U`i Goldsberry and Steven Goldsberry
Sam Choy’s Sampler: Welcome to the Wonderful World of Hawai’i’s Cuisine by Sam Choy
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading

How to make Crab Cakes from Chefknowledgenet, offers some tips and techniques when cooking up a crab cake.

Cajun Crab Cakes at the Blue Ribbon Louisiana Crab Cake recipe and instructional video

Rib Ranger Making Crab Cakes interesting recipe and video about tasty crab cakes

Beth’s Crab Cake Cooking Video Watch Beth walk you through the art of creating the perfect crab cake. Video quality leaves something to be desired but there is still some good info in this video.

5MinutesCooking: Crab Cake Sandwich offers her version of the classic crab cake sandwich

Best Crab Cake? G and M Verses Olive Branch: Baltimore, MD watch Rich and Mark explore these Baltimore Crab Cake institutions

Sonya Thomas wins crab cake eating competition video from Phillips Crab cake eating contest

Additional Resources
Deadliest Catch Season 1
Deadliest Catch Season 2
Blue Crab Bay Co. Crab Cake Mix, 2 Ounces
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau
Crab Cake Guy’s recommended reading